Pomegranate Chicken with Edamame Pilaf

  • Yield servings

Ingredients

6 boneless, skinless chicken thighs, halved
2 tablespoons olive oil
2 tablespoons canola oil
1 1/2 cups bottled pomegranate nectar
2 teaspoons sea salt
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
1 cup flour
1 teaspoon dry mustard
1 teaspoon poultry seasoning
1 teaspoon sea salt
1 fennel bulb, cored and thinly sliced, fronds reserved
3 shallots, thinly sliced
3 cloves garlic, minced
1/2 teaspoon minced ginger (can be bottled ginger)
1 mango, peeled and thinly sliced, or one large unpeeled apple, thinly sliced depending on local availability and personal preference
Zest of one lemon and 2 teaspoon juice
Aromatic Pilaf recipe follows
1 cup grape tomatoes, halved
1/2 cup sliced scallions
1 cup chopped walnuts, toasted in 1 tablespoon butter
1/2 cup plain yogurt

Instructions

  1. Marinate chicken in nectar, balsamic vinegar, honey and 2 t. salt for a least 30 minutes. Meanwhile, prepare Aromatic Pilaf:

Aromatic Pilaf:

  1. Combine 2 T. butter and 2 T. olive oil in large skillet. Add 3 bay leaves, 1/2 t. turmeric, 2 whole cardamom pods, 2 t. fresh rosemary, 4 whole cloves, 1 t. hot madras curry powder, 1/4 t. crushed red pepper, 2 medium carrots, peeled and chopped, 1 T. chicken stock paste and 1 c. basmati rice*, rinsed and drained. Saute over medium heat until spices become aromatic, about 2-3 minutes. Add 1 3/4 c. water. Stir, cover and simmer about 10 minutes. Add 1 c. frozen edamame (soy beans–in the frozen vegetable section of most health food stores and health food dept. of larger supermarkets). Steam an additional 5-8 minutes or until water is absorbed.

*1/2 c. quinoa (available at most larger supermarkets and health food stores) is excellent in this dish when substituted for half of the basmati rice. Rinse and drain before using.

  1. Remove chicken from marinade; reserve marinade. Dredge chicken in flour, dry mustard, poultry seasoning and 1 t. salt. Brown chicken in 2 T. each olive and canola oil, over medium heat, turning once, until chicken is no longer pink but still tender. Remove chicken to baking dish and place in a warm oven. Add reserved marinade to pan with drippings and simmer, scraping down pan, about 2 minutes. Add fennel, shallots, garlic, ginger, mango/apple and lemon zest; simmer 3-4 minutes longer or until apples (if used) and fennel are just tender and sauce is thickened. Remove from heat and add lemon juice. Serve fennel mixture over chicken and pilaf; top with yogurt, tomatoes, scallions, fennel fronds and toasted walnuts.

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