Sufra Dayma: Chicken and Green Olives in Pomegrenate By Moushira Abdel-Malek Serves 4-6 Ingredients: 1 kg breast chicken fillets (cubed) 4 medium spring onions (sliced with green leaves) 1/2 cup pickled green olives (pitted, quartered) One large tomato (skinned, diced) 4 cloves garlic (sliced) 300 ml red wine One chicken bouillon 2 tbsp pomegranate molasses ( Debs Romman ) Butter + oil Black pepper + all spice + nutmeg + cumin + salt (to taste) Method: Stir fry chicken pieces, in batches, in butter and oil, to slightly brown on all sides. Remove with a slotted spatula. Add spring onion. Stir until translucent. Add seasoning and stir until aromatic. Add garlic and stir. Add tomato and bring chicken to pan. Add bouillon. Stir and leave to cook, covered, over low heat. When liquid is almost absorbed, add wine and molasses. Stir and bring to the boil. Leave to continue cooking, covered, until chicken is done. Add green olives. Stir to combine and leave for a couple of minutes to allow flavours to integrate. Serve with rice.
