Pomegranate Bracelet

Ingredients

• Chicken Thighs 15 oz
• Salad Potatoes 2 pieces
• Carrot 1 piece
• Beetroot 1 piece
• Walnuts to taste
• Vegetable Oil 0 fl oz
• Onion 1 head
• Black Pomegranate Molasses 1 piece
• Mayonnaise to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients. Wash and boil the vegetables until cooked. Let them cool.

Step 2

Wash the chicken thighs well, cover with cold water, add salt to taste, place a bay leaf and allspice in the pot, bring to a boil and cook until done, about 40 minutes. Let cool.

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, add the onion.

Step 5

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

Step 6

Place a glass in the center of the 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

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

Step 9

Add the cooled fried onion on top of the meat layer.

Step 10

Next, layer the grated carrot and spread with mayonnaise. If desired, you can add finely chopped walnuts after the carrot.

Step 11

Peel the boiled cooled beetroot and grate it on a coarse grater. Layer it on top. Spread with mayonnaise.

Step 12

Peel the pomegranate. Arrange the pomegranate seeds on top. Carefully remove the glass.