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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the Oct. 3, 2008 Athens' Plus Magazine. Cook time is a guess. Ingredients:
3 boneless chicken breasts |
1 cup pomegranate juice |
1/2 cup pomegranate seeds |
2 tablespoons pomegranate syrup (available from arab food stores) |
4 -5 shallots |
2 carrots |
5 tablespoons olive oil |
salt |
pepper |
1 pinch nutmeg |
3 tablespoons yogurt |
3 tablespoons roasted almonds, roughly chopped (optional) |
Directions:
1. Slice the chicken lengthwise into strips.
2. Finely slice the shallots and carrots.
3. Put the oil in a frying pan and cover with a lid.
4. When heated, add the chicken and stir until slightly browned.(Be careful not to overcook the chicken or it will break up when stirred.).
5. Add the shallots and carrots and stir vigorously.
6. Season.
7. Add the nutmeg and, when the food is spattering, add the juice.
8. Cover and simmer until the liquid has been absorbed.
9. Meanwhile, mix the yogurt in a bowl with a little water, add the syrup and season lightly.
10. When the food has absorbed its liquid, add the yogurt and syrup mixture and shake the pan while stirring continually, until a light sauce is formed.
11. Place on a serving dish and scatter with almonds and pomegranate seeds. Serve with rice.
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