Mix cornstarch and spices in a medium bowl. Coat all the chicken pieces on both sides and set aside.
Heat oil in a large sauté pan over medium-high heat and brown chicken on both sides. Remove chicken and set aside.
In the same pan, add all the sauce ingredients and bring to a boil. Add the chicken back in and baste the chicken in the sauce. Cover and simmer for 20 minutes. Remove cover, baste again, and cook for another 10 minutes on low.
Sprinkle with pine nuts, pomegranate seeds, and fresh herbs before serving.
Directions
Credits
Description:
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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It seems this would easily convert to KFP if we switch the corn starch to potato starch. Maskim?
We haven't tested it, but that should work! Let us know if you try it out.
Hi, can this be frozen?
Hi Chavi,
Yes, pargiyot can be frozen. We hope you enjoy this delicious dish and amazing convenience of freezing ahead :)
-Chana Tzirel from Kosher.com
can this recipe be served on shabbas at room temperature or it is better fresh?
Hi Neema,
It's going to be better fresh, but will still be delicious at room temp!
-Chana Tzirel from Kosher.com