- Prep time 10 minutes
- Total time 45 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F. In large cast-iron or nonstick ovenproof skillet, heat oil over high heat. Cook chicken, turning halfway through cooking time, until beginning to brown, about 8 minutes. Season with salt and pepper. Transfer to plate; tent with foil.
Pour pomegranate juice and vinegar into skillet; bring to boil, scraping up brown bits from bottom of skillet with wooden spoon. Reduce heat to medium-low; simmer, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes.
Return chicken to skillet; season with salt and pepper, mixing gently to coat chicken with sauce. Transfer skillet to oven; bake, basting chicken with sauce a few times during cooking time, until chicken reaches internal temperature of 165°F, about 15 minutes. Sprinkle with pomegranate arils, and parsley, if using; serve over cooked rice.
Nutritional facts PER SERVING about
- Iron 2 mg
- Fibre 0 g
- Sodium 250 mg
- Sugars 17 g
- Protein 36 g
- Calories 400
- Total fat 19 g
- Cholesterol 195 mg
- Saturated fat 4 g
- Total carbohydrate 18 g
