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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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One of my favourite spice mixes is Arab Spice Mix #425448 by Dienia B. I made this recipe up to use some of it, and we liked it so much that I post it here for safe keeping - I probably won't be able to reproduce it otherwise! The amounts are aproximately because I just threw the ingredients together eyeballing them. For the nut butter I used a mixed nut butter of cashews, hazelnuts, almonds and peanuts. You can use almond or cashew butter only or one of them mixed with a little peanut butter, but don't used peanut butter only because it will dominate the pomegranate flavour. Ingredients:
2 chicken breast halves, cubed 1/2 inch cubes |
1 tablespoon arab mixed spice, arab spice mix |
1 tablespoon coconut oil, virgin |
salt, to taste |
2 tablespoons pomegranate syrup |
1 tablespoon maple syrup |
1/2-3/4 cup water, hot |
1/3 tablespoon smooth cashew butter |
1/3 tablespoon almond butter |
1/4 tablespoon peanut butter |
2 tablespoons raisins |
Directions:
1. Heat the coconut oil and brown the chicken pieces.
2. Add raisins and spice mix, stir fry for some more seconds.
3. Add pomegranate and maple syrup, stir and deglaze with water.
4. Bring to a boil, the add nut butter, stir until dissolved.
5. Serve immediately with rice and vegetables or salad of choice.
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