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This dish is not only so pretty on the table with its vibrant colors, it will win the hearts of your guests with its combination of flavors.
10 pargiyot or chicken cutlets
1 cup cornstarch
1/2 teaspoon cumin
1/2 teaspoon Pereg Allspice
1/4 teaspoon cinnamon
1 teaspoon kosher salt
1/8 teaspoon pepper
oil, for frying
2 cups water
1 cup red wine, such as Tuscanini Red Cooking Wine
1/3 cup pomegranate molasses
2 tablespoons Tuscanini Extra-Virgin Olive Oil
1 tablespoon silan, such as Heaven & Earth Date Syrup
1 tablespoon Tuscanini Tomato Paste
1 teaspoon kosher salt
crushed black pepper, to taste
2 tablespoons pine nuts
1/4 cup pomegranate seeds
1/4 cup fresh herbs, finely diced
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.
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
How Would You
Rate this recipe?
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