POMEGRANATE GLAZED CHICKEN THIGHS WITH BARLEY RISOTTO

POMEGRANATE GLAZED CHICKEN THIGHS WITH BARLEY RISOTTO image

Yield Servings

Number Of Ingredients 23

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Chicken Thighs
8 boneless, skinless chicken thighs
1 tablespoon olive oil
1/2 cup pomegranate juice
1/4 cup honey
2 teaspoons balsamic vinegar
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon pepper
Barley risotto (Recipe follows)
1 pomegranate (garnish)
Barley Risotto
3 1/2 cups water
1 1/2 cups vegetable stock
1 tablespoon olive oil
1 cup chopped onion
1 clove garlic, minced
1 cup pearl barley
1/2 cup white wine
2 tablespoons heavy cream
1 tablespoon butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Steps:

Chicken Thighs Heat an oven ready skillet to medium high heat. Add oil and sauté until chicken until browned, about 3-4 minutes per side. Mix together juice, honey, vinegar, ginger, salt and pepper in a small saucepan. Reduce sauce, about 8-10 minutes. Pour sauce over chicken, turning to coat. Bake 350 degrees for 10 minutes (internal temperature 165° F). Place risotto on serving platter topped with chicken and garnished with pomegranate seeds. Risotto Bring the water and vegetable stock to a low boil in a saucepan and remove from heat. Heat olive oil in a large saucepan over medium-high heat and cook onions and garlic until the onion is tender about 2 minutes. Stir in the barley and cook 1 minute until lightly toasted. Add wine and cook until absorbed. Stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid. Repeat this process until all broth has been used. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the cream, butter and Parmesan cheese and mix until butter melts. Season with salt and pepper to taste.