Wednesday, January 26, 2011

Dinner - Pomegranate Chicken


Tonight we decided to put a fruit spin on things. I have been crazy craving fruit today, which is probably why I thought we needed to try this meal today.

It was a pretty tasty, very simple and fairly low-prep meal. Matt and I enjoyed the light flavor from the pomegranate juice and cinnamon. I think this would be tasty as a marinade also, letting the chicken soak in the juice mixture rather than just simmering it near the end of cooking.

We altered a couple things from the original recipe, using some things we had on hand instead of purchasing the called-for ingredients. I'll note in the recipe below what we changed, it still turned out delicious! Matt said this one's a keeper. I was a bigger fan of the juice mixture (post simmering) poured over rice. It would probably make a nice basic meal or lunch.

Also, I am in the process of trying a new banana chocolate chip muffin recipe, as we had some getting-pretty-gross bananas sitting around our house. I've never been too good at making banana bread, so I always am attempting to find another good recipe to use up the too-ripe bananas. They smell pretty good baking in the oven, so hopefully I will be updating again tonight with the recipe for those!!

I found the recipe for tonight in the Everyday with Rachael Ray magazine.


Pomegranate Chicken with Walnuts

Ingredients:
-5 skinless, boneless chicken thighs (about 1 pound), cut into quarters (We substituted chicken breasts - we used 2, however would probably be better with 3 or 4)
-Salt and Pepper
-1/4 cup vegetable oil
-1 large onion, halved and sliced
-1 clove garlic, smashed (we love garlic so we used 3 small ones)
-3/4 cup walnuts, coarsely chopped (we substitued pecans)
-1 teaspoon ground cinnamon
-1 1/2 cups cranberry-pomegranate juice (we used Pom's pomegranate-nectarine juice *HEY! Nice one, they have a $1 off coupon on the website for pomegranate juice!)
-2 tablespoons chopped flat-leaf parsley (we omitted since fresh herbs are super expensive here in the winter)
-Rice, cooked, for serving

Start cooking rice in a rice cooker or on the stovetop.
Meanwhile, season chicken with salt and pepper. In large nonstick skillet, heat oil then add the chicken and cook, turning once until browned (about 7 minutes). Transfer chicken to a plate.

Add onion, garlic, and walnuts to the skillet, and cook, stirring often, until onion is softened (about 5 minutes).

Stir in cinnamon, savoring the delightful scent! and return chicken and any juices to the pan.
Add the pomegranate juice and simmer until chicken is cooked through (about 3-4 minutes).
Transfer chicken to a serving platter.
Cook the sauce, stirring, until thickened slightly (about 3 minutes). Stir in parsley and pour over the chicken.

Serve over rice! Serves 4.


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