Honey Nut Chicken with Pomegranate Dip

For the dip, extract the pomgranate seeds and combine with the juice of the lemon. Add the white wine and the preserving sugar and bring a boil. Simmer gently for about 10 minutes.

For the chicken, cut the chicken breasts into about 1.5 cm (approximately 1/2-inch) cubes and fry in hot oil for around 4–6 minutes.

Chop the nuts coarsely and fry in a dry pan.

Add the honey to a small saucepan and bring to a vigorous boil for about 7 minutes. Mix in the nuts, pepper and sesame, then add the chicken pieces.

Tilt onto a greased baking sheet and let cool slightly. Use hands to firmly press the nut crust around the chicken pieces, skewer each piece and place on a baking tray lined with parchment paper. Bake in the oven at 100°C (approximately 225°F).