Important—before you start, you will need a roasting bag, not a roasting sleeve, but a bag specifically!

Important No. 2: the chicken should not be an athlete, meaning this dish is not for a free-range chicken that loved racing roosters across the farm. Instead, choose a tender, well-fed factory-farmed chicken that did nothing but eat.

Slice the shallots into thin half-rings, crush the garlic and juniper berries.

Mix the shallots, garlic, spices, pomegranate sauce, and honey. Be sure to taste and balance the flavour—it should be sweet and tangy, with a slight heat and a rich aroma.

Take a roasting bag and place the whole chicken breast inside (no more than one breast or two halves per bag!). Pour the marinade into the bag and massage the chicken well to ensure it is fully coated in the sauce.

Place the bag in a deep bowl of water to push out all the air, then tie it tightly, making sure the chicken and marinade are evenly distributed and there is little to no air inside. Take a large pot (at least 5L), fill it almost to the top with water, and bring it to a boil over high heat.

Once the water boils, lower the sealed bag with the chicken into the pot, completely submerging it. If needed, gently push it down, then cover the pot with a lid.

Turn off the heat and leave the pot on the hot stovetop for one hour without removing it from the burner.

After one hour, remove the bag from the water, pat it dry with a paper towel, and carefully cut the knot (be cautious—the contents are very hot!).

Using tongs, take out the chicken and set it aside on a plate. Pour the remaining juices from the bag into a small saucepan.

Add a heaped teaspoon of starch, mix well, and heat until thickened.

Blend the sauce with a stick blender until smooth, then adjust the flavour to your liking with honey, pomegranate sauce, salt, and lemon juice.

The chicken breast can be grilled or pan-seared on very high heat for about one minute per side, creating a crispy crust while keeping the inside juicy.

Alternatively, flambé it with a shot of your favourite strong spirit. Slice the chicken breast, place it on a plate with potato waffles (you can check the recipe here using potato hashtag!), and drizzle with the sauce.

Adding a few bitter chicory leaves on the side will enhance the sauce's flavour.

Now, what about those who live where pomegranate sauce isn’t available?

Peel the pomegranates, removing the skin and bitter membranes, and place the seeds in a blender. Blend well and strain the juice through a sieve. Put the juice on low heat and let it slowly evaporate by about one-third. Do not let it boil—allow it to reduce gently.

Add a little sugar (or molasses/date syrup), a pinch of ground cinnamon, ground coriander seeds, a few basil stems, and bay leaves when the thickened juice is still warm.

Leave it to infuse for 24 hours, then remove the stems and leaves, strain it again, and use it for cooking or as a salad dressing. This sauce can be stored in the fridge for up to two weeks.