Chicken souflaki with pomegranate-thyme sauce and Skordalia (potato and garlic paste)

Ingredients

Directions

1. 1

   Peel the garlic. Chop 1 garlic clove very finely. Wash, clean and roughly grate the cucumber. Mix yoghurt, cream and quark. Stir in cucumber and chopped garlic, season with salt and pepper.

2. 2

   Cold. Peel, wash and roughly dice the potatoes. Cook potatoes and 5 cloves of garlic in boiling salted water for about 20 minutes. Wash thyme, shake dry and, except for 3-4 stems for garnishing, pluck leaves from the stems.

3. 3

   Cut the pomegranate in half. Squeeze 1/2 pomegranate on a lemon squeezer. Knock the seeds out of the second half. Wash the meat, dab dry and cut in half horizontally. Put them on skewers.

4. 4

   Heat the oil in a pan and fry the meat in it in 2 portions on each side for 2-3 minutes. Season with salt and pepper. Keep warm. In the meantime crumble bread. Drain potatoes and garlic, collect cooking water.

5. 5

   Mash potatoes, garlic, 1/8 litre cooking water and bread finely, stirring in olive oil. Add vinegar and thyme leaves, except for 1 teaspoon for sprinkling. Deglaze frying oil with pomegranate juice, bring to the boil briefly and add pomegranate seeds.

6. 6

   Arrange skewers with pomegranate seeds on plates and sprinkle with some thyme. Arrange tzatziki in salad leaves, garnish with halved cherry tomatoes. Serve the Skordalia garnished with thyme.