Spiced Chicken w/ Pomegranate Arils

Ingredients:

• 2 tbsp cooking oil
• 1 small star anise, whole
• 1 small cinnamon stick
• 1/3 cup red onions, thinly sliced
• 1/3 cup fresh yogurt
• 1/2 cup pomegranate arils
• 1/2 tsp salt
• cilantro & toasted cashew nuts for garnish

Marinade

• 1 lb skinless chicken, chopped bite size (i used thighs and breast)
• 4 – 5 red chilies
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 tbsp fresh ginger
• 1 tsp salt

Directions:

1. Wash and pat dry chicken pieces. Place it in a bowl.
2. In a spice grinder, blend red chilies, coriander + cumin seeds with fresh ginger.
3. Evenly distribute spice blend all over the chicken pieces. Sprinkle in 1 tsp salt.
4. Marinade chicken in the refrigerator for 4-6 hours, or overnight.
5. Remove marinated chicken from refrigerator to get the chill off at least an hour before cooking.
6. Heat a skillet on medium. Add cooking oil.
7. Once hot, add whole star anise, cinnamon stick and sliced onions. Fry till onions are lightly browned and translucent.
8. Sear in marinated chicken on medium-high heat. Once lightly seared, add fresh yogurt and stir to combine.
9. Cover to cook on low-medium for 30 minutes.*
10. Open lid to stir chicken pieces every now and then to avoid burn.
11. Once chicken is fully cooked-through and gravy thickened into paste, add pomegranate arils and salt. Mix to combine.
12. Serve hot with rotis/chappatis/rice, garnished with cilantro and cashew nuts.