Best 7 Pomegranate Glazed Chicken Breast With Basmati Pilaf Recipes

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Tired of the same old chicken and rice routine? Look no further than this tantalizing recipe for pomegranate glazed chicken breast with basmati pilaf. This dish combines the vibrant flavors of pomegranate molasses, aromatic spices, and tender basmati rice to create a culinary experience that will tantalize your taste buds. With its beautiful presentation and mouthwatering flavors, this dish is perfect for a special occasion or a weeknight dinner party. Let's embark on a culinary journey as we delve into the secrets of this exquisite dish.

Check out the recipes below so you can choose the best recipe for yourself!

POMEGRANATE-GLAZED CHICKEN



Pomegranate-Glazed Chicken image

Sweet and tangy pomegranate juice gives the chicken a gorgeous garnet-hued glaze. Dress up the quinoa pilaf by adding a sprinkle of crumbled feta cheese for a pop of salty flavor.

Provided by Marianne Williams

Time 20m

Yield Serves 4 (serving size: 1 thigh, 2/3 cup quinoa, and 2 tbsp. sauce)

Number Of Ingredients 15

1 cup refrigerated pomegranate juice
1 tablespoon light brown sugar
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon grainy mustard
1 tablespoon unsalted butter
4 (4-oz.) boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil, divided
3 cups cooked quinoa
1/4 cup unsalted roasted pistachios
1/4 cup pomegranate arils
1 tablespoon chopped fresh mint
Fresh mint leaves

Steps:

  • Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; whisk in mustard and butter until smooth.
  • Meanwhile, heat a grill pan over medium-high. Season chicken with 3/4 teaspoon salt and 3/4 teaspoon pepper. Brush 1 tablespoon oil on pan. Cook chicken until browned, about 6 minutes. Turn and cook until a thermometer inserted in thickest portion registers 165°F, about 6 minutes, turning if necessary to prevent burning. Remove from pan; cover to keep warm.
  • Place quinoa, pistachios, pomegranate arils, chopped mint, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; stir until combined. Divide quinoa mixture and chicken among 4 plates. Spoon 2 tablespoons pomegranate sauce over each serving; garnish with mint leaves.

Nutrition Facts : Calories 496, Carbohydrate 48 g, Fat 21 g, Fiber 5 g, Protein 30 g, SaturatedFat 5 g, Sodium 656 mg, Sugar 14 g, UnsaturatedFat 14 g

POMEGRANATE-GLAZED CHICKEN BREAST WITH BASMATI PILAF



Pomegranate-Glazed Chicken Breast with Basmati Pilaf image

Chicken and rice never looked so dazzling. Pomegranate seeds, tossed with basmati rice, are exceptionally high in antioxidants; juice adds sweet tartness to the chicken's glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

1 cup brown basmati rice, rinsed
2 cups low-sodium store-bought chicken stock
1 bay leaf
Freshly ground pepper
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
3 pomegranates
1 tablespoon plus 2 teaspoons extra-virgin olive oil
3/4 teaspoon coarse salt
2 bone-in, skinless chicken breast halves (about 13 ounces each)
1 cup finely chopped onion
1/4 teaspoon ground cumin
1/4 cup coarsely chopped walnuts (about 1/2 ounce)
1 large scallion, white and pale-green parts only, thinly sliced (about 1/4 cup)
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish

Steps:

  • Combine rice, stock, and bay leaf in a medium, heavy saucepan; season with 1/8 teaspoon pepper. Bring to a boil. Cover; reduce heat, and simmer until rice is tender, about 45 minutes. Drain rice; discard bay leaf. Let cool completely.
  • Preheat oven to 450 degrees. Put garlic and lemon juice into a small heatproof bowl; set aside. Cut pomegranates in half. Remove seeds from two halves; set aside 3/4 cup seeds (reserve any remaining seeds for another use). Extract juice from remaining four halves with a citrus juicer or reamer. Strain into a small saucepan. (You should have about 1 cup juice.)
  • Cook pomegranate juice over medium heat until syrupy and reduced to 1/4 cup, about 10 minutes. Stir into lemon juice and garlic; let glaze cool completely.
  • Brush 2 teaspoons oil over bottom of a 13-by-9-inch baking dish. Season both sides of chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put chicken, bone side down, into prepared dish; brush all over with glaze. Roast, brushing with glaze every 8 to 10 minutes and adding 1/4 cup water each time, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 30 to 35 minutes.
  • Brush chicken with pan glaze. Tent dish with foil; let chicken rest 10 minutes.
  • Heat remaining tablespoon oil in a large nonstick skillet. Add onion, and cook, stirring occasionally, until tender and translucent, about 6 minutes. Stir in cumin, and cook 1 minute. Add rice; cook, stirring occasionally, until heated through, about 5 minutes. Stir in nuts, scallion, cilantro, pomegranate seeds, and remaining 1/4 teaspoon salt. Remove from heat. Divide rice mixture among 4 plates. Remove chicken from bone, and cut on the diagonal into 1/2-inch-thick slices. Arrange over rice, dividing evenly. Garnish with cilantro sprigs.

Nutrition Facts : Calories 484 g, Cholesterol 86 g, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, Sodium 630 g

POMEGRANATE GLAZED CHICKEN WITH HERB PILAF



Pomegranate glazed chicken with herb pilaf image

Spice up the midweek menu with a feast of Middle Eastern flavours. Serve the chicken with a salad of baby spinach leaves, orange segments and toasted almonds with pomegranate seeds scattered through. Add a citrusy dressing to finish.

Provided by Neil Perry

Categories     Main-course

Time 1h30m

Yield SERVES 4

Number Of Ingredients 15

2 x 600g double breast of chicken on the frame, skin on
100ml fresh chicken stock
2 sprigs oregano, leaves picked, finely chopped
1 tsp sea salt
3 tbsp pomegranate molasses
1 tbsp extra virgin olive oil
2 tbsp fresh chicken stock
1/2 tsp sumac freshly ground white pepper, to taste
1 tbsp unsalted butter
1 tbsp olive oil
1 small brown onion, peeled, finely diced
3 cloves garlic, peeled, finely chopped
250g long grain rice
400ml chicken stock sea salt and freshly ground black pepper
1/4 cup flat-leaf parsley, chopped

Steps:

  • Preheat oven to 200°C. For the glaze, combine ingredients in a bowl and whisk. Place chicken frames on deep baking trays, breast side up, with stock in bottom of tray. Brush chicken with glaze and place in the oven for 8-10 minutes. Remove from oven and brush with more of the glaze. Repeat this process a few more times until the skin is golden and chicken is cooked through - about 30-40 minutes in total. Allow to rest before removing breast from frames, retaining wing bones on breast and discarding frames and wing tips. Meanwhile, for the pilaf, heat the butter and oil in a large saucepan. Sauté onion and garlic over a low-medium heat for about 4 minutes or until soft. Add rice, toss to coat and sauté for 1 minute. Add chicken stock, salt and pepper, bring to a simmer, reduce heat to very low, cover and cook 15-18 minutes, or until rice is cooked. Stir through parsley. Arrange chicken on a platter with pilaf, and serve with spinach leaf salad.

POMEGRANATE GLAZED CHICKEN



Pomegranate Glazed Chicken image

Once you have discovered the joy of cooking with the flavor of pomegranate, you will be just delighted!! If you are anything like I was, I tried it with just about everything!! I just love pomegranates, I even keep a good supply on hand in my freezer, so I always have them when I want them. This recipe is so delicious, another way to serve chicken, and served with rice, is just an absolutely delicious meal!!

Provided by Chef mariajane

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup pomegranate juice
1/4 cup lemon juice
1/4 cup crisco canola oil
2 garlic cloves, minced
1 tablespoon honey
1 teaspoon salt
2 tablespoons pomegranate juice
1 tablespoon cornstarch
1/4 cup crisco canola oil
4 boneless skinless chicken breasts, pounded to an even thickness
2 cups baby carrots, quartered lengthwise
1 small onion, sliced
1/2 cup pomegranate seeds

Steps:

  • GLAZE: Combine first 6 ingredients. Reserve.
  • Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
  • CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
  • Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
  • Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
  • Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.

Nutrition Facts : Calories 489.9, Fat 30.9, SaturatedFat 2.8, Cholesterol 75.5, Sodium 776.6, Carbohydrate 27.9, Fiber 3.2, Sugar 20.3, Protein 26.3

POMEGRANATE-GLAZED CHICKEN



Pomegranate-Glazed Chicken image

More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 7

2 cups pomegranate juice
1 cup orange juice
1 teaspoon dried rosemary
3 garlic cloves, smashed
Coarse salt and ground pepper
2 teaspoons red-wine vinegar
4 bone-in chicken breast halves (12 to 14 ounces each)

Steps:

  • Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
  • Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
  • Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

CHICKEN & POMEGRANATE BULGUR PILAF



Chicken & pomegranate bulgur pilaf image

Spice up your chicken with a ras-al-hanout or Moroccan tagine spice mix then serve with good-for-you grains and light, fresh flavours

Provided by Cassie Best

Categories     Main course

Time 45m

Number Of Ingredients 7

a little oil
8 chicken thigh fillets, skin and bones removed, each cut into 2-3 pieces
2 tbsp ras-el-hanout or Moroccan tagine spice mix
500ml hot chicken stock
350g bulgur wheat
2 x 100g tubs pomegranate seeds
bunch mint , chopped, plus a few leaves to serve

Steps:

  • Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.
  • Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.
  • Remove the lid, increase the heat to a medium simmer and add the bulgur wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.
  • When all the liquid has been absorbed and the bulgur wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.

Nutrition Facts : Calories 488 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

CRISPY ZA'ATAR CHICKEN PILAF WITH POMEGRANATE



Crispy za'atar chicken pilaf with pomegranate image

Nestle crispy za'atar chicken pieces amongst pistachio pilaf rice for an irresistible supper. It's a riot of colour, texture and flavour

Provided by Esther Clark

Categories     Dinner

Time 1h35m

Number Of Ingredients 14

8 skin-on chicken thighs
3 tbsp olive oil
2 garlic cloves, crushed
1 lemon, juiced
3 tbsp za'atar
70g pomegranate seeds
½ small bunch of parsley, finely chopped
1 tbsp olive oil
50g butter
2 large onions, sliced
220g basmati rice
350ml hot chicken stock
70g pistachios, chopped
1 tsp chilli flakes

Steps:

  • Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.
  • Heat the oven to 180C/160C fan/gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za'atar, then roast for 10 mins.
  • For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.
  • Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.

Nutrition Facts : Calories 743 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 2.1 milligram of sodium

Tips:

  • Use ripe pomegranates: The riper the pomegranates, the sweeter and more flavorful the glaze will be.
  • Reduce the glaze: Simmer the glaze over medium heat until it thickens and reduces by about half. This will help the glaze to adhere to the chicken better.
  • Marinate the chicken: Marinating the chicken in the pomegranate glaze before cooking helps to infuse it with flavor.
  • Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
  • Serve the chicken with basmati pilaf: Basmati pilaf is a flavorful and aromatic rice dish that pairs perfectly with the pomegranate-glazed chicken.

Conclusion:

This pomegranate-glazed chicken breast with basmati pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the glaze is sweet and tangy. The basmati pilaf is a perfect accompaniment to the chicken, and it adds a bit of extra flavor and texture to the dish. Overall, this is a great recipe that is sure to please everyone at your table.

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