Baharat spiced chicken with saffron and rosewater glazed pears

This dish is inspired by the "Iraqi rose rice with glazed pears" by Allyson Gofton. The original dish is comprised of an aromatic pile of lamb pilaf served with rosewater poached pears. Here I present a sweet and sour chicken dish. For the sour part, I marinated the chicken in lime juice and pan-seared them with Baharat spice and tomato paste. The sweet comes from the sugar glazed pears.

Ingredients:

1 lb (~450 gr or 4 medium) boneless skinless chicken thighs, cut to bite-size pieces

½ cups caramelized onions

1 Persian lime

1 TSP Baharat spice mix

2 TBSP tomato paste

Sugar glazed pears:

1 medium pear

1 TBSP honey

1 TBSP butter

Pinch of saffron

1 TBSP rose water

1 TBSP parsley, finely chopped

• Marinate the chicken with the lime juice and caramelized onions for preferably over-night, or at least two hours.

• In a hot pan, pan-sear the chicken pieces (add all the marinade) in one layer. Add the Baharat spice mix and tomato paste. When chicken is fully cooked, set aside.

•   To make the glazed pears, cut it into quarters, and remove the seeds. Put in a saucepan and add the rest of the ingredients except for the parsley and a few spoons of water. Cook on medium-low, covered, and until the flesh is soft. Remove the lid and increase the heat until reaching a thick and glossy glaze. Add the parsley and serve the pears alongside the chicken.