- ½ cup pomegranate juice
- 50 g Demerara sugar
- 3 star anise
- 2 T soya sauce
- 3 T red wine vinegar
- 16 free-range chicken thighs
- 100 g strawberries, chopped
- 200 g Woolworths baby leaf salad
- 150 g sugar snap peas, blanched, for serving
Preheat the oven to 200°C.
Place the pomegranate juice, sugar, star anise and soya sauce in a small saucepan and simmer for 10–15 minutes.
Thread the chicken thighs onto metal skewers and pan-fry in a griddle pan for 3 minutes on each side until browned.
Remove from the heat, place on a baking tray, pour over half the dressing and roast for 8 minutes, or until cooked through and sticky.
Meanwhile, add the chopped strawberries to the remaining dressing. Serve the chicken skewers with the baby leaf salad and sugar snap peas. Pour over the dressing.