Chicken Thighs with Narsarab Sauce
Chicken thighs provide protein and fat as they roast under a glossy narsarab, garlic, and olive oil glaze until deeply browned. A modest amount of pomegranate sauce is spread across ten servings for a bright but controlled flavor.
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2 kg 500 gram
Servings: 10 (1 serving ≈ 189 gram)
Digestion time: 2 hour
Complete protein: ✔
Mix the narsarab sauce (60 g), grated garlic (6 g), table salt (12.5 g), black pepper (1 g), and olive oil (15 g).
Coat the boneless skinless chicken thigh (1800 g) with the glaze and leave it to marinate for 20 minutes.
Bake the chicken thighs for 40–45 minutes at 200°C.
Let the cooked chicken thighs rest for 5–10 minutes before serving.
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