You are here: Home » Recipes » Pomegranate Chicken with Edamame Pilaf Pomegranate Chicken with Edamame Pilaf Yield servings PrintEmail Ingredients 6 boneless, skinless chicken thighs, halved2 tablespoons olive oil2 tablespoons canola oil1 1/2 cups bottled pomegranate nectar2 teaspoons sea salt1/4 cup balsamic vinegar1/4 cup honey1/4 cup olive oil1 cup flour1 teaspoon dry mustard1 teaspoon poultry seasoning1 teaspoon sea salt1 fennel bulb, cored and thinly sliced, fronds reserved3 shallots, thinly sliced3 cloves garlic, minced1/2 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 follows1 cup grape tomatoes, halved1/2 cup sliced scallions1 cup chopped walnuts, toasted in 1 tablespoon butter1/2 cup plain yogurt Instructions Marinate chicken in nectar, balsamic vinegar, honey and 2 t. salt for a least 30 minutes. Meanwhile, prepare Aromatic Pilaf: Aromatic Pilaf: 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. 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.