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.
8 (3-oz.) skinless, boneless chicken thighs
1 teaspoon Madras curry powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons olive oil
1/3 cup water
3/4 cup pomegranate arils, divided
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons torn mint leaves
Est. added sugars 0g
How to Make It
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.
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.
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The mint and pomegranate are a great combo and very refreshing. I used bone-in, skin-on chicken legs separated into drums and thighs and just seared and then finished in a 375 degree oven and continued on with the recipe. This was a great, quick weeknight meal that would also be special enough for company.
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