Sumac Spiced Moink Box Chicken with Pomegranate Glaze
Serves: 8-9 Skewers
  • ½ Tablespoon sea salt
  • ½ Tablespoon sumac
  • Unrefined olive oil or avocado oil
  • 1 pound Moink Box boneless, skinless chicken breast or thighs, defrosted
  • 1 bulb fennel, cut into 1-inch squares (save what you don't need for snacking or a salad)
  • ½ red onion, cut lengthwise into 1 inch squares
  • ¼ cup pomegranate molasses
  • 1 Tablespoons pure maple syrup or honey
  • freshly ground black pepper to taste
  • Optional garnish: fresh pomegranate seeds
  1. Pre-heat the oven to 375 degrees. Prepare a sheet plan with unbleached parchment paper and 8-9 skewers.
  2. In a small bowl, mix the sea salt and sumac and set aside.
  3. Pat the chicken dry and cut the chicken into about ½ inch cubes. Drizzle with a couple teaspoons of olive oil and toss to coat lightly. Rub the sumac and sea salt mixture over each chicken cube.
  4. Pierce the chicken cube with a skewer and then add a square of onion and then a square of fennel. Do this about 3 times per skewer.
  5. When the skewers are prepared, set them on the prepared sheet pan and cook for 12-13 minutes or until almost fully cooked through.
  6. Meanwhile, mix the pomegranate molasses, maple syrup and black pepper in a sauce pan and heat over medium heat until slightly thickened – enough to coat the back of a spoon.
  7. When ready to serve, drizzle the pomegranate glaze on the skewers
  8. Optional: Garnish the skewers with fresh pomegranate seeds
Recipe by Pamela Salzman at