Dijon - Pomegranate Chicken Toss
From jo_jo_ba 15 years ago
- 30 minutes to make
- Serves 4
Sweet and tangy pomegranate juice, spicy Dijon mustard, garlic and turmeric make a delicious and exotic blend for succulent chicken breasts sauteed with mushrooms and tomato.
Ingredients
- 1 lb raw chicken, cut into even strips shopping list
- 1 tbsp minced garlic shopping list
- 1 tsp ground turmeric shopping list
- 2 tbsp Dijon mustard shopping list
- 1/4 cup pomegranate juice shopping list
- 1 tbsp olive oil, divided shopping list
- 5 oz sliced mushrooms shopping list
- 1 plum tomato, chopped shopping list
- 1/2 tsp sea salt shopping list
- 1/2 tsp black pepper shopping list
How to make it
- Place chicken in a large Ziploc bag.
- Combine garlic, mustard, pomegranate juice and half the olive oil, pour over the chicken in the baggie, turning the pieces to coat well.
- Place bag in the fridge on a cookie sheet and allow to marinate 8-12 hours. Remove chicken from marinade, reserving liquid mixture.
- Heat remaining oil in a large, non-stick frypan over medium heat.
- Add chicken and cook, stirring, until no traces of rawness remain. Remove to a plate and keep warm.
- Add mushrooms and tomato to the pan and cook until mushrooms wilt. Stir in marinade, salt and pepper and bring to a boil.
- Cook 5 minutes at a boil, until reduced.
- Add the chicken back to the pan and simmer 2-3 minutes longer.
- Serve over rice or couscous.
The Rating
Reviewed by 2 people
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