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
Continue After Advertisement
Ingredients
- The Chicken
-
3 pieces
deboned Chicken Thigh
-
2 tablespoons
Fennel seeds, ground
-
2 tablespoons
peppercorns, ground coarsely
-
5 sprigs
mint leaves
-
3 tablespoons
sunflower oil
-
2 teaspoons
light brown sugar
-
Salt, to taste
-
2
cloves Garlic, crushed
-
Tomatoes and salad veggies for wrap
- The Pomegranate and Honey yoghurt dip
-
200 milliliters
greek yoghurt
-
1 handful
pomegranate
-
2 teaspoons
honey
-
1 pinch
salt
Directions
- The Chicken
-
Preheat the oven to 200 °C and marinade the chicken with the peppercorns, fennel seeds, garlic, sunflower oil and salt
-
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.
-
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.
-
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
-
Mix all the ingredients together in a bowl and serve.
See what other Food52ers are saying.