Crispy Chicken Bites with Pomegranate and Zaatar
During the holiday season, I’m always on the lookout for new ideas for appetizers. I thought you’d love this recipe, because who doesn’t love crispy chicken? It’s also seasoned with zaatar and coated with a sweet and tangy pomegranate molasses sauce. It’s just too good!
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- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Servings: 6 to 8
Ingredients
Crispy chicken
- 1 cup (250 ml) soy cream
- 2 garlic cloves, minced
- 2 tablespoons (30 ml) lemon juice
- 3/4 teaspoon (3.75 ml) salt
- 3 large chicken breasts, cubed
- 4 cups (120 g) Cornflakes-type cereal
- 1 cup (80 g) panko breadcrumbs
- 1 teaspoon (5 ml) paprika
- 2 teaspoon (10 ml) Les Filles Fattoush zaatar
- 3/4 teaspoon (3.75 ml) salt
- Cooking oil
Pomegranate sauce
- 1/4 cup (60 ml) Les Filles Fattoush pomegranate molasses
- 1/3 cup (80 ml) honey
- 1 teaspoon (5 ml) Les Filles Fattoush zaatar
- 1/2 teaspoon (2.5 ml) cayenne pepper
- 1/2 teaspoon (2.5 ml) salt
Trim
- Pomegranate seeds (optional)
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Preparation
Crispy chicken
- In a large bowl, combine soy cream, garlic and lemon juice. Place chicken in bowl and toss to coat well with cream. Marinate for 30 minutes.
- Preheat oven to 425°F and place rack in center. Line a baking sheet with parchment paper.
- In a blender, cut cornflakes into coarse crumbs. Place in a bowl with the Panko breadcrumbs, paprika, zaatar and salt and mix well.
- Place a few chicken pieces at a time in the breadcrumbs, making sure to drain slightly. Coat well with breadcrumbs and place on baking sheet. Repeat for all chicken pieces. Lightly oil the chicken pieces and bake for 30-35 minutes, turning halfway through.
Pomegranate sauce
- In a large bowl, combine all sauce ingredients. Place the crispy chicken pieces in the bowl and toss gently to coat well. Serve with pomegranate seeds!
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