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Pomegranate 02

A home-style Pomegranate 02 made with Chicken Broth, Balsamic Vinegar, Brown Sugar, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Score 1 fresh pomegranate and place in a bowl of water.

2. 2

   Break open the pomegranate underwater to free the arils.

3. 3

   The arils will sink and the membrane will float to the top.

4. 4

   Sieve and put the arils in a separate bowl.

5. 5

   Reserve 1/3 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

6. 6

   Prepare fresh pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer.

7. 7

   Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

8. 8

   Place oil in a large skillet; brown chicken pieces in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently.

9. 9

   Remove chicken pieces.

10. 10

    Keep carrots and onions warm.

11. 11

    Place broth in a pan and add chicken pieces; cover and simmer for 15-20 minutes, or until cooked.

12. 12

    Reserve 1/3 cup of chicken cooking liquid.

13. 13

    Transfer chicken and vegetables to platter; cover and keep warm.

14. 14

    Put reserved 1/3 cup of chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch, brown sugar and seasonings.

15. 15

    Bring to a boil; reduce heat. Simmer 2 minutes. Drizzle some of the sauce over chicken and vegetables; garnish with reserved arils.

16. 16

    Serve with pasta if desired, and pass remaining sauce.