Best Pomegranate Glazed Chicken Breast With Basmati Pilaf Recipes

POMEGRANATE GLAZED CHICKEN

Steps:

• GLAZE: Combine first 6 ingredients. Reserve.
• Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
• CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
• Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
• Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
• Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.

POMEGRANATE-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
• Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
• Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

CAPRESE CHICKEN WITH POMEGRANATE GLAZE

Steps:

• Bring pomegranate juice to a simmer in a small pot over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, 30 to 40 minutes. Set aside to cool.
• Meanwhile, preheat oven to 300 degrees F.
• Sprinkle chicken breasts liberally with kosher salt and pepper on both sides. Add oil to a medium ovenproof skillet and heat over medium-high heat. Place the chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes. Flip and cook for another 2 minutes. Transfer skillet to the oven and roast until the internal temperature reaches 165 degrees F, 10 to 12 minutes. Let rest for 5 minutes.
• Slice the cooked chicken breast 1/4-inch-thick. Layer tomatoes, chicken and mozzarella in an elegant row on a long platter. Drizzle with pomegranate reduction, sprinkle with crushed pistachios, scatter basil leaves around and sprinkle with some smoked sea salt.

POMEGRANATE-GLAZED CHICKEN BREAST WITH BASMATI PILAF

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.