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Pomegranate-glazed Chicken
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Cuisine: Main Dish
In the Kitchen With ... Lisa Braun, Atlanta
Nominated by friend Andrea Shelton: "I openly envy Lisa Braun's culinary talents ... This busy mom manages to prepare delicious meals for her three young boys, two of whom have a multitude of food allergies, including nuts, beef, wheat, soy, seafood, dairy, eggs and more! It's incredible what this domestic diva can do with corn flour. "
Lisa Braun's cooking philosophy: "There are so many people today who have some type of dietary restriction. Whether you have food allergies, diabetes, celiac or just want to lose a few pounds, you can feed your family and friends delicious meals without spending the entire day in the kitchen. It does take some planning, but beyond that I rarely spend more than 20 minutes of hands-on time per meal and oftentimes it is much less than that. In exchange for those 20 minutes, I am able to serve my family a delicious meal that is nutritious and, most importantly, safe for everyone."
In this dish, a savory glaze with just a hint of sweet turns weeknight baked chicken into a special treat.
Hands on time: 25 minutes Total time: 1 hour Serves: 6
Ingredients:
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2 cups pomegranate juice
1 cup orange juice
1 teaspoon dried rosemary
3 garlic cloves, smashed
Coarse salt and ground pepper
2 teaspoons red wine vinegar
4 (12- to 14-ounce each) bone-in chicken breast halves
Instructions:
Preheat oven to 425 degrees and place the rack in the top third of the oven. Line a rimmed baking sheet with aluminum foil; set aside.
In a large skillet, combine the pomegranate juice, orange juice, rosemary, garlic and a pinch each of salt and pepper. Boil over high heat until reduced to about 1/2 cup (see note), about 15 minutes, stirring and scraping down the sides of the skillet with a wooden spoon or heat-proof spatula. Strain through a fine-mesh sieve into a liquid measuring cup; stir in the vinegar. Reserve 1/4 cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, skin side up, on the baking sheet. Bake for 15 minutes, then brush the chicken with the 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 the reserved glaze. Serve.
In a large skillet, combine the pomegranate juice, orange juice, rosemary, garlic and a pinch each of salt and pepper. Boil over high heat until reduced to about 1/2 cup (see note), about 15 minutes, stirring and scraping down the sides of the skillet with a wooden spoon or heat-proof spatula. Strain through a fine-mesh sieve into a liquid measuring cup; stir in the vinegar. Reserve 1/4 cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, skin side up, on the baking sheet. Bake for 15 minutes, then brush the chicken with the 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 the reserved glaze. Serve.
Notes:
Note: Once the pomegranate mixture is thick enough to coat the back of a spoon, cool it for a moment, then run your finger through it to make a line. The glaze is ready when the line does not fill in.
Nutrition:
Per serving: 380 calories (percent of calories from fat, 41), 39 grams protein, 17 grams carbohydrates, trace fiber, 17 grams fat (5 grams saturated), 116 milligrams cholesterol, 125 milligrams sodium.
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