STICKY POMEGRANATE CHICKEN

Yield: 4

Author: Sabrina Moller

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STICKY POMEGRANATE CHICKEN

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holy moly STICKY SWEET SPICY CHICKEN! if you’re like me always craving asian, but want to use what you have in the fridge, you have got to try this recipe!   I made sticky pomegranate chicken over white rice and damn it may have just been the best tasting thing i’ve made in a while. my boss agreed. using what you have in the fridge can sometimes make up the best meals! it’s true think about what you have or what you’re craving and work with it!   we were craving asian , so instead of ordering in, we got creative with these different glazes and sauces. we even added fruit and peppers to spice things up a bit! then of COURSE just simply made some rice and we had a down right DELICIOUS MEAL- try it!

Ingredients:

• 4-8 bone-in skin-on chicken thighs and or drumsticks
• Kosher salt and fresh ground pepper
• 4 tablespoons vegetable oil
• 3 large shallots, thinly sliced
• 3 garlic cloves, thinly sliced
• One 2-inch piece of ginger, minced
• 1/3 cup packed light brown sugar
• 1 cup Chicken Stock
• 3 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 2 table spoons pomegranate juice
• 1 jalapeño, sliced
• 2 tablespoons pomegranate seeds
• cooked rice

Instructions:

1. In a large skillet or dutch oven place 2 tablespoons of oil in pan. Season chicken with salt and pepper and then place chicken skin side down in skillet. Turn heat on and set to medium – high. Let chicken begin to crisp up about 5-8 minutes until chicken is pretty golden brown. Then flip over on other side for about 3 minutes so chicken also has nice browning on this side. Remove to a plate and discard oil.
2. Next return skillet to medium heat. Add remaining 1 tablespoon of oil then throw in shallots, garlic, and ginger, cook until softened and then pour ¼ cup chicken stock in the pan and then add brown sugar. Bring to a boil, stirring frequently, until deep golden brown, just a few minutes.
3. Slowly pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate juice. Bring to a boil, and return chicken to skillet, skin side down. Reduce to a simmer, and cook for 10 minutes. Turn chicken over and continue to cook, basting occasionally, until the sauce thickens and the chicken is cooked through, about 10 minutes more.
4. Transfer chicken on top of rice, drizzle with sauce over and top with jalapeño + pomegranate seeds

Calories

468.23

Fat (grams)

21.45

Sat. Fat (grams)

3.26

Carbs (grams)

52.83

Fiber (grams)

1.82

Net carbs

51.01

Sugar (grams)

34.65

Protein (grams)

17.29

Sodium (milligrams)

684.62

Cholesterol (grams)

72.29

https://www.platedate.co/blog/sticky-pomegranate-chicken

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