POMEGRANATE CHICKEN

POMEGRANATE  CHICKEN 

INGREDIENTS: 1 pack boneless chicken thighs, 2 cups pomegranate juice, 1/4 cup ras el hanout (mediterranean spice), 1 tsp salt and pepper, 1/4 cup olive oil, 1 large sliced purple onion, 6 cloves chopped garlic, 1/4 cup fresh shredded ginger, 1/4 cup fresh cilantro, 1/4 cup brown sugar, 1 cup chicken stock. 

Garnish: Cilantro & Pomegranate Arils

Boil then reduce pomegranate juice in a small saucepan for half an hour uncovered so the juice reduces.

Rub the chicken with the salt, pepper and ras el hanout and put in the fridge for at least an hour. Take it out of the fridge half hour before cooking.

Heat the oil in a dutch oven and fry the chicken so it browns 3 minutes per side. Set aside.

Sauté the onion and garlic for 5 minutes, add the ginger and cilantro for another minute. Add the stock, juice and brown sugar and cook 10 minutes. Add the chicken and simmer for 30 minutes on a low heat.

POTATO GNOCCHI'S & PANCETTA

 POTATO GNOCCHI'S & PANCETTA

INGREDIENTS: 2 packages fresh potato gnocchis, 1 cup pancetta, 2 sliced shallots, 6 cloves sliced garlic, 1 stick of butter, 1/4 cup olive oil, 1 bunch chopped sage leaves, juice of 1 lemon, 1/2 tsp nutmeg, 1 tsp salt, 2 tsp pepper

Garnish: Grated parmesan cheese.

Boil the gnocchi's for 1-2 minutes. Drain and set aside.

 Fry the pancetta, shallots & garlic in half the oil and butter until crispy. Set aside.

Heat the rest of the butter and oil and fry the gnocchi's on a fairly high heat so they brown.

When everybody is crispy, add the add the pancetta mix, the lemon juice, the spices and the sage. Mix thoroughly for a few minutes on a medium high heat. 

Garnish with parmesan cheese.