Saturday, November 6, 2010

Citrus Pomegranate Chicken and Salad

When you read the long list of ingredients that go into this recipe you may decide to stop reading. Please consider it for a dinner party then, because it was so flavorful and very pretty! I am loving pomegranates right now (so is Jeffrey!) I will post an easy salad dressing recipe that is my current obsession on later post. The cranberry and green colors in this recipe makes it perfect for the upcoming holiday season.

Citrus Pomegranate Chicken
4 Chicken Breasts or 10 Chicken Tenders
salt and pepper
Marinate:
1 cup fresh orange juice (I used juice from a concentrate)
1/2 cup pomegranate juice 
4 garlic cloves smashed
1/4 cup chopped basil (I still have sooo much basil on my basil plant!)
1 Tb fresh minced ginger
2 Tb Thyme leaves (fresh or dry)
2 Tb rosemary leaves (fresh or dry)
1 Tb ground pepper
2 Tb olive oil
Cut the pomegrante into quarters and gently remove the seeds. (Put on an apron the juice will fly!)

You could buy the Pom juice that is already squeezed, but I used a fork to mush the pomgranite seeds and didn't even bother straining it. You may want to hold your hand or a towel over the bowl while mushing the seeds so that juice doesn't fly at you.

Stir all other marinate ingredients into a bowl.
Such a pretty color and it smells amazing!
Let chicken marinate overnight.

the next day....
Citrus Pomegranate Vinaigrette
1 cup fresh orange juice
1 1/2 Tb fresh lime juice (if you wonder about the plastic bag that says "lime" I buy a large bag of limes and lemons at Costco then juice all of them and freeze the juice in ice cubes so that I have lime and lemon juice at a moments notice, but then I don't have a lime or lemon for pictures....)
1/4 cup Pomegranate juice (again I leave the seeds in the juice, it gives the salad a nice crunch)
1/2 tsp chili powder
1 tsp fresh grated ginger
1/2 tsp honey
2 Tb olive oil
salt and pepper
1 Tb minced Chives
1 Tb chopped basil
for the salad use pretty greens
salt and pepper

Simmer orange juice in a saucepan for about 12 minutes or until it reduces to 2 Tb.
Again with the seeds (it is a little tedious but kind of a good husband or child project...Jeffrey thought it was fun so I let him do it!)

Stir in the lime, chili powder, ginger, honey, chives and basil
While the orange juice is cooking... Remove your chicken from the marinate and saute in 1 Tb of oil. I wouldn't recommend cooking this much in your pan at one time, but I was hungry and it was late!
See it reduced to this much.
Let the juice cool for a few minutes before stirring into the dressing.
Stir the 2 Tb of olive oil into the juice.
Cook chicken until it browns on both sides and is done.
Toss salad with 1-2 Tb of the vinaigrette.
Plate chicken and salad, then spoon some of the remaining dressing over the chicken.


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