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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