Description
Tender, delicious and flavorful chicken breast, marinated in pomegranate sauce with ginger. Cooked very quickly and simply. Try.
Ingredients
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Chicken breast
600 g
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Quince
2 piece
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Persimmon
2 piece
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Onion
1 piece
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Dry white wine
150 ml
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Narsharab
3 Tbsp
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Vegetable oil
1 Tbsp
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Ginger
1 piece
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Salt
1 tsp
Cooking
Peel the ginger and slice very finely. Chicken breast cut into pieces, not very small. Vegetable oil, ginger and pomegranate sauce to combine, and stir. Marinate in the breast. I have been in the marinade for 12 hours, but may be less.
In separate pan fry a chicken breast, at first it is braised in the marinade, but it is necessary to bring to light roast on all sides.
Persimmon cut into slices, remove seeds.
Chop the onions, cut the core from the quince, cut arbitrarily, but not finely. Lightly fry onions and quince.
In a pan put the breast, then quince persimmon.
Pour the wine, add a little boiling water and the saffron, pepper to taste. Simmer for 10-15 minutes. Preferably, the quince, and persimmons do not seethe.
Bon appetit!
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