Method

Season the chicken generously with salt, pepper and cumin.

Heat olive oil in a skillet and brown the chicken on all sides.

Discard half the fat from the pan and add onions and garlic to the remaining juices. Cook at medium to low heat until onions turn translucent. Add the pomegranate juice, allow it to heat for just a minute, and add chicken back to the pan and cover. Cook at a medium heat for around 10 minutes or until juices run clear.

Remove chicken from pan and cover with foil to keep warm. Bring juice to a boil and cook down until it is a thick sauce. Spoon onions and sauce over chicken and serve.

To turn this into a pasta dish: 

Cook pasta according to package directions.  While it is boiling, tear meat off of the chicken and put back into the pan of onions and sauce. Add preserved lemon and olives. Cook at a medium heat for 3-5 minutes, just enough for ingredients to marry.

Add to pasta when cooked and drained, and serve with parmesan cheese.

Serves: 4

Contributor: Marisa Viola

poultry recipes        pomegranate recipes       pasta recipes