Chicken Pomegranite
This is very quick and easy, especially if you processed your pomegranate fruit ahead of time. We tend to buy a dozen of them, remove the seeds, and freeze so we have them all year long.
Ingredients
4 chicken thighs or breasts
1/2 cup chicken broth
1/2 cup pomegranate molasses
4 cloves of garlic
1 T Italian seasoning
1/4 t Crushed red pepper
Chopped fresh chives
1/2 cup pomegranate seeds
Olive Oil
Sprinkle B&Gerk on both sides of the chicken
Mix the Chicken Broth and Pomegranate molasses in a measuring cup
Pre-heat oven to 350
In a large skillet, add olive oil, 2 cloves of chopped garlic, 1/2 T Italian Seasoning, and red peppers. Brown garlic on Medium heat.
Cook chicken ~6-7 minutes per side, browning the chicken
Move the chicken to a oven safe dish, and place it in the oven. It will take about 10 minutes to make the sauce
The garlic and spices in the fry pan are most likely burnt by now, toss out the oil/spices.
Add new oil, garlic, 1/2 T Italian seasoning and red peppers. mix in 1/2 the sauce. Reduce the sauce on medium heat. Be careful. There is a short distance between reduced and burnt, and it sneaks up on you very quickly.
Remove the chicken from the oven, place them in the fry pan, flipping them over frequently to get the chicken coated. This may take 3 or 4 minutes. Add the rest of the sauce, wait an additional 3 or 4 minutes.
Move the chicken to a serving pan, or better yet, the one you had them in the oven. Pour the sauce over the chicken. Sprinkle pomegranate seeds and chives over the top
