Ingredients:
- Mashed potatoes – 500-700 g (about 1.1-1.5 lbs)
- Chicken – 700 g (about 1.5 lbs)
- Pomegranate juice – 200 ml (about 0.8 cups)
- Fresh lemon juice to taste
- Onion – 1-2 pieces
- Tomato sauce – 2 tablespoons
- Egg – 1 piece
- Cognac – 2 tablespoons
- Herbs, salt, black ground pepper, and shashlik seasoning to taste
- Cut the chicken into pieces, add roughly chopped onion, season with salt and pepper, sprinkle with spices, and pour in the pomegranate juice. Add a bit of lemon juice and mix well. Place in the refrigerator for 3 hours to marinate.
- Thread the marinated meat onto wooden skewers and bake in the oven until cooked through.
- Wash the egg thoroughly, then carefully crack it in the middle with a knife, removing the yolk and white (we only need the shell). Remove the membrane from the inside of the shell half.
- On a large round plate, mound the mashed potatoes in the center. Arrange the pieces of meat around it and garnish with herbs. Insert the prepared half of the eggshell into the top of the potato mound, pressing it down so it’s not visible from the side. Drizzle tomato sauce from top to bottom. Pour cognac into the eggshell and light it on fire. Serve the dish with the lights turned off.