Chicken With Yoghurt And Pomegranate Food

TURKISH-SPICED CHICKEN KEBABS WITH POMEGRANATE RELISH AND TAHINI YOGURT

Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt image

Provided by Sarah Dickerman

Categories Chicken High Fiber Dinner Spice Healthy Pomegranate Bon Appétit Peanut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

Ingredients

Tahini yogurt:
3 1/2 tablespoons fresh lemon juice
1 tablespoon Baharat Seasoning
1 large garlic clove, pressed
1/2 cup plain whole-milk Greek-style yogurt
1/4 cup tahini (sesame seed paste)
Pomegranate relish:
1 1/4 cups pomegranate seeds
2/3 cup shelled unsalted natural pistachios, coarsely chopped
1/3 cup coarsely chopped fresh Italian parsley
2 1/2 tablespoons olive oil
2 1/2 teaspoons fresh lemon juice
Chicken:
1/2 cup coarsely grated onion
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Baharat Seasoning
4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
Warm pita breads
Ingredient info: Greek-style yogurt is sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. Tahini (sesame seed paste) is available at some supermarkets and at natural foods stores and Middle Eastern markets.
Special Equipment
4 10- to 12-inch-long metal skewers

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.

CHICKEN WITH POMEGRANATE & BRAZIL NUTS

Chicken with pomegranate & Brazil nuts image

Marinate chicken in ginger, lime and pomegranate molasses and serve on slices of grilled aubergine for a mouthwatering main

Provided by Miriam Nice

Categories Dinner, Lunch, Main course

Time 1h20m

Number Of Ingredients 10

Ingredients

150g pack Brazil nuts , half left whole, half chopped
thumb-sized piece ginger , peeled
1 garlic clove
juice 1 lime
250g pot of coconut milk yogurt (we used Coyo Natural)
4 tbsp pomegranate molasses
6 free-range chicken legs or quarters
2 tbsp rapeseed oil
2 large aubergines , sliced lengthways
1 pomegranate , seeds only

Steps:

Put the whole Brazil nuts in a food processor with the ginger, garlic and lime juice. Blend to a paste, then add the coconut yogurt and molasses. Blitz briefly to combine, then tip into a large bowl along with the chicken. Mix well to coat in the marinade, cover the bowl with cling film and leave in the fridge overnight.
The following day, heat oven to 190C/170C fan/gas 5. Spread the chicken out in a deep roasting tin, skin-side up, and cook in the oven for 45 mins-1 hr or until golden brown and the juices run clear.
While the chicken cooks, brush the aubergine slices with the oil and cook on a hot griddle pan for 3-4 mins each side or until tender and patterned with char marks. Lay the aubergines on a serving platter, add the cooked chicken and scatter over the chopped Brazil nuts and the pomegranate seeds.

Nutrition Facts : Calories 707 calories, Fat 56 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.5 milligram of sodium

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