There are any number of recipes for pomegranate glazed chicken, but this one is a favorite because it is quick and easy. This one is adapted from a Crisco Canada recipe. It's a good bachelor-friendly recipe to impress the girlfriend, and it's handy for seniors or singles (freeze the extra portion).
For a slightly different flavor, try substituting orange juice for the lemon juice and cutting down the honey.
Ingredients for Pomegranate Glazed Chicken
Glaze:
- 125 mL (1/2 cup) pomegranate juice
- 25 mL (1/8 cup or 4 tbsp) lemon juice
- 25 mL (1/8 cup or 4 tbsp) vegetable or canola oil
- 1 clove garlic, minced
- 7 mL (1-1/2 tsp) honey
- 2 mL (1/2 tsp) salt (more or less, to taste)
- 15 mL (1 tbsp) pomegranate juice
- 7 mL (1-1/2 tsp) cornstarch
Main Dish:
- 25 mL (1/8 cup or 4 tbsp) vegetable or canola oil
- 2 boneless, skinless chicken breasts
- 250 mL (1 cup) baby carrots, quartered lengthwise
- 1 small red onion, sliced
- 60 ml (1/4 cup) pomegranate arils
Preparation of Pomegranate Glazed Chicken
- Prepare glaze: Combine first six ingredients and set aside. In a small bowl, stir remaining pomegranate juice with cornstarch until mixed, and set aside.
- Brown chicken: Heat oil on medium-high heat in a large deep skillet. Brown chicken about two minutes per side. Remove and set aside.
- Cook veges: Add carrots and sliced onion to skillet and cook on medium heat about five minutes, stirring often. (If you're doing instant rice, now's the time to start it.)
- Add glaze mixture from step one. Bring to a boil, then lower heat to medium and simmer for five minutes.
- Add chicken: Return chicken to skillet and cook five minutes, turning occasionally to coat chicken with glaze.
- Remove chicken and set aside. Add cornstarch/pomegranate mix to skillet, stir well. Bring glaze to a boil and allow to thicken. Add most of the pomegranate arils (hold back about 10 mL or 2 tsp) and the chicken. Turn chicken a couple of times to coat with glaze.
- Serve with white or wild rice.
Cooking Information for Pomegranate Glazed Chicken
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Makes: 2 servings
- Serving Suggestion: Garnish with remaining pomegranate seeds, red onion slices, carrot curls or parsley.
Information About Pomegranates
Pomegranates, grown largely in California for the North American market, are tasty – if messy – to eat right out of the rind. The fruit ripen in the fall (November is Pomegranate Month) and are a popular Thanksgiving and Christmas treat for both eating and decorating.
Pomegranates are also gaining growing recognition as a healthy fruit and potent supplement. Both the juice and the arils (seeds) are full of antioxidants, and there's evidence that the juice even has antibacterial properties.
Related Pomegranate Articles
- How to Buy, Store, and Eat a Pomegranate – All the basics.
- Can Pomegranate Membrane Be Eaten? – Read the bitter truth.
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