Pomegranate-Orange Chicken is a flavorful and vibrant dish that pairs tender chicken with a sweet and tangy sauce made from pomegranate and orange juices. The combination of these fruit juices creates a rich, complex glaze that adds depth and excitement to the dish, making it a standout option for a special meal or a weeknight dinner.
Serving Suggestions
Serve Pomegranate-Orange Chicken with a side of rice, couscous, or quinoa to complement the fruity sauce. It also pairs well with roasted vegetables or a fresh green salad. For a more elaborate presentation, garnish with pomegranate seeds and fresh herbs before serving.
Pairing Ideas
This dish works well with a variety of sides. It complements grain-based dishes such as rice or couscous, providing a base to soak up the delicious sauce. It also pairs nicely with roasted or sautéed vegetables, adding a contrast of flavors and textures. For a lighter option, enjoy it with a crisp green salad or steamed greens.
Tips and Notes
- Chicken: Use boneless, skinless chicken breasts or thighs for best results. Ensure the chicken is cooked through and has a caramelized exterior for optimal flavor.
- Sauce: Reduce the pomegranate and orange juice to concentrate the flavors and thicken the sauce. Adjust the sweetness and acidity to taste.
- Cooking: Sear the chicken to develop a golden crust before adding the sauce. Simmer the chicken in the sauce to allow the flavors to meld and the sauce to thicken.
- Storage: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the chicken.
Enjoy the sweet and tangy flavors of Pomegranate-Orange Chicken as a delicious and memorable addition to your meal planning!
Pomegranate-Orange Chicken
Equipment
- Large skillet or frying pan
- Measuring cups and spoons
- Whisk
- Bowl
- Grater or zester
- Juicer
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup pomegranate juice
- 1/4 cup fresh orange juice about 1 large orange
- 1 tablespoon orange zest
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves plus extra for garnish
- Pomegranate seeds for garnish
- Fresh parsley chopped, for garnish
Instructions
- Prepare Chicken: Season the chicken breasts with salt and pepper on both sides.
- Cook Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5-7 minutes per side. Transfer the chicken to a plate and cover to keep warm.
- Make the Sauce: In the same skillet, reduce the heat to medium. Add the pomegranate juice, orange juice, orange zest, and cornstarch (dissolved in the chicken broth) to the pan, whisking to combine. Stir in the honey and thyme. Cook, stirring frequently, until the sauce thickens, about 5 minutes.
- Combine: Return the chicken to the skillet, spooning the sauce over the chicken to coat. Cook for an additional 2-3 minutes, ensuring the chicken is heated through and well coated with the sauce.
- Serve: Transfer the chicken to serving plates. Drizzle with any remaining sauce from the skillet. Garnish with pomegranate seeds, fresh thyme leaves, and chopped parsley.