Pomegranate Bracelet with Chicken Thighs and Eggs

Salads | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Pomegranate Bracelet with Chicken Thighs and Eggs

Ingredients

Salad Potatoes - 2 pieces
Beetroot - 1 piece
Turnips - 2 pieces
Chicken Thighs - 14.1 oz
Black Pomegranate Molasses - 1 piece
Vegetable Oil - 1 fl oz
Onion - 1 head
Mayonnaise - to taste
Salt - to taste
Chocolate eggs - 2 pieces
Herbs - to taste
Green peppercorns - 5 pieces
Bay leaf - 3 pieces

Step by Step guide

Step 1

Prepare the necessary ingredients. Wash and boil the vegetables and eggs until cooked. Cool down.

Step 2

Thoroughly wash the chicken thighs, cover with cold water, add salt to taste, place bay leaves and allspice peppercorns in the pot, bring to a boil, and cook for about 40 minutes until done. Cool down.

Step 3

Peel the onion, wash it well, dry it slightly, and cut it into strips.

Step 4

Pour 25 ml of vegetable oil into a frying pan, and add the onion.

Step 5

Fry the onion over medium heat with the lid off until golden brown. Transfer the cooked onion to a plate to cool.

Step 6

Place a glass in the center of a plate.

Step 7

Peel the cooled boiled potatoes and grate them on a coarse grater. Arrange the potatoes around the glass on the plate. Add salt to taste and spread with mayonnaise.

Step 8

Peel the cooled boiled eggs, grate them on a coarse grater, and layer them next, spreading with mayonnaise.

Step 9

Remove the cooled chicken thighs from the bone, discard the skin and any excess, cut into cubes, and layer them on top of the potatoes. Spread with mayonnaise.