Pomegranate Glazed Chicken

Submitted by Chef mariajane

"Once you have discovered the joy of cooking with the flavor of pomegranate, you will be just delighted!! If you are anything like I was, I tried it with just about everything!! I just love pomegranates, I even keep a good supply on hand in my freezer, so I always have them when I want them. This recipe is so delicious, another way to serve chicken, and served with rice, is just an absolutely delicious meal!!"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• GLAZE

• 236.59 ml pomegranate juice
• 59.14 ml lemon juice
• 59.14 ml crisco canola oil
• 2 garlic cloves, minced
• 14.79 ml honey
• 4.92 ml salt
• 29.58 ml pomegranate juice
• 14.79 ml cornstarch

• CHICKEN

• 59.14 ml crisco canola oil
• 4 boneless skinless chicken breasts, pounded to an even thickness
• 473.18 ml baby carrots, quartered lengthwise
• 1 small onion, sliced
• 118.29 ml pomegranate seeds

directions

1. GLAZE: Combine first 6 ingredients. Reserve.
2. Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
3. CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
4. Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
5. Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
6. Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.

Reviews

[noway]

I'm just rating on the glaze, because we just served this over chicken and jasmine rice. This was good, but not quite what I was expecting. The pomegranate flavor was not as pronounced as I had hoped it would be. I found the garlic to be overpowering in the glaze. If I make this again, I will saute the garlic with the chicken, rather than throwing it in with the glaze, because it was pretty raw and crunchy. Thanks for sharing this!