Sumac-Coconut Chicken with Pomegranate Almond Pilaf is a delightful fusion dish that combines the tangy, citrusy flavor of sumac with the creamy richness of coconut milk. Originating from the Middle East and infused with tropical elements, this dish offers a unique taste profile that is both vibrant and comforting. The chicken is marinated and cooked to tender perfection, while the pilaf is a fragrant mix of basmati rice, sweet pomegranate seeds, and crunchy almonds. This dish is loved for its harmonious blend of textures and flavors, making it a perfect choice for those seeking an exotic yet comforting meal. It’s a visually stunning dish that brings a burst of color and flavor to any dinner table.
Sumac-Coconut Chicken with Pomegranate Almond Pilaf
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Coconut Milk – 1 Cups
- Sumac – 2 Tbsp
- Basmati Rice – 1.5 Cups
- Pomegranate Seeds – 0.5 Cups
- Almonds – 0.5 Cups
- Onion – 1 Piece
- Garlic – 2 Cloves
- Olive oil – 2 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
470 Kcal
Calories
20 Grams
Total Fat
10 Grams
Saturated Fat
85 Mg
Cholesterol
500 Mg
Sodium
45 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Cut the chicken into bite-sized pieces and marinate with sumac, salt, and half the olive oil for 15 minutes.
Step 2
Heat remaining olive oil in a pan. Sauté chopped onion and garlic until fragrant.
Step 3
Add marinated chicken to the pan and cook until browned on all sides.
Step 4
Pour in coconut milk and simmer for 10 minutes.
Step 5
Rinse basmati rice and cook in a separate pot with 3 cups of water until tender.
Step 6
Mix cooked rice with pomegranate seeds and toasted almonds.
Step 7
Serve chicken over pilaf, garnishing with extra pomegranate seeds if desired.
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