Pomegranate Glazed Chicken Breast With Basmati Pilaf Food

POMEGRANATE-GLAZED CHICKEN

Steps:

• Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; whisk in mustard and butter until smooth.
• Meanwhile, heat a grill pan over medium-high. Season chicken with 3/4 teaspoon salt and 3/4 teaspoon pepper. Brush 1 tablespoon oil on pan. Cook chicken until browned, about 6 minutes. Turn and cook until a thermometer inserted in thickest portion registers 165°F, about 6 minutes, turning if necessary to prevent burning. Remove from pan; cover to keep warm.
• Place quinoa, pistachios, pomegranate arils, chopped mint, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; stir until combined. Divide quinoa mixture and chicken among 4 plates. Spoon 2 tablespoons pomegranate sauce over each serving; garnish with mint leaves.

POMEGRANATE-GLAZED CHICKEN BREAST WITH BASMATI PILAF

Steps:

• Combine rice, stock, and bay leaf in a medium, heavy saucepan; season with 1/8 teaspoon pepper. Bring to a boil. Cover; reduce heat, and simmer until rice is tender, about 45 minutes. Drain rice; discard bay leaf. Let cool completely.
• Preheat oven to 450 degrees. Put garlic and lemon juice into a small heatproof bowl; set aside. Cut pomegranates in half. Remove seeds from two halves; set aside 3/4 cup seeds (reserve any remaining seeds for another use). Extract juice from remaining four halves with a citrus juicer or reamer. Strain into a small saucepan. (You should have about 1 cup juice.)
• Cook pomegranate juice over medium heat until syrupy and reduced to 1/4 cup, about 10 minutes. Stir into lemon juice and garlic; let glaze cool completely.
• Brush 2 teaspoons oil over bottom of a 13-by-9-inch baking dish. Season both sides of chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put chicken, bone side down, into prepared dish; brush all over with glaze. Roast, brushing with glaze every 8 to 10 minutes and adding 1/4 cup water each time, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 30 to 35 minutes.
• Brush chicken with pan glaze. Tent dish with foil; let chicken rest 10 minutes.
• Heat remaining tablespoon oil in a large nonstick skillet. Add onion, and cook, stirring occasionally, until tender and translucent, about 6 minutes. Stir in cumin, and cook 1 minute. Add rice; cook, stirring occasionally, until heated through, about 5 minutes. Stir in nuts, scallion, cilantro, pomegranate seeds, and remaining 1/4 teaspoon salt. Remove from heat. Divide rice mixture among 4 plates. Remove chicken from bone, and cut on the diagonal into 1/2-inch-thick slices. Arrange over rice, dividing evenly. Garnish with cilantro sprigs.

CAPRESE CHICKEN WITH POMEGRANATE GLAZE

Steps:

• Bring pomegranate juice to a simmer in a small pot over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, 30 to 40 minutes. Set aside to cool.
• Meanwhile, preheat oven to 300 degrees F.
• Sprinkle chicken breasts liberally with kosher salt and pepper on both sides. Add oil to a medium ovenproof skillet and heat over medium-high heat. Place the chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes. Flip and cook for another 2 minutes. Transfer skillet to the oven and roast until the internal temperature reaches 165 degrees F, 10 to 12 minutes. Let rest for 5 minutes.
• Slice the cooked chicken breast 1/4-inch-thick. Layer tomatoes, chicken and mozzarella in an elegant row on a long platter. Drizzle with pomegranate reduction, sprinkle with crushed pistachios, scatter basil leaves around and sprinkle with some smoked sea salt.

POMEGRANATE-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
• Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
• Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

POMEGRANATE GLAZED CHICKEN

Steps:

• GLAZE: Combine first 6 ingredients. Reserve.
• Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
• CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
• 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.
• Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
• 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.

POMEGRANATE GLAZED CHICKEN WITH HERB PILAF

Steps:

• Preheat oven to 200°C. For the glaze, combine ingredients in a bowl and whisk. Place chicken frames on deep baking trays, breast side up, with stock in bottom of tray. Brush chicken with glaze and place in the oven for 8-10 minutes. Remove from oven and brush with more of the glaze. Repeat this process a few more times until the skin is golden and chicken is cooked through - about 30-40 minutes in total. Allow to rest before removing breast from frames, retaining wing bones on breast and discarding frames and wing tips. Meanwhile, for the pilaf, heat the butter and oil in a large saucepan. Sauté onion and garlic over a low-medium heat for about 4 minutes or until soft. Add rice, toss to coat and sauté for 1 minute. Add chicken stock, salt and pepper, bring to a simmer, reduce heat to very low, cover and cook 15-18 minutes, or until rice is cooked. Stir through parsley. Arrange chicken on a platter with pilaf, and serve with spinach leaf salad.

CHICKEN & POMEGRANATE BULGUR PILAF

Steps:

• Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.
• Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.
• Remove the lid, increase the heat to a medium simmer and add the bulgur wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.
• When all the liquid has been absorbed and the bulgur wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.

POMEGRANATE-MARINATED CHICKEN

Steps:

• To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
• Remove skin and trim bones from the side of each breast.
• Place chicken in a glass baking dish.
• Pour marinade over chicken, cover and refrigerate overnight, turning once.
• To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
• Whisk in olive oil slowly, blending well.
• Stir in mint.
• Cover and refrigerate until ready to use.
• Preheat oven to 350 degrees.
• Heat a 10-to-12-inch nonstick skillet over medium-high heat.
• Remove the chicken from the marinade.
• When the pan is hot, place chicken skin-side down and brown well.
• Transfer to a rack set in a roasting pan.
• Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
• (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.