Pomegranate Chicken

Pomegranate and paprika are flavours that complement each other nicely, as are sour cream and paprika, and a dash of fresh mint adds a pleasant back taste, reminiscent of Middle Eastern cuisine. This recipe is quick and simple, and just a little bit different. And yes, it is an invention of mine, first produced on Thursday 21st February 2013.

300-400g lean chicken meat, diced.
1/2 cup sour cream.
2 tblsp milk.
2 tblsp chopped mint.
2 tsp pomegranate molasses.
1/2 tsp paprika.
1/4 tsp white pepper.
Salt to taste.
A little oil.
1 medium onion, peeled and chopped.
1/2 cup cider.

Dice the meat and set aside, covered. Mix the sour cream, milk, pomegranate molasses and mint together, beating in a bowl until of even constituency. Set side. Mix the paprika, pepper and salt together in a small bowl and set aside.

Heat the oil in a sauté pan over a hot flame. Add the meat and toss until sealed all over then add the onion. Stir fry for 3-4 minutes until the onion is soft, then add the paprika mix. Stir fry for 2 minutes than add the cider. Chow around until well mixed then continue to cook over a hot flame until the cider has almost dried up. Stir frequently.

Add the sour cream mix, stir through well and bring to the boil. Immediately reduce the heat and simmer, stirring frequently for another 4-5 minutes. Serve with white rice or on potatoes baked in their jackets.

Serves: 2.

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