Thursday, 17 October 2013

Healthy Eats: Pomegranate Chicken Medley



I made up this dish, and so I made up the name, but it was delicious and so I'm going to share the recipe with you here. You'll find that this has a pretty tart flavour, and so you may opt to add some water or more honey, instead of the lemon juice I added.

This dish can be made in the oven or on a bbq. Be sure to preheat your heat source before you place the meat on there.

Step 1: Mix all of the following ingredients into a casserole dish:
  • 1 medium onion, diced 
  • 1/2 cup of parsely, chopped 
  • 1 yellow pepper, diced 
  • 1/2 of red bell pepper (or another spicier variety if you prefer), diced 
  • 1 tablespoon of Pomegranate Molasses (I bought it at the ethnic foods aisle) 
  • 1 tablespoon of honey 
  • Juice of 1/2 lemon 
  • 10 Chicken Thighs 
  • Salt and pepper to taste
Step 2: Once you've combined all of your ingredients, place your dish in the fridge for 20 minutes to an hour.


Step 3: You can either pop the dish into the oven and cook for 25 minutes on 450 degrees Fahrenheit, covered, or do what I did and give the hubby BBQ duty.

Step 4: If you're barbequing, bbq your chicken first, then place the remaining marinade in a saucepan and cook on medium for about 10 minutes to make a sauce. This will be great poured all over the chicken afterwards.

Step 5: Serve on it's own or paired with jasmine/Basmati rice.

I hope you like it. I didn't add any oil because I find chicken thighs fairly fatty themselves and I like the way pomegranate molasses absorbs into the meat better without any additional oil. If you must have it, I would add a touch of olive oil.

Bon App├ętit

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