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
- 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.
