Chicken fillet in spicy pomegranate marinade

Name: chicken fillet in spicy pomegranate marinade
Total time: 35 min
Yield: 4
Ingredients: 1 pomegranate; 3 tablespoon olive oil; 1 teaspoon piri piri; 5 teaspoon cardamom; 5 teaspoon ground coriander; 4 chicken floats; 2 tablespoon shaved almonds; 2 tablespoon coriander

Ingredients

Directions

Halve the pomegranate.
Spoon the seeds from one half and press the other half on a citrus press.
Stir in a deep plate a few tablespoons of pomegranate juice with olive oil, piri piri, cardamom, freshly ground black pepper and some salt to a marinade.
Roll the chicken dumplings through the marinade and leave them for fifteen minutes, turning them occasionally.
Heat the large frying pan until it is piping hot, put in the chicken fillets and pour the remainder of the marinade over it.
Fry the chicken in 10-12 minutes until the fillets are cooked through, regularly.
Meanwhile, roast the almonds golden brown in the dry small frying pan.
Chop the korinader coarsely.
Serve the chicken dumplings and sprinkle the coriander, almonds and pomegranate seeds over it.