YID.DISH: POMEGRANATE AND MINT CHICKEN OR seitan

By blum099

Ingredients

• sauce:
• Two packages seitan
• 2 cups flour
• 1/2 cup corn meal
• herbs and spices (whatever you like!)
• salt and pepper
• 2 onions, cut into small dice
• 2 cups toasted pistachios ground into fine powder + 1/2 cup whole pistachios for garnish
• 2-3 tablespoons of tomato paste
• 4 cups pomegranate juice
• 2 tablespoons honey
• 1/4-12 cup of roughly chopped mint.

Preparation

Step 1

Cut the seitan into thin slices and pat dry. Mix together flour, cornmeal, herbs, and salt/pepper in a bowl. Dredge the seitan in the flour mixture and pan fry with a little oil, flipping them until they are golden and crispy on both sides.

sauce:

Sauté onions in olive oil until they become slightly caramelized. Add the toasted ground pistachios and let them cook with the onions until they became fragrant. Add the tomato paste and stir to incorporate.

Pour in the pomegranate juice and honey – and let it simmer a bit to thicken. (If the sauce is thin adding some additional tomato paste or more ground pistachios is a good option for thickening. If the sauce gets to thick you can add some water or stock).

To Combine

Pour sauce over chicken or seitan. If using chicken put it back into the oven – uncovered – to brown for 10 minutes or so. Put chicken or seitan on platter and garnish with whole pistachios, mint, and – if desired – pomegranate seeds