Pomegranate Pan-Roasted ORGANIC Chicken
with Fennel, Pistachio & Citrus Salad
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
Pomegranate molasses is exquisitely sweet and sour. As a glaze for pan-cooked chicken breasts (with a touch of honey and vinegar) its magic carries from bite to bite. The salad is an exciting mix of Cara Cara oranges, fennel, pistachios and fresh mint.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Fennel bulb
- 14g Mint
- 2 Cara Cara oranges
- 30ml White balsamic vinegar
- 80g Bulgur
- 25g Chopped pistachios
- 12g Chicken demi-glace
- 14g Honey
- 30ml Pomegranate molasses
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk • Pistachios • Sesame • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Whisk
1 or 2 tbsp Butter
Total Fat
35 g
Saturated Fat
10 g
Sodium
830 mg
Total Carb
91 g
Sugars
45 g
Protein
49 g
Fibre
20 g
Preparation
Toast the pistachios
- Preheat the oven to 450°F.
- Heat a large, dry pan on medium.
- Add the pistachios and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Cook the chicken & make the sauce
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, starting skin-sides down, partially covered, 4 to 6 min. per side, until partially cooked.
- Add ½ the pomegranate molasses, ½ the vinegar, the honey, demi-glace and 4 tbsp water (double for 4 portions).
- Cook, spooning the sauce over the chicken, 3 to 4 min., until cooked through and coated.
- Add 1 tbsp butter (double for 4 portions); stir well.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
- Meanwhile, pick the mint leaves off the stems; roughly chop the leaves.
- Cut off the tops and bottoms of the oranges; cut away the peel and white pith. Cut between the membranes to separate the segments. In a large bowl, squeeze the juice from the remaining membranes.
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
Make the salad
- To the bowl of orange juice, add the remaining pomegranate molasses and vinegar, a drizzle of oil and S&P; whisk well.
- Add the pistachios, fennel, orange segments and mint; toss well.
Plate your dish
- Divide the bulgur between your plates.
- Top with the salad and chicken.
- Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
