Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Poach 2 pieces of boneless, skinless chicken breast in 4 cups of water or chicken broth with 1 quartered onion, 2 peeled garlic cloves, 1 bay leaf, 0.5 teaspoon of black peppercorns, and 1 teaspoon of salt until cooked through, about 15-20 minutes.

2. 2

   Remove the cooked chicken from the broth, reserving 0.25 cup of the poaching liquid, and let it cool slightly before shredding it into bite-sized pieces.

3. 3

   In a bowl, whisk together 0.5 cup of tahini, 0.5 cup of plain full-fat yogurt, 2 tablespoons of fresh lemon juice, 1 tablespoon of pomegranate molasses, 1 minced garlic clove, and a pinch of salt.

4. 4

   Gradually add the reserved 0.25 cup of warm poaching liquid to the tahini-yogurt mixture, whisking continuously until the sauce is smooth and reaches a pourable consistency.

5. 5

   Arrange the shredded chicken on a serving platter and generously drizzle the pomegranate-tahini sauce over the chicken.

6. 6

   Garnish the dish with 2 tablespoons of chopped fresh parsley and a pinch of red pepper flakes, if desired, and serve immediately.