Sumac Spiced Moink Box Chicken with Pomegranate Glaze
Servings: 8 -9 Skewers
Ingredients
- 1/2 Tablespoon sea salt
- 1/2 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
- 1/4 cup pomegranate molasses
- 1 Tablespoons pure maple syrup or honey
- freshly ground black pepper to taste
- Optional garnish: fresh pomegranate seeds
Instructions
- Pre-heat the oven to 375 degrees. Prepare a sheet plan with unbleached parchment paper and 8-9 skewers.
- In a small bowl, mix the sea salt and sumac and set aside.
- 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.
- 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.
- When the skewers are prepared, set them on the prepared sheet pan and cook for 12-13 minutes or until almost fully cooked through.
- 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.
- When ready to serve, drizzle the pomegranate glaze on the skewers
- Optional: Garnish the skewers with fresh pomegranate seeds