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Pomegranate Chicken with Rice: 5-Star Festive Flavor

Pomegranate Chicken with Rice
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This Pomegranate Chicken with Rice recipe offers a delightful Middle Eastern-inspired dish, perfect for a festive meal. It combines tender chicken with sweet and tart pomegranate seeds, served over fluffy rice for a flavorful and visually appealing experience.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • 1 cup basmati rice, rinsed
  • 2 cups chicken broth
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons lemon juice

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add chicken pieces and season with cumin, coriander, cinnamon, salt, and pepper. Cook until browned on all sides, about 5-7 minutes.
  3. Stir in the rinsed basmati rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  4. Remove from heat and let stand, covered, for 5 minutes.
  5. Fluff the rice with a fork. Gently stir in the pomegranate seeds, fresh parsley, fresh mint, and lemon juice.
  6. Serve the pomegranate chicken and rice warm.

Notes

  • For an extra touch, you can toast the rice in the skillet with the chicken for a minute before adding the broth.
  • If you don’t have chicken broth, water can be used, but broth adds more flavor.
  • Adjust the amount of pomegranate seeds to your preference.

Nutrition

Find it online: https://sundayflavor.com/pomegranate-chicken-with-rice/