Chicken with pomegranate

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I bought pomegranates just to take some photos of them. The photos have been taken and they are now waiting for a future project. But when that was done I had to find some other use for the fruits other than modeling for my pictures. Pomegranate seeds are well suited for all kinds of salads, but how about proper meals?

I had also bought some chicken breast cutlets for dinner and  a quick search online gave me several recipes for chicken with pomegranate to choose from. The recipe below is one of them, but with a slight alteration (original recipe: Keittokomerossa, May 2008).

The cutlets turned violet in the marinade and I was a bit worried how this strange color would affect the taste experience. Well, my worries proved to be completely unnecessary as the final result was really delicious and after all the colour looked quite nice.

I rather use chicken cutlets than chicken breasts because of the better taste. I always roll them for baking, which keeps them more juicy.

PORTION: 2 persons
TIME TO MAKE: Marinating 5-10 hours, baking 15 minutes

INGREDIENTS:

  • 2-4 chicken cutlets

Marinade:

  • 1 pomegranate for juice
  • 1 tablespoon of honey
  • ½ lime
  • 4 garlic cloves
  • ½ teaspoons of salt
  • cayenne pepper (just a little)
  • 2 teaspoons of fresh finely chopped mint
  • 1 teaspoon of fresh finely chopped thyme

 

Roll the fruit first to loosen the seeds. Then score around the middle and tear it open into halves. Hold each half over a bowl, seeds facing down and tap the skin with a spoon, squeezing a little to release the seeds.

Place the pomegranate seed in a blender or use a hand blender to break the seeds apart and release the juice. You can use this whole fruit pulp as a marinade. Or you can sieve it to get only the juice.

Mix all the ingredients well with the juice in a bowl (garlic cloves minced, mint and thyme finely chopped) and then put the cutlets into the marinade. Let it season for at least five hours, more if possible.

Heat up a frying pan, add some oil and bake the cutlets on both sides. Add some marinade (just as much as you want to use) and simmer for about 10-15 minutes. Serve with rice or couscous. Decorate with pomegranate seeds.

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