As you may already know, I love experimenting with new flavors. And that's exactly what happened when I made this Pomegranate Chicken. I hadn't really tried it in a savory dish before. But the contrast of sweet and savory is one of my favorite flavor profiles.
I have to admit, when I was getting the seeds out of the pomegranate, the juices that come out made my counter look like a crime scene lol. It can be a little messy but it's worth it. The second time I de-seeded the pomegranate, I tried something different that I saw online that worked much better.
Roll the fruit around a little to loosen the seeds. Score the middle, just piercing the skin (don't cut the seeds) and use your hands to tear open. Take one half and turn it flesh down over a bowl. With a wooden spoon or spatula, hit the back of the fruit and the seeds will pour out. That's it!Related: Weight Loss Quick Start Guide
Another technique I used in this recipe is called deglazing a pan. I do this a lot with my recipes so I can make sauces without too much fat. Essentially what it does is use the little bits of flavor left over in a pan from cooking meat to create a sauce. It really makes for a great-tasting sauce. Here's a video I found that shows you how to do it:
I hope you enjoy this Pomegranate Chicken!
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