chicken marinade:
5 tbsp yogurt
½ tsp salt
¼ tsp sweet pepper
⅓ tsp nutmeg
⅓ tsp cinnamon
⅓ tsp white pepper
1 tsp crushed garlic
50 ml corn oil
100 ml water
4 chicken thighs
frikeh:
50 ml corn oil
500 g frikeh
½ tsp dry coriander
¾ tsp sweet pepper
¼ tsp cinnamon
1 tsp salt
1 L chicken broth
sauce:
1 L chicken broth
½ tsp dry coriander
¼ tsp cinnamon
½ tsp sweet pepper
½ tsp white pepper
½ tsp salt
15 g butter
50 ml pomegranate molasses
15 g corn flour
1 tbsp water
Vegetables:
20 ml corn oil
3 carrots
2 zucchini
1 sliced red bell pepper
1 sliced yellow bell pepper
50 g celery
⅓ tsp sweet pepper
1 tsp salt
½ tsp dry coriander
garnish:
30 g nuts
Put the frikeh on a serving dish with the vegetables around it. Put the chicken on top of the frikeh and decorate with nuts. Pour the sauce into a bowl aside.