Skewered chicken with pomegranates

Fresh pomegranates are messy to prepare at the last minute, especially if you have your best outfit on. Look out for punnets of ready prepared pomegranate seeds in supermarkets


Pomegranate molasses are sold in Middle Eastern shops and at larger Supermarkets.


7 chicken breast fillets, skin removed
2 tbsp olive, sunflower or groundnut oil
Small bunch of fresh coriander
Seeds from one pomegranate
20 or so bamboo skewers, cut in half


For the marinade:
2½ tbsp pomegranate molasses
10 tbsp olive oil
1½ tbsp runny honey
2 garlic cloves, crushed
2 tsp cayenne pepper (this makes for quite a spicy skewer, so use just 1 tsp if you prefer)
1 tbs ground coriander


Mix everything for the marinade in a shallow dish. Cut the chicken into smallish cubes, just big enough to sit a penny on. Put them in the marinade, cover with clingfilm and leave in the fridge overnight. Push the chicken pieces onto the skewers and season them with salt and pepper. Heat a very thin film of oil in a ridged griddle or large frying-pan. When the oil is hot, add the skewers and cook them, turning them around so that they get coloured all over, for about 4 minutes.

Make sure they are cooked through. Put the pieces on a platter and scatter on the coriander and pomegranate seeds. Serve immediately.