yeah. that's a mouthful... in more ways than one.
i stumbled upon this recipe in the latest issue of bon appetit. all of my many plane rides this winter break were cause for cooking magazine purchases - can you believe i only bought 2? yesterday's granola recipe was from the food network mag and today, you get one from chef ana sortun of oleana in cambridge, MA.
this recipe is in 3 parts (well and one to make a seasoning... so 4 parts but don't let that deter you!) - all of which can be made as far as 2 hours in advance, so keep that in mind. the last step - broiling the chicken - only takes about 10-12 minutes. so whip up the first three, sit back for an hour and a half after you clean up the havoc you rained down upon your kitchen - then broil the chicken and serve!
(can be made way ahead and kept a week in the fridge. this recipe makes 1/4 cup - so you'll have a little extra to season eggplant or lamb later in the week, if you wish)
1.5 tbs dried mint
1 tbs dried oregano
1.5 tsp ground cinnamon
1.5 tsp ground coriander (i smashed the whole ones with a hammer, it was fine......?)
1.5 tsp ground cumin
1.5 tsp ground nutmeg
2.5 tbs fresh squeezed lemon juice
1 tbs Bahrat seasoning
1 large garlic clove, pressed
1/2 cup plan whole-milk Greek-style yogurt
1/4 cup tahini (sesame seed paste)
mix the first 3 ingredients, let stand 5 minutes - then whisk in the other two. season to taste with salt if you feel the need. let stand at room temp. for up to 2 hours
1.25 cups pomegranate seeds
2/3 cup shelled unsalted natural pistachios, coarsely chopped ( i only had salted and it was fine)
1/3 cup coarsely chopped Italian parsley (fresh)
2.5 tbs olive oil
2.5 tsp fresh lemon juice
mix all ingredients, cover and set aside at room temp. for up to 2 hours.
3-4 skinless chicken breast halves, each halved lengthwise and cut crosswise into 3 pieces
1/2 cup coarsely grated onion
2 tbs fresh lemon juice
2 tbs olive oil
2 tsp Bahrat seasoning
whisk the above 4 ingredients together in a bowl - add the chicken - and allow to marinate for up to 2 hours at room temp. also!
When the time is right, preheat the broiler and thread six metal skewers with the chicken pieces. Sprinkle with salt and pepper and broil 5-6 minutes on each side or until done!
Arrange kebabs on warmed pita or naan. Serve with tahini yogurt and pomegranate relish!