Pomegranate Chicken

Recently I added the foodie blogroll widget and have gotten a bit of traffic, which makes me quite the happy panda. I currently have 4 followers, well, more like 3 because my friend Maria decided to start a food blog but has yet to post. In her words, “she doesn’t do blogs”. Personally, i love it. I’m planning on having a giveaway for Halloween. Nothing too spectacular since i don’t have the funds to give out fabulous gifts like most bloggers. I was thinking of giving away some cookie cutters since my new obsession (which i have yet to venture in) is cookie cutters and learning to decorate them. What do you think?

Moving on to the food before i get sidetracked. I know most people out their do not like Rachael Ray and thats perfectly fine, but i do. I’m not in love with her or anything, i just happen to buy her magazines, unless you have a better suggestion. I was flipping through her October 2009 issue with my husband peeking over my shoulder when i came across a recipe called Pomegranate Chicken with Walnuts. The picture looks so good, mine, well not so much. I of course omitted the walnuts, defrosted chicken breasts instead of chicken thighs and used regular POM juice. Overall, this dish was a-okay. My husband said “It has an interesting taste” which you know when they say interesting, they really mean i don’t like it haha Personally, it wasn’t that bad. It was a little sweet for a savory dish and the parsley probably killed it for us… completely overpowered the whole dish.
My changes are in the parentheses :)

Pomegranate Chicken with Walnuts
Recipe from October 2009 Rachael Ray Magazine

2 cups rice (1 cup rice)
5 skinless, boneless chicken thighs (1 huge piece of chicken breast, cut into quarters)
Salt & Pepper
1/4 cup vegetable oil (i used canola)
1 large onion, halved and sliced
1 clove garlic, smashed
3/4 cup walnuts, coarsely chopped (i of course omitted it)
1 tsp ground cinnamon
1 1/2 cups cranberry-pomegranate juice (i used regular pom juice)
2 TBsp chopped flat-leaf parsley

In a medium saucepan, bring the rice and 2 1/4 cups water to a simmer. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 minutes.

Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes; transfer to a plate. Add the onion, garlic and walnuts to the skillet and cook, stirring often, until the onion is softened, about 5 minutes. Stir in the cinnamon, scraping up the browned bits. Return the chicken and any juices to the pan, add the cranberry-pom juice and simmer until the chicken is cooked through, 3-4 mins; transfer the chicken to a serving plate.

Cook the sauce, stirring occasionally, until thickened slightly, about 3 minutes; stir in the parsley and pour over the chicken. Serve on top of the rice.

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