Pomegranate Chicken

Ingredients:

• 2 Tbsp J. Olive Co. Lemon Olive Oil


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


• 1 onion, chopped


• 1 Tbsp J. Olive Co. Cranberry Pear Balsamic


• ¼ cup J. Olive Co. Pomegranate Quince Balsamic


• 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 raisins, plums


• 1 cup chicken broth


• 1 tsp molasses


• Salt and freshly ground pepper


• Pomegranate seeds (arils)

Directions:

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


2. 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.


3. Meanwhile, combine the Cranberry Pear and Pomegranate Quince Balsamic 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.


4. Taste and add salt and pepper.  Add more chicken broth if you want to add a little more moisture.


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