Sweet and tangy pomegranate juice gives the chicken a gorgeous garnet-hued glaze. Dress up the quinoa pilaf by adding a sprinkle of crumbled feta cheese for a pop of salty flavor.

Marianne Williams
This Story Originally Appeared On cookinglight.com

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Caitlin Bensel

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 thigh, 2/3 cup quinoa, and 2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; whisk in mustard and butter until smooth.

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  • Meanwhile, heat a grill pan over medium-high. Season chicken with 3/4 teaspoon salt and 3/4 teaspoon pepper. Brush 1 tablespoon oil on pan. Cook chicken until browned, about 6 minutes. Turn and cook until a thermometer inserted in thickest portion registers 165°F, about 6 minutes, turning if necessary to prevent burning. Remove from pan; cover to keep warm.

  • Place quinoa, pistachios, pomegranate arils, chopped mint, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; stir until combined. Divide quinoa mixture and chicken among 4 plates. Spoon 2 tablespoons pomegranate sauce over each serving; garnish with mint leaves.

Nutrition Facts

496 calories; fat 21g; saturated fat 5g; protein 30g; carbohydrates 48g; fiber 5g; sugars 14g; added sugar 3g; sodium 656mg; calcium 0 6% DV; potassium 0 13% DV.
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