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Pomegranate Chicken

Pomegranate Chicken Recipe
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Pomegranate Chicken

Tender chicken breasts with a tangy pomegranate juice glaze, topped with pomegranate arils (seeds.)

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Ingredients:

Instructions:

  1. Halve the pomegranates and de-seed by whacking the back (skin side) with a wooden spoon over a bowl. The arils should fall out easily. Reserve a ¼-cup. Run the rest through a juicer to extract the juice. If you don’t have a juicer, pulse in a blender until the juice is released, and strain through a double layer of cheesecloth to remove the seeds. You should end up with about a cup of juice.
  2. Pound the chicken breasts to an even thickness of about ½-inch. Season both sides generously with salt and pepper.
  3. Heat oil in a 12-inch skillet over medium high heat until shimmering. Cook 4-5 minutes on each side, or until golden brown and cooked through. Remove to a plate and set aside.
  4. Deglaze the pan with the juice, scraping up any browned bits. Whisk in miso paste, vinegar, mirin, honey, pepper flakes, and ginger. Bring to a boil and reduce heat to a simmer. Cook and stir until thickened, about 6-10 minutes. Remove from heat.
  5. Return the chicken to the skillet with the sauce, and coat on all sides. Serve hot with reserved arils and extra sauce. 

Serves 4

 

 

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Pomegranate Chicken

Ingredients:

  • 1 lb boneless skinless chicken breast
  • Kosher salt and black pepper, to taste
  • 2 Tbsp olive oil
  • 2 pomegranates (or 1 cup pomegranate juice)
  • 2 Tbsp mellow miso paste
  • 2 Tbsp golden balsamic vinegar
  • 2 Tbsp mirin or white wine
  • 1 Tbsp honey
  • 1 tsp red pepper flakes (optional)
  • ½ tsp ground ginger

Instructions:

  1. Halve the pomegranates and de-seed by whacking the back (skin side) with a wooden spoon over a bowl. The arils should fall out easily. Reserve a ¼-cup. Run the rest through a juicer to extract the juice. If you don’t have a juicer, pulse in a blender until the juice is released, and strain through a double layer of cheesecloth to remove the seeds. You should end up with about a cup of juice.
  2. Pound the chicken breasts to an even thickness of about ½-inch. Season both sides generously with salt and pepper.
  3. Heat oil in a 12-inch skillet over medium high heat until shimmering. Cook 4-5 minutes on each side, or until golden brown and cooked through. Remove to a plate and set aside.
  4. Deglaze the pan with the juice, scraping up any browned bits. Whisk in miso paste, vinegar, mirin, honey, pepper flakes, and ginger. Bring to a boil and reduce heat to a simmer. Cook and stir until thickened, about 6-10 minutes. Remove from heat.
  5. Return the chicken to the skillet with the sauce, and coat on all sides. Serve hot with reserved arils and extra sauce. 

Serves 4

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