Fennel, Mint And Brown Sugar Chicken Wraps

• The Chicken
• 3 pieces deboned Chicken Thigh
• 2 tablespoons Fennel seeds, ground
• 2 tablespoons peppercorns, ground coarsely
• 5 sprigs mint leaves
• 3 tablespoons sunflower oil
• 2 teaspoons light brown sugar
• Salt, to taste
• 2 cloves Garlic, crushed
• Tomatoes and salad veggies for wrap
• The Pomegranate and Honey yoghurt dip
• 200 milliliters greek yoghurt
• 1 handful pomegranate
• 2 teaspoons honey
• 1 pinch salt

1. Preheat the oven to 200 u0b0C and marinade the chicken with the peppercorns, fennel seeds, garlic, sunflower oil and salt
2. On a medium to high heat in a frying pan, add 1 tablespoon sunflower oil and add in the chicken with the marinade. Seal all edges of the chicken.
3. Place the chicken and all marinade into a baking tray and add the rest of the oil and sprinkle the sugar on top of each piece. Place in the oven until cooked through and baste throughout.
4. Remove the chicken from oven and cover the baking tray in foil and allow to rest for 10 minutes. Cut up into strips and add to a wrap with salad and pomegranate and honey dip (see below).
5. Mix all the ingredients together in a bowl and serve.

chicken, chicken thigh, fennel seeds, peppercorns, mint, sunflower oil, light brown sugar, salt, garlic, tomatoes, honey yoghurt, greek yoghurt, handful pomegranate, honey, salt

Taken from food52.com/recipes/26675-fennel-mint-and-brown-sugar-chicken-wraps (may not work)