April 13, 2009
Chicken, salad & couscous done right!
Last week I received a case of 100% pomegranate juice from Pom Wonderful. On the way to pick up Aswin from the airport and back, I decided my menu with what I had at home to avoid a trip to the store: pomegranate juice marinated chicken, mango and avacado salad, and Israeli couscous & red quinoa mix.
I marinated the chicken with 1 1/2 cup pomegranate juice, fresh ginger, red chilli powder, salt, coriander powder, & black pepper. The chicken was caramelized on stove top and finished in the oven. While the chicken was cooking, I reduced the leftover marinade with some white wine, and used it as a glaze for the chicken. It was tart, smoky, spicy and fantastic!
We had our delicious dinner and topped it with some dark chocolate and a movie. :)
Here is how I made the pomegranate juice marinated chicken:
3 chicken thighs
1 1/2 cup pomegranate juice
2/3 tspoon red chilli powder
2/3 tspoon coriander powder
1 1/2 tspoon fresh ginger - ground
1/2 tspoon turmeric powder
1/2 tspoon fresh ground pepper
salt to taste
1 small onion - chopped
fresh cilantro - chopped for garnish
1 tbspoon oil
2-3 tbspoon white wine
Marinate the chicken with the juice and the spices and set it aside for 1 - 2 hours.
Then, heat oil in a nonstick pan and saute the onions for 2-3 minutes. Add the marinated chicken in the pan and let it cook on each side for 1-2 minutes. In the meantime, heat the oven to 380 deg F and bake the chicken 6-7 minutes on each side or till it is completely cooked.
Add the rest of the marinade along with 2-3 tablespoon white wine in the pan and let it simmer on low heat to a thick sauce.
Once the chicken is done, pour the sauce over it, garnish with fresh cilantro and serve.