Pome­gran­ate-glazed Chicken

Sweet and tangy pome­gran­ate juice gives the chicken a gor­geous garnet-hued glaze; flip the page for three tasty ways to use up any left­over juice. Dress up the quinoa pi­laf by adding a sprin­kle of crum­bled feta cheese for a pop of salty fla­vor.

Cooking Light - - Dinner Tonight 20-minute Mains -

Ac­tive: 20 min. To­tal: 20 min.

1 cup re­frig­er­ated pome­gran­ate


1 Tbsp. light brown su­gar

2 Tbsp. water

1 tsp. corn­starch

1 Tbsp. grainy mus­tard

1 Tbsp. un­salted but­ter

4 (4-oz.) bone­less, skin­less

chicken thighs

1 tsp. kosher salt, di­vided

1 tsp. black pep­per, di­vided 2 Tbsp. olive oil, di­vided

3 cups cooked quinoa

1/4 cup un­salted roasted pis­ta­chios 1/4 cup pome­gran­ate ar­ils

1 Tbsp. chopped fresh mint

Fresh mint leaves

1. 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.

2. 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.

3. 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.

SERVES 4 (serv­ing size: 1 thigh, 2/3 cup quinoa, and 2 Tbsp. sauce) Calo­ries 496; Fat 21g (sat 5g, un­sat 14g); Pro­tein 30g; Carb 48g; Fiber 5g; Sug­ars 14g (added sug­ars 3g); Sodium 656mg; Calc 6% DV; Potas­sium 13% DV

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