Our last night's dinner was an addition to our fit and healthy oath for the month.
Super Easy Super Good
Ingredients:
6 chicken legs (with bone and skin) OR you can use thighs or drums
Salt
2 bay leaves
2 cinnamon sticks
mystic gum
Pinch of white pepper
2 big sliced onions
1/4 cup pomegranate molasses
1 lemon juice
Drizzle of olive oil
Preparation:
Boil water in a pot. Add salt, white pepper, bay leaves, cinnamon sticks, and mystic gum. Add chicken legs to pot. Cook for about 45 minutes. (I adore my pressure cooker. It keeps my chicken and meat super moist. So I pressure cooked the chicken for 15 minutes)
In the meantime, prepare a skillet with olive oil. Fry onions until you get them to a dark brown color. Add salt, pomegranate molasses, and lemon juice.
Heat oven to 375 degrees F
Carefully remove chicken from pot and line chicken in pan. Add 1 cup chicken broth to pan. Cover or spread each leg with onion pomegranate sauce. Bake for 25 minutes
Serve with brown rice and salad on the side.
Sahtein/Enjoy
Super Easy Super Good
Ingredients:
6 chicken legs (with bone and skin) OR you can use thighs or drums
Salt
2 bay leaves
2 cinnamon sticks
mystic gum
Pinch of white pepper
2 big sliced onions
1/4 cup pomegranate molasses
1 lemon juice
Drizzle of olive oil
Preparation:
Boil water in a pot. Add salt, white pepper, bay leaves, cinnamon sticks, and mystic gum. Add chicken legs to pot. Cook for about 45 minutes. (I adore my pressure cooker. It keeps my chicken and meat super moist. So I pressure cooked the chicken for 15 minutes)
In the meantime, prepare a skillet with olive oil. Fry onions until you get them to a dark brown color. Add salt, pomegranate molasses, and lemon juice.
Heat oven to 375 degrees F
Carefully remove chicken from pot and line chicken in pan. Add 1 cup chicken broth to pan. Cover or spread each leg with onion pomegranate sauce. Bake for 25 minutes
Serve with brown rice and salad on the side.
Sahtein/Enjoy