The thing is all winter long I’ve been looking to buy figs. This obsession came about one day when I saw in a magazine the most mouth-watering pancakes with honey and figs. It struck me like lighting! I needed to make them as quickly as possible.
So, without any more thinking I got dressed, heavily dressed to be more exact, because we had some very frightening low temperatures this winter, and went to the nearest store. They had every ingredient except for the figs. Okay, next store it is! Guess what? Same story. And the next one, and the next one, and the last one. Nothing!
Now what? Not much to do today, maybe tomorrow I thought. Well, how can I put it? More than a month has passed and still no figs. Sigh! But one fruit was looking at me and winking everyday. Yes, you guessed it, it’s the pomegranate. Seeing I don’t have much luck with the figs I thought it was better to just let go, so I bought a couple of pomegranates instead.
I got home and had no clue what to do with them. Honestly, the only interaction I had with this fruit was a very delicious pomegranate mousse that my aunt made for Christmas.
So, it was time for me to get to know the fruit. I cut it in half, tasted the seeds, sipped the juice and it was love at first sight. I couldn’t stop devouring it! But, it needed to be put to good use, in a proper dish. And I thought chicken and onions would go amazing with it! And how right I was.
The chicken for the texture, the onions for the sweetness and the pomegranate for the sourness. I just have to say eating this dish is like a festival in your mouth! You have got to try it!
Promise me you’ll do just that and I promise I’ll come back with those fig and honey pancakes that I’ve been talking about!
- 2 chicken breast
- 3 tablespoons of olive oil
- 3 medium size red onions
- 2 pomegranates
- ¼ teaspoons of salt
- ¼ teaspoons of freshly ground black pepper
- Begin by getting your ingredients ready for the pan. Wash the chicken breast and cut it into bite-size pieces. Cut the onions in big chunks and squeeze the juice out of the pomegranate in a bowl.
- Heat up the olive oil in a non-stick pan and throw in the onions. Stir until they get soft. Get the chicken in the pan with the onions and stir every once in while until the chicken is cooked on the exterior. Season with the salt and pepper.
- When the chicken is white on the exterior pour the pomegranate juice. Bring to boil and then simmer until the sauce gets thick. Stir the mixture so that the chicken gets cooked throughout.
- Serve with something simple, like rice, just to feel that sweet-sour taste of the chicken.