This one had the corner turned down in the cookbook for ages and now I wish I made it sooner. Pomegranate and honey glazed chicken skewers from ‘A bird in the hand’ by Diana Henry. Serves 4.
Marinade
✔️ 2.5 tbsp pomegranate molasses
✔️ 150ml olive oil
✔️ 1.5 tbsp runny honey
✔️ 2 garlic cloves, crushed
✔️ 3 tsp cayenne pepper
✔️ 0.5 tbsp ground coriander
✔️ 1 tbsp ground cumin
✔️ salt and pepper
For the chicken
✔️ 8 skinless boneless chicken thighs
✔️ 1/2 red onion, thinly sliced
✔️ brunch of coriander
✔️ 15g roughly chopped pistachios
✔️ 3 tbsp extra virgin olive oil
✔️ 1 tbsp lemon juice
✔️ pomegranate seeds to serve
Mix everything for the marinade together in a shallow dish then add the chicken once you have cut it in to 2cm square chunks and mix well. Cover with clingfilm and leave in the fridge for as long as possible (atleast 2 hours but best is overnight). Bring to room temperature before cooking then thread the chicken pieces onto skewers and season with salt and pepper.
Heat a griddle pan and cook the skewers over a medium heat, turning them to cook on all sides. If you don’t have a griddle pan, heat a little oil in a large frying pan and cook them in that. Either way it takes about 10 minutes.
Toss the onion, coriander and pistachios lightly with the extra virgin olive oil, lemon and seasoning. Place on a large platter and serve with the hot skewers, scattered with pomegranate seeds and an extra drizzle of the marinade.
I served mine with yoghurt mixed with crushed garlic and chopped mint, and sweet potato wedges roasted in olive oil and garlic granules for 40 minutes.
Highly recommend this for a family dinner or a night in with friends 👩🏻🍳
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