Pomegranate Chicken

Yield: 2-4 servings


2 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 1/2 lbs boneless, skinless chicken thighs cut into bite-sized pieces (about 4-5)

1 onion, chopped

1 Tbsp Flying Olive Cinnamon Pear Balsamic Vinegar

¼ cup Flying Olive Pomegranate Quince Balsamic Vinegar

¼ cup honey

1 Tbsp freshly squeezed lemon juice

¼ tsp dried coriander

¼ tsp cinnamon

¼ tsp cumin

½ cup chopped dried fruit such as apricots, peaches, golden and/or dark raises, plums

1 cup chicken broth

1 tsp molasses

Salt and freshly ground pepper

1tsp-1 Tbsp Flying Olive Harissa Extra Virgin Olive Oil (optional)

Pomegranate seeds (arils)


In a large skillet, heat the Flying Olive Butter Extra Virgin Olive Oil.   Sauté the chicken pieces until they are browned, about 10-15 minutes.  Transfer to a plate with paper towels to drain.

Add the onion to the skillet and cook it over medium-low heat scraping up the browned bits.  Cook for about 10 minutes until the onion is softened.

Meanwhile, combine the Flying Olive Cinnamon Pear and Pomegranate Quince Balsamic Vinegars in a small bowl.  Add the honey, freshly squeezed lemon juice, coriander, cinnamon, and cumin.  Pour over the onion and cook for about 2 minutes, stirring occasionally.  Add the chopped fruit, chicken broth, and molasses and bring to a boil.  Simmer for 2-3 minutes.  Add the chicken and any accumulated juices.  Stir and simmer for about 5-10 minutes until the chicken is cooked through.

Taste and add salt and pepper and a tsp of Flying Olive Harissa Extra Virgin Olive Oil if you desire a little heat.  Taste and add more Harissa if desired.  Add more chicken broth if you want to add a little more moisture.

Serve over couscous or rice with a sprinkle of pomegranate seeds.

Submitted by Barb L.