Prepare the sweet-tangy sauce just before using it for the best texture.
1 1/4- 1 1/2 lb. skinless boneless chicken thighs, cut into 1 1/2 inches pieces
1/3 cup finely chopped green onions, plus more for garish
1 1/2 tablespoons ground cumin, divided
Coarse kosher salt and freshly ground pepper
4 bamboo skewers, soaked in water 30 minutes and drained
1/2 cup Crofter’s Pomegranate Organic Premium Spread
2 teaspoons balsamic vinegar
Freshly cooked rice, preferably brown basmati
Combine the chicken, 1/3 cup green onions, oil and 1/2 tablespoon of the cumin in a medium bowl and toss to coat the chicken evenly. Sprinkle with salt and pepper and toss. Threat the chicken on the 4 skewers.
Arrange the top oven rack to the broiler and preheat the broiler. Line a baking sheet with foil. Place the skewers on the baking sheet and broil until the chicken is cooked through, about 8 minutes each side.
When the chicken is almost finished cooking, combine the Pomegranate Spread, vinegar and remaining 1/4 teaspoon cumin in a small saucepan. Stir over medium heat until the spread melts, and then boil until syrupy, about 1 minute. Season with pepper.
Spoon rice down center of 4 warmed plates. Top with the skewers. Spoon the pomegranate glaze over the chicken. Sprinkle with more copped green onions and serve.