Persian Honey and Orange Chicken with Pomegranate
Recipe by Pretty and Plated’s, Teresa Ramos
3 tablespoons of olive oil
2 chicken thighs with leg (or any piece you prefer)
1 cup fresh squeezed orange juice
5 garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cinnamon
Pinch of salt
Fresh ground black pepper
3 tablespoons of honey
1/4 cup Bloom Fresh Pomegranate Arils
2 tablespoons olive oil
1 1/2 cup basmati rice
1 1/2 cup chicken broth
1 cup water
1 teaspoon of turmeric
Salt & pepper to taste
- Combine all ingredients for chicken except the honey and marinate for 45 minutes to an hour. Preheat oven to 350.
- In skillet add oil, cook chicken skin side down for 4-5 minutes or until a beautiful golden brown color develops. Flip and cook on other side 5 minutes. Set chicken aside.
- Now for the rice, in the same skillet add the remaining olive oil, turmeric, cumin, garlic and basmati rice. Sauté one minute. Add water and chicken broth and bring to simmer. Add chicken back to the pan and cover with lid or tinfoil and bake.
- Bake the chicken 30 minutes with lid on. Remove lid and smear chicken with honey, cook another 25 minutes without lid. Garnish with Bloom Fresh Pomegranate Airls.