Rating: 5 stars
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  • 5 star values: 1

Talk about a company-worthy meal without much effort or a hefty price tag. Serve this easy and elegant entrée over a bed of couscous and with a side of the Steamed Broccoli with Garlic and Red Onion.

Adam Hickman
This Story Originally Appeared On cookinglight.com

Gallery

Hector Manuel Sanchez; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 thighs, about 3 tbsp. sauce, and 1 tbsp. arils)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with curry powder, salt, and pepper. Heat oil in a large skillet over medium-high. Add chicken to skillet; cook 5 minutes on each side or until done. Transfer chicken to a serving platter. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Cook 1 to 2 minutes or until reduced to about 1 tablespoon. Remove pan from heat.

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  • Place 1/2 cup arils in a food processor; process until finely ground. Pour through a fine sieve over a bowl; discard solids. Add Greek yogurt and 1 tablespoon reserved pan drippings to pomegranate liquid; stir with a whisk to combine. Sprinkle chicken with mint and remaining 1/4 cup arils; serve with sauce.

Nutrition Facts

274 calories; fat 12g; saturated fat 3.3g; mono fat 5.2g; poly fat 2.1g; protein 9g; carbohydrates 9g; fiber 0g; cholesterol 160mg; iron 1mg; sodium 352mg; calcium 36mg; sugars 5g; added sugar 0g.
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