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.

Makes 4 servings


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