Active Time: 20 MinsTotal Time20 Mins
Yield: Serves 4 (serving size: 1 thigh, 2/3 cup quinoa, and 2 tbsp. sauce)
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.
Ingredients
- 1 cup refrigerated pomegranate juice
- 1 tablespoon light brown sugar
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon grainy mustard
- 1 tablespoon unsalted butter
- 4(4-oz.) boneless, skinless chicken thighs
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 3 cups cooked quinoa
- 1/4 cup unsalted roasted pistachios
- 1/4 cup pomegranate arils
- 1 tablespoon chopped fresh mint
- Fresh mint leaves
Nutritional Information
- Calories 496
- Fat 21g
- Satfat 5g
- Unsatfat 14g
- Protein 30g
- Carbohydrate 48g
- Fiber 5g
- Sugars 14g
- Added sugars 3g
- Sodium 656mg
- Calcium 6% DV
- Potassium 13% DV
- Calories 496
- Fat 21g
- Satfat 5g
- Unsatfat 14g
- Protein 30g
- Carbohydrate 48g
- Fiber 5g
- Sugars 14g
- Added sugars 3g
- Sodium 656mg
- Calcium 6% DV
- Potassium 13% DV
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
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