Chicken With Yoghurt And Pomegranate Recipes

CHICKEN WITH POMEGRANATE

Steps:

• Slice the chicken lengthwise into strips.
• Finely slice the shallots and carrots.
• Put the oil in a frying pan and cover with a lid.
• When heated, add the chicken and stir until slightly browned.(Be careful not to overcook the chicken or it will break up when stirred.).
• Add the shallots and carrots and stir vigorously.
• Season.
• Add the nutmeg and, when the food is spattering, add the juice.
• Cover and simmer until the liquid has been absorbed.
• Meanwhile, mix the yogurt in a bowl with a little water, add the syrup and season lightly.
• 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.
• Place on a serving dish and scatter with almonds and pomegranate seeds. Serve with rice.

TURKISH-SPICED CHICKEN KEBABS WITH POMEGRANATE RELISH AND TAHINI YOGURT

Steps:

• For tahini yogurt:
• Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
• For pomegranate relish:
• Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• For chicken:
• Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
• Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.