I made this chicken the other night, only my recipe was tripled to serve at least twelve. It was a test with both Thanksgiving and Christmas in mind. I found that the seeds in a pomegranate are called arils. The aril is simply the seed pod inside a pomegranate. It is truly one of nature’s most unique types of fruit. The clear, ruby-colored fruit surrounds a tiny, crisp seed, and the whole aril is edible and oh so good for you.
2 cups rice
4 skinless, boneless chicken thighs (about 1 pound), cut into quarters
Salt and pepper
¼ cup vegetable oil
1 large onion, halved and sliced
1 clove garlic, smashed
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
¼ cup sesame seeds
1 cup pomegranate juice
Seed one fresh pomegranate (see demo http://www.wikihow.com/Seed-a-Pomegranate)
2 tablespoons chopped flat-leaf parsley
In a medium saucepan, bring the rice and 2 1/4 cups water to a simmer. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 minutes. If you have a dedicated rice cooker so much the better.
Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes; transfer to a plate. Add the onion, garlic and walnuts to the skillet and cook, stirring often, until the onion is softened, about 5 minutes. Stir in the cinnamon, scraping up any browned bits. Return the chicken and any juices to the pan, add the pomegranate juice and simmer until the chicken is cooked through, 3 to 4 minutes; transfer the chicken to a warmer.
Cook the sauce, stirring occasionally, until thickened slightly, about 3 minutes; stir in the parsley.
Divide the rice among plates or bowls. Top with chicken and veggies and then sprinkle with sesame seeds and pomegranate arils.
Satisfy your family's appetite with dinners for less.
Makes: 4 servings
Preparation Time: 25 minutes
Cooking Time: 25 minutes
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