Pomegranate Molasses Glazed Chicken with Hazelnut Hummus and Flatbreads

Welcome to a culinary adventure that fuses the sweetness of pomegranate molasses-glazed chicken with the creamy richness of hazelnut hummus! This recipe is a celebration of vibrant flavors and textures—a symphony that takes your taste buds on a journey through the Mediterranean, incorporating the unique essence of the world’s finest hazelnuts.

• 2 chicken breasts
• 1/3 cup pomegranate molasses
• 2 1/3 cups of chickpeas drained
• 1 tbsp sesame paste
• ½ cups hazelnuts
• 1 lemon, juice only
• 1 ¼ cup extra virgin olive oil
• 3 tbsp water
• Salt and pepper
• 2 tsp sesame seeds
• 1 fresh pomegranate, cut in half and seeds removed
• 4 flatbreads 

1. Preheat a non-stick pan and add the chicken to the pan.
2. Cook for 6 minutes until golden, then add the pomegranate molasses.
3. Once the liquid has come to the boil, turn the chicken over and the heat down. Place a lid on the pan and let the chicken gently cook for a further 10 minutes or until fully cooked.
4. Meanwhile, to make the hummus, place the drained chickpeas, sesame paste, hazelnuts, garlic, lemon juice, olive oil and water into a food processor. Blend until smooth and season to taste. Spread the hummus out onto a plate and scatter over the sesame seeds.
5. Top with pomegranate seeds and serve with flatbreads and the glazed chicken.
6. Season the chicken breasts with olive oil, sea salt and pepper.