Grilled chicken fassanjoun

Chef Hussein Hadid, Hussein Hadid Catering

INGREDIENTS

Chicken marinade

12 X 200g deboned chicken breasts with skin 12 tbs yogurt

3 tbs pomegranate molasses

2 tbs sumac

1 tbs pomegranate peel powder

2 tbs Aleppo pepper

1 tsp hot chili powder

1 lemon juice

Chicken fassanjoun sauce

1 L chicken demi-glace

500 ml chicken broth/stock

250 g walnuts

200 ml vegetable oil

3 cloves garlic chopped fine

3 large onions minced fine

100 g ginger fresh cut fine

300 ml pomegranate molasses

1 L pomegranate juice

250 ml apricot puree

2 lemon juice

Salt & pepper to taste

Saffron rice

1 kg basmati rice

1.5 chicken stock

Pinch Persian saffron threads

100 ml extra virgin olive oil

Salt & pepper to taste

Chicken fassanjoun garnish

Grinded walnuts, fine cut apricots & barberries With zaatar leaves

PREPARATION

For the chicken, marinate all the chicken ingredients together. Mix well and place in refrigerator.

For the fassanjoun sauce, in a food processor grind the walnuts. Remove and set aside. Mince and cut the onion. Peel the ginger and cut fine. Peel the garlic, crush and cut fine. Sauté the onions with vegetable oil until translucent. Add the garlic and ginger and cook for 1 minute. Add the walnuts. Mix well.

Add the chicken sauce (demi-glace) with pomegranate molasses, apricot puree, pomegranate juice and lemon juice. Add the chicken stock and season with salt and pepper. Bring to a boil and let simmer for 2 hours. When the sauce has thickened check seasoning and taste. The sauce needs to be consistent and thick. In a blender, blend gradually the sauce until smooth. Strain in a chinois and set aside.

For the chicken, prepare the charcoal and season the chicken. On a low fire, grill the chicken skin side down. After 5 minutes, turn onto other side and cook for further 5 minutes.

For the saffron rice, sauté the rice in olive oil and toss well. Add the boiling chicken stock. Add the saffron threads. Season with salt and pepper. Cover, and cook on low heat for 18 minutes. Fluff the rice.

To serve, place the chicken fassanjoun sauce on a the bottom of plate and add the chicken breast on top. Garnish with the mix blend of walnuts, apricots, barbarries and zaatar leaves