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Categories:
chicken wild rice thyme black pepper kosher salt pomegranate juice pomegranate arils olive oil skinless
Viewed: 111 - Published at: 3 years agoIngredients
- 3 cups unsalted chicken stock (such as Swanson), divided
- 1 cup uncooked wild rice
- 1 tablespoon chopped fresh thyme leaves
- 1 1/4 teaspoons black pepper, divided
- 3/4 teaspoon kosher salt, divided
- 1 cup pomegranate juice
- 1/2 cup pomegranate arils
- 2 large turnips, peeled and cut into 1/4-inch slices
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
Method
- Preheat oven to 400°.
- Combine 2 cups stock, rice, and thyme in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 50 minutes. Drain. Stir in 1/2 teaspoon pepper and 1/4 teaspoon salt.
- Combine remaining 1 cup stock and juice in a small saucepan. Bring to a boil; reduce heat, and cook 20 minutes or until mixture is reduced to 1/3 cup. Remove from heat; stir in arils.
- Combine turnips, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon oil in a bowl; toss to coat. Arrange turnip mixture on a baking sheet. Bake at 400° for 20 minutes or until browned and tender, turning once.
- Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 4 minutes. Turn chicken, and place pan in oven. Bake at 400° for 8 minutes or until chicken is done.
- Spoon about 1/2 cup rice onto each of 4 plates. Top evenly with about 1/3 cup turnips and 1 chicken breast half. Drizzle each serving with about 4 teaspoons pomegranate sauce.
