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Pomegranate Chicken
Recipes
Pomegranate Chicken
4 servings
40 minutes total

Ingredients

  • ½ cup pomegranate juice
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon honey
  • 3 teaspoons chunky garlic stir-in paste, divided
  • Large zip-top bag
  • 1 ¾ lb boneless, skinless chicken breasts
  • ½ cup diced fresh yellow onions
  • ½ cup carrot juice
  • 2 tablespoons golden raisins
  • 4 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ cup unsalted chicken stock (or broth)
  • 1 ½ tablespoons white wine vinegar
  • 1 (4.4 oz) package pomegranate arils (optional)

Steps

    1. Combine pomegranate juice, mustard, honey, and 2 teaspoons garlic paste in bag. Add chicken (wash hands), seal bag, and let stand 15 minutes (or up to 1 hour) to marinate.
    2. Place onions, carrot juice, raisins, and remaining 1 teaspoon garlic paste in medium saucepan on medium; simmer 6–7 minutes, stirring occasionally, until raisins have softened and sauce has reduced by about one-half. Remove from heat and let stand 5 minutes to cool.
    3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan. Remove chicken from bag (discard marinade) and season with ½ teaspoon salt, then place in pan; cook 1–2 minutes on each side until browned.
    4. Reduce heat to low. Add stock and cover; simmer 7–8 minutes, turning occasionally, until chicken is 165°F. Remove chicken from pan and let stand 5 minutes before slicing.
    5. Pour carrot juice mixture, vinegar, and remaining ¼ teaspoon salt into blender (or food processor); blend until smooth. Add remaining 2 tablespoons oil slowly with blender running until emulsified. Slice chicken; top with sauce and pomegranate arils, if using. Serve.

Amount per ¼ recipe serving: Calories 380, Total Fat 18g, Sat Fat 3g, Trans Fat 0g, Chol 110mg, Sodium 440mg, Total Carb 10g, Fiber 1g, Sugars 9g, Protein 41g, Calc 2%, Vitamin A 80%, Vitamin C 8%, Iron 10%