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.
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