1/2 cup pomegranate or apricot gelée
2 tablespoons soy sauce
1 tablespoon freshly squeezed lime juice
4 tablespoons finely chopped onion
1 tablespoon chopped fresh parsley
to taste salt
to taste ground black pepper
1 chicken cut into bite-sized pieces
1/2 cup pomegranate or apricot gelée
2 tablespoons soy sauce
1 tablespoon freshly squeezed lime juice
4 tablespoons finely chopped onion
1 tablespoon chopped fresh parsley
to taste salt
to taste ground black pepper
1 chicken cut into bite-sized pieces
In a bowl, combine the pomegranate gelée, soy sauce, lime juice, onion, parsley, and black pepper
Add the chicken pieces and toss well to coat them evenly with the marinade
Refrigerate for at least one day, turning the chicken occasionally to ensure it is fully coated
Remove the chicken from the marinade and place it in a shallow layer on an ungreased baking dish
Bake in a moderate oven (180°C) until the chicken is cooked through
Brush with the pomegranate glaze several times during baking, if desired
Serves 4.
