Photo: Randy Mayor; Styling: Lindsey Lower 
Hands-on Time
40 Mins
Total Time
1 Hour 15 Mins
Serves 4

Chicken with Turnips and Pomegranate Sauce is a comforting, winter dish. One taste, and you know exactly what season it is. The roasted chicken, earthy rice, and peppery turnips are classic comforts, but the Pomegranate Sauce makes the dish sing.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine 2 cups stock, rice, and thyme in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 50 minutes. Drain. Stir in 1/2 teaspoon pepper and 1/4 teaspoon salt.

Step 3

Combine remaining 1 cup stock and juice in a small saucepan. Bring to a boil; reduce heat, and cook 20 minutes or until mixture is reduced to 1/3 cup. Remove from heat; stir in arils.

Step 4

Combine turnips, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon oil in a bowl; toss to coat. Arrange turnip mixture on a baking sheet. Bake at 400° for 20 minutes or until browned and tender, turning once.

Step 5

Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 4 minutes. Turn chicken, and place pan in oven. Bake at 400° for 8 minutes or until chicken is done.

Step 6

Spoon about 1/2 cup rice onto each of 4 plates. Top evenly with about 1/3 cup turnips and 1 chicken breast half. Drizzle each serving with about 4 teaspoons pomegranate sauce.

Primary Food & Drink, Greenwich, CT

Ratings & Reviews

Hazel99's Review

March 27, 2014
My family has refused turnips in the past, but loved these. The pomegranate sauce was delish and got high scores also. I will double or triple the sauce in the future and freeze to decrease dishes, there are a lot but the meal was worth it.

KarynSpertzel's Review

January 21, 2014
I liked this a lot. Nice flavors that worked well together. The four pots/pans needed aren't ideal but washing dishes isn't that hard.

Snowsuger's Review

January 07, 2014