Pomegranate Chicken
This Pomegranate Chicken is sweet, sticky, tangy and loaded with so much flavour. Plus, it couldn't be easier to make
Servings: 4
Cost: £2.50 / $3
Equipment
- Large Frying Pan & Wooden Spoon
- Medium Sized Mixing Bowl & Tongs
- Sharp Knife & Chopping Board
- Whisk
Ingredients
Chicken
- 1lb / 500g Boneless Skinless Chicken Thigh, diced into large bite sized pieces (see notes)
- 1/3 cup / 50g Plain Flour
- 1 tsp Salt
- 1/2 tsp EACH: Paprika, Cinnamon, Garlic Powder, Black Pepper
- 1 tbsp EACH: Butter, Olive Oil
Pomegranate Sauce
- 1 cup / 240ml Pomegranate Juice (see notes)
- 1/3 cup / 90g Honey
- 1/3 cup Pomegranate Seeds (Arils)
- 1 tbsp Tomato Paste (Tomato Puree in UK)
- 2 tsp Balsamic Vinegar
- 2 tsp Cornstarch/Cornflour
- 1/2 tsp finely diced Ginger
- 1 large Shallot, very finely diced
- 1 clove of Garlic, finely diced
- Fresh Parsley, to serve
Instructions
- Prep Chicken: In a medium sized mixing bowl combine flour, paprika, cinnamon, garlic powder, salt and black pepper. Add in diced chicken and mix to fully coat.
- Cook Chicken: Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Once the butter has melted, stir it to combine with the oil then add in and space out the chicken. Leave to fry until crispy and deep golden on one side, then flip the pieces and cook the other side until crisp/lightly charred, with the centre piping hot. Remove from pan and turn heat down to medium.
- Sauce: Melt in 1/2 tbsp butter then add in shallots, garlic and ginger. Fry until soft and just beginning to brown, then stir in tomato paste and fry for another 1-2mins. Pour in pomegranate juice, balsamic vinegar and honey. Stir to combine and bring to a gentle simmer.
- Thicken: In a small pot to one side combine 2 tsp cornstarch with 2 tsp cold water. Pour into the sauce and immediately whisk to combine. Keep on a gentle simmer for 5 or so mins, stirring somewhat frequently until the sauce begins to thicken. Check for seasoning and adjust accordingly.
- Serve: Stir in chicken and pomegranate seeds, then stir to fully coat. Serve with finely diced fresh parsley and enjoy!
Video
Notes
a) Chicken - You can sub breast if that's what you fancy, it's just not quite as juicy/tender. You could even use whole chicken thighs with the skin on & bone in. Still coat in flour and fry skin-side-down first, then flip and lower the heat slightly to cook until piping hot through the centre. I just personally like this recipe with smaller chunks.
b) Pomegranate Juice - You'll want to use a 100% pomegranate juice. Don't use low sugar alternatives. Try and also grab a good quality brand. I recommend Pom Wonderful 100 Pomegranate Juice.
c) Serving - I usually serve with couscous, but rice would work just as well! I do recommend the parsley, not just as a fancy garnish, but it does round off the flavour of the dish nicely. Plus it's nice for a pop of colour!
d) Calories - whole recipe divided by 4 with no sides:
Nutrition
Calories: 376kcal | Carbohydrates: 45.27g | Protein: 24.21g | Fat: 11.41g | Saturated Fat: 3.623g | Polyunsaturated Fat: 1.626g | Monounsaturated Fat: 4.972g | Trans Fat: 0.141g | Cholesterol: 114mg | Sodium: 724mg | Potassium: 534mg | Fiber: 1.3g | Sugar: 33.95g | Vitamin A: 257IU | Vitamin C: 4.3mg | Calcium: 27mg | Iron: 1.92mg