POMEGRANATE-GLAZED CHICKEN BREAST WITH BASMATI PILAF
Chicken and rice never looked so dazzling. Pomegranate seeds, tossed with basmati rice, are exceptionally high in antioxidants; juice adds sweet tartness to the chicken's glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
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.
Nutrition Facts : Calories 484 g, Cholesterol 86 g, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, Sodium 630 g
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RS FAHIM
[email protected]I will definitely be making this dish again!
joseph myers
[email protected]This dish was easy to make and it turned out delicious! The chicken was moist and the glaze was flavorful.
Tonya Chambers
[email protected]I would recommend this recipe to anyone who loves chicken and pomegranate.
Siah Reid
[email protected]Overall, this dish was a good experience. The chicken was cooked well and the glaze was tasty. I would make it again.
Marvelous Ejike
[email protected]I would have liked the recipe to include more instructions on how to make the basmati pilaf.
Armin Bronja
[email protected]The chicken was a bit overcooked, but the glaze was delicious.
md kaium1100
[email protected]This dish was a bit too sweet for my taste.
NEP Sangam
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was moist and tender, and the glaze was flavorful and tangy.
Dh Db
[email protected]This dish was very easy to make and it turned out great! I would recommend it to anyone looking for a quick and easy weeknight meal.
Vasilis
[email protected]The chicken was a bit dry, but the glaze was delicious.
Mandy Cote'
[email protected]The pomegranate glaze was amazing! It added a wonderful flavor to the chicken.
Ch. Yousuf
[email protected]I made this dish last night and it was delicious! The chicken was cooked perfectly and the basmati pilaf was fluffy and flavorful. I will definitely be making this again.
Nahim Nahim
[email protected]This dish was a hit with my family! The chicken was juicy and flavorful, and the glaze was perfectly tangy and sweet. I will definitely be making this again.