Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Graham Elliot
Recipe by Cooking Light January 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
40 mins
total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Source

Primary Food & Drink, Greenwich, CT

Nutrition Facts

489 calories; fat 11.7g; saturated fat 2g; mono fat 6.3g; poly fat 1.7g; protein 45.1g; carbohydrates 50.6g; fiber 4.4g; cholesterol 109mg; iron 2.1mg; sodium 678mg; calcium 68mg.
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