Pomegranate Chicken Skewers

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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The last time we went out to eat, we went to a Mediterranean restaurant with a unique pomegranate chicken listed on the menu. Needless to say, it piqued my interest, and it was actually really delicious. Of course, any good chef will never share their secrets or recipes, so it took a few times ordering this chicken and testing some at home before I came really close to developing the recipe.

This pomegranate chicken is marinated in a reduced pomegranate juice mixture that is blended together nicely using the Magic Bullet. The skewers are grilled on a grill pan. They taste best served over couscous and topped with shredded fresh mint leaves for impeccable flavor.

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Pomegranate Chicken Skewers

Ingredients

  • 2 chicken breast cutlets
  • 8 oz pomegranate juice
  • 1 Tbsp honey
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 tsp. salt
  • 1/4 cup chopped mint leaves

Instructions

  1. Bring the pomegranate juice to boil, then turn the heat to low and simmer uncovered for 30 minutes to thicken.
  2. Add the pomegranate juice, honey, cinnamon and nutmeg to a small Magic Bullet cup and blend using the cross blade.
  3. Slice the chicken breast cutlets into 1-inch pieces and place into a large bowl.
  4. Pour the pomegranate marinade over the chicken and toss well. Cover and chill in the refrigerator for at least 4 hours.
  5. Preheat a grill pan or indoor grill.
  6. Arrange the chicken pieces on bamboo skewers, sprinkle with salt, and cook for 4-5 minutes (or 3 minutes on each side if using grill pan).
  7. Sprinkle with salt and chopped mint.

Makes 4 skewers.

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