Pomegranate Chicken with Edamame Pilaf

  • Yield: servings


6 boneless, skinless chicken thighs, halved
2tablespoons olive oil
2tablespoons canola oil
1 1/2cups bottled pomegranate nectar
2teaspoons sea salt
1/4cup balsamic vinegar
1/4cup honey
1/4cup olive oil
1cup flour
1teaspoon dry mustard
1teaspoon poultry seasoning
1teaspoon sea salt
1 fennel bulb, cored and thinly sliced, fronds reserved
3 shallots, thinly sliced
3cloves garlic, minced
1/2teaspoon 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
1cup grape tomatoes, halved
1/2cup sliced scallions
1cup chopped walnuts, toasted in 1 tablespoon butter
1/2cup plain yogurt


  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.