Lebanese chicken in pomegranate sauce

Ingredients for 4 servings:

• 4 chicken breasts, with skin or chicken thighs
• 200 ml pomegranate juice
• 1 pomegranate
• 1 tbsp vegetable broth
• 3 cm ginger
• 1 onion(s)
• 1 clove(s) garlic
• Salt
• pepper
• 1 pinch of clove powder
• 1 pinch of cinnamon
• 1 pinch(s) nutmeg
• 1 tsp all-spice
• 1 tsp thyme
• 1 tbsp honey
• 1 tbsp oil
• 1 tbsp lemon juice
• ½ bunch coriander
• 200 g natural yogurt
• ½ bunch of spring onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Brown the chicken on all sides in the oil. Meanwhile, blend the peeled garlic clove and onion, ginger, allspice, cinnamon, broth, cloves, nutmeg, thyme, lemon juice, honey, and pomegranate juice in a blender until you get a light, creamy sauce. Season with salt and pepper. Season the browned chicken with salt, transfer the sauce to a casserole dish, and place the chicken in the sauce, skin-side up. Bake in an oven preheated to 190°C (375°F) for about 30 minutes. Sprinkle with some coriander and the pomegranate seeds when serving. We like to serve this with spiced rice, toasted almond flakes, and, since we don’t like raisins, with dried cranberries. We then complement the dish with natural yogurt and finely chopped spring onions.