Pomegranate Chicken with Roasted Potatoes, Beets and Broccoli

     A long long time ago, when my wife and I were first dating we bought a pomegranate.  I had had them before and we briefly discussed them at culinary school but I had never really cooked with one.  So we went home and I made Pomegranate Chicken and served with with sautéed potatoes and sweet potatoes.  It was really good and I have made it a few times over the years.  

    According to some stories, the pomegranate was the forbidden fruit in the Garden of Eden.  I can't imagine plucking one off a tree and taking a bite out of it, let alone convincing someone else to try it as well, but what do I know.  It is also the flavor for grenadine, I always thought grenadine was cherry syrup growing up but that is another story.  For the pomegranate molasses below is easy to make, but you can buy some at most grocery stores that have an ethnic section.  Honestly, I like the homemade version better as some store bought brands can be a little bitter.

No, Get in the Kitchen and Cook Something!

Pomegranate Molasses

    1 c Pomegranate Seeds

    1/4 c Water

    2 T Honey

    1/4 t Salt

1. Combine all in a sauce pan and bring to a boil
2. Using an immersion blender, puree the seeds to release all the juice
3. Alternatively you can put the mixture in a blender to puree
4. Strain out the solids and return to the heat
5. reduce to a syrupy consistency.
6. Set aside, can keep in the refrigerator for up to two weeks.

Pomegranate Chicken

    2 T Olive Oil

    1 Clove Garlic, sliced Thin

    1 c Onion, Sliced

    4 Boneless Skinless Chicken Breasts

    1/4 c Pomegranate Molasses

    2 Sprigs Thyme

    6 Sage Leaves, chopped

    2 c Chicken Broth

    Salt and Pepper TT

    1/2 c Pomegranate Seeds

1.  Heat olive oil in a large skillet
2. Sauté Garlic about 1 minute
3. Add Onion and cook until they just start to brown
4. Add chicken breasts and cook 3 minutes per side, to just start cooking them
5. Add pomegranate molasses, thyme, sage and chicken broth and bring to a simmer
6. Reduce liquid by half, flipping the chicken breasts to cook through and coat with the sauce.
7. Season to taste with salt and pepper and garnish with pomegranate seeds.

Roasted Potatoes

    3 Large Russet Potatoes

    2 T Olive Oil

    Salt and Pepper TT

1. Put the potatoes in the microwave for 5 minutes to par cook them.
2. Pre-heat oven to 425͒
3. Remove from microwave and cool until you can handle them
4. Cut potatoes into large pieces and toss with oil, salt and pepper
5. Roast 20 minutes, stir and roast another 10 - 15 minutes until golden

Beets and Broccoli

    2 Broccoli Crowns, quartered

    4 Beets, peeled

    1 t Salt

1. Place beets in a pan and cover with water
2. Bring to a boil and reduce to a simmer
3. Cook until they are soft and can be easily pierced with a knife.
4. Add broccoli and cover for 5 minutes
5. Drain, slice beets and serve