The essential ingredients to make the food as special as possible are: pomegranate molasses, pepper paste (sweet or spicy) and the mixture of 7 oriental spices. You can find them all at Arabic shops, they are not expensive and along the way you will use them in other recipes.
But, being in the country, I didn't have the opportunity to do it with them and I improvised a bit, it turned out just as good - of course not perfect, but still delicious. So I used tomato sauce, or ketchup (I put pomegranate sauce and pepper paste instead) and I found a mixture of Indian chicken in the store there.
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The chicken breast is washed well, if necessary it is cleaned of bones and skin.
Cut the fillets into thin slices as wide as possible.
And cut each slice as fine as possible. The idea is to have the julienned meat as thin as possible.
Put all the cut meat in a larger bowl, to have room to mix and other ingredients in it.
Cut the onion into thin noodles.
As well as peppers, add them over the meat.
This is what the pepper paste and pomegranate sauce I use look like. You can find them at any store with oriental, Arabic, kasap-halal.
Pour tomato sauce, vinegar, salt, spices, etc. over meat and vegetables.
There goes the oil, the pepper paste - so all the ingredients.
Mix the whole composition well, even with your hands - so that each piece of meat is covered with sauce.
It is perfect to leave the meat to marinate from 1 hour until even overnight. If you don't have time, do it right away.
It is usually prepared - put the whole composition in a hot pan and stir periodically.
I leave it for about 25-30 minutes on medium heat, until the meat is well done and the water evaporates.
And that's about it, it is served with rice and any favorite salad.
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