Author Notes
Tender chicken marinated in fennel seeds, pepper, mint and sugar. Roasted. Cut and placed in a delicious wrap with salad and pomegranate and honey sauce —Trisha
Ingredients
- The Chicken
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3 pieces
deboned Chicken Thigh
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2 tablespoons
Fennel seeds, ground
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2 tablespoons
peppercorns, ground coarsely
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5 sprigs
mint leaves
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3 tablespoons
sunflower oil
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2 teaspoons
light brown sugar
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Salt, to taste
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2
cloves Garlic, crushed
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Tomatoes and salad veggies for wrap
- The Pomegranate and Honey yoghurt dip
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200 milliliters
greek yoghurt
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1 handful
pomegranate
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2 teaspoons
honey
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1 pinch
salt
Directions
- The Chicken
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Preheat the oven to 200 °C and marinade the chicken with the peppercorns, fennel seeds, garlic, sunflower oil and salt
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On a medium to high heat in a frying pan, add 1 tablespoon sunflower oil and add in the chicken with the marinade. Seal all edges of the chicken.
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Place the chicken and all marinade into a baking tray and add the rest of the oil and sprinkle the sugar on top of each piece. Place in the oven until cooked through and baste throughout.
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Remove the chicken from oven and cover the baking tray in foil and allow to rest for 10 minutes. Cut up into strips and add to a wrap with salad and pomegranate and honey dip (see below).
- The Pomegranate and Honey yoghurt dip
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Mix all the ingredients together in a bowl and serve.
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