This is another Christmasish (not a word but who cares) recipe that really only fits in here ’cause of the seasonal colour of the pomegranate sauce and marinade. This all came about really because I had some chicken and a bottle of Pom in my fridge, which has pretty much been there for while (the Pom juice, that is). Sometimes the best recipes are inspired by what you have on hand so I figured I’d give it a go see what happens. Chicken is one of those meats that marinates well but that doesn’t mean everything will taste good so it was a gamble that, in my book, paid off. Besides the great taste, pomegranates are loaded with antioxidants, which might come in handy after all the holiday tipples!
4 x 6 oz organic chicken breasts
1/2 cup chicken broth
24 oz of Pom juice
1 cup Agave
1 tbsp chili flakes
1 tbsp salt
Mix the marinade together in mixing bowl big enough to hold the submerged chicken. Once combined add in the chicken. Cover and refrigerate and let marinate from between 5 hours to over-night.
Remove chicken from fridge about an 1 hour before cooking to let return to room temperature.
Preheat oven to 400°F.
Preheat large saute pan for 1 minute on medium heat. Add 2 tbsp olive oil. Lay each filet skin side down, if using with skin on, and sear for 2-3 minutes until golden then flip over.
NOTE: Because of the Agave the chicken will caramelize & brown pretty quickly so keep an eye on it.
Once browned on both sides place on a foiled oven tray along with broth and roast 8-10 minutes approx or to internal temperature 160°F.
Throw some greens on there and you’ve got yourself Christmas on a plate!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.