Description
Sweet and tangy pomegranate glazed chicken, pan-seared to perfection and served with an optional refreshing quinoa salad.
Ingredients
Scale
- 8 cups fresh pomegranate juice
- 1/4 cup granulated sugar (optional)
- 1/4 cup lemon juice
- 4 boneless, skinless chicken breasts (6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1/2 cup pomegranate molasses
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley, for garnish
- 1 tablespoon sesame seeds, for garnish (optional)
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1/2 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Juice the Pomegranates: Juice fresh pomegranates to yield about 8 cups of juice.
- Combine Ingredients: In a large saucepan, combine pomegranate juice, sugar (if using), and lemon juice.
- Simmer and Reduce: Bring to a boil over medium-high heat, then reduce heat to low and simmer gently, uncovered, for 1 1/2 to 2 hours, or until thickened to a syrupy consistency. Stir occasionally.
- Check for Doneness: Dip a spoon into the mixture and let it cool slightly. It should coat the back of the spoon and have a thick, syrupy texture.
- Cool and Store: Remove from heat and let cool completely. Pour into a clean glass jar and store in the refrigerator.
- Prepare the Chicken Breasts: Pat the chicken breasts dry with paper towels.
- Season the Chicken: Combine garlic powder, onion powder, smoked paprika, salt, and pepper. Rub over both sides of the chicken breasts.
- Heat the Skillet: Heat olive oil in a large skillet over medium heat.
- Sear the Chicken: Add the seasoned chicken breasts to the hot skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Make the Pomegranate Glaze: Whisk together pomegranate molasses, soy sauce, honey, Dijon mustard, and red pepper flakes (if using).
- Glaze the Chicken: Pour the glaze over the chicken in the skillet. Let it simmer for a minute or two, turning the chicken to coat it evenly.
- Garnish: Remove the chicken from the skillet and place it on a serving platter. Sprinkle with chopped fresh parsley and sesame seeds (if using).
- Serve: Serve immediately with your favorite sides.
- Cook the Quinoa: Rinse the quinoa thoroughly. Combine with water or chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until cooked through. Fluff with a fork.
- Prepare the Vegetables: Chop the cucumber, red onion, fresh mint, and fresh parsley.
- Combine Ingredients: Combine the cooked quinoa, chopped cucumber, red onion, feta cheese, mint, and parsley in a large bowl.
- Make the Dressing: Whisk together the olive oil, lemon juice, salt, and pepper.
- Dress the Salad: Pour the dressing over the quinoa salad and toss gently to combine.
- Chill (Optional): Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust the sweetness of the pomegranate molasses to your liking.
- Experiment with different spices in the chicken marinade.
- Chicken thighs can be used instead of chicken breasts, but will require a longer cooking time.
- Grill the chicken for a smoky flavor.
- Substitute the chicken with grilled halloumi cheese or tofu for a vegetarian option.
- Add toasted nuts to the quinoa salad for a nice crunch.
- Consider adding other vegetables to the quinoa salad, such as bell peppers, tomatoes, or zucchini.
- Prep Time: 25 minutes
- Cook Time: 15 minutes