Pan Roasted Chicken with Pomegranate and Tahini Sauce

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Ladies and Gentleman of the Delicious Food Nation please rise…

We are gathered here  today to witness the union of Roasted Chicken, Pomegranate Relish and Tahini Sauce in holy matrimony, which is an honorable estate, that is not to be entered into lightly, but reverently and soberly.  Well, if you want to pair it with a fine white wine that would be okay.

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Into this estate these three parties present come now to be joined.  If any of you can show just cause as to why they may not be lawfully joined together, may you speak now or forever hold your peace.

{Don’t you dare speak up}

Then let us continue…

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Pan Roasted Chicken:  I take you, Pomegranate Relish and Tahini Sauce to be my lawfully wedded partner.  To bring me brightness and texture that is greater than all the land.  To blanket me in an obscene amount of flavor.  For better or for worse, as long as we both shall live.

Pomegranate Relish/Tahini Sauce:  I take you, Pan Roasted Chicken, to be my lawfully wedded partner.  To add an infinite amount of savoriness and juiciness to my life.  To make my days easy, because you are such a quick, sure thing.  For richer, or poorer.  ‘Til death do us part.  

Enter Music:  Tonight I Celebrate My Love by Peabo Bryson + Roberta Flack

Marriage is to be entered into responsibly.  This marriage brings together 3 parties that will unite in the most devourable, undescribably delectable way.  It deserves and needs the support of a wider commitment by offering Pan Roasted Chicken, Pomegranate Relish and Tahini Sauce a place in your home.  To eat, salivate, eat, salivate and repeat.

Ladies and Gentleman, I now pronounce to you Pan Roasted Chicken with Pomegranate and Tahini Sauce.  You may now lick your chops.

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Side note:  I didn’t sleep well last night, I’ve got a little mush going on in the noggin today.  So if I wasn’t able to make myself clear…make this immediately, it would be in your best interest.  Hands down my number one favorite flavor, texture, dinner combination, to date-for the last 4 years.  It.  Just. Doesn’t.  Get.  Old.  Ever.

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*notes: An easy way to release the seeds from the flesh of the pomegranate (you want the seeds for this recipe) is to cut the pomegranate in half and then cut the halves in quarters…as you open up the quarters the seeds will release very easily with a swipe of your fingers. If you’re in a pinch, most markets sell the seeds already packaged and removed in the produce section. Mediterranean seasoning is available in the spice section of your market. Tahini can be found in any Mediterranean Market or in the international section of most markets. I find this one at Lunds and Byerlys and it’s delicious

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Pan Roasted Chicken with Pomegranate and Tahini Sauce

adapted from Bon Apetit, January 2011

Ingredients

For the Pomegranate Relish:

1 1/2 Cups Pomegranate Seeds (1 large pomegranate will yield enough)

2/3 Cups Chopped Walnuts

1 Tablespoon Olive Oil

1/2 Teaspoon Dried Parsley

1/2 Teaspoon Dried Mint

1/4 Teaspoon Kosher Salt or Sea Salt

Juice From 1 Lemon

For the Tahini Sauce:

3/4 Cup Whole Milk Greek Yogurt

1/3 Cup Tahini

3 Tablespoons Lemon Juice

2 Garlic Cloves, grated or pressed

1/2 Teaspoon Kosher Salt or Sea Salt

Pinch of Black Pepper

For the Chicken:

1 1/2 Pounds Boneless, Skinless Chicken Breasts

3 Tablespoons Olive Oil

1 1/2 Tablespoons Mediterranean Seasoning

Fresh Chopped Parsley, for garnish, optional

Directions

For the Pomegranate Relish:

Mix all ingredients together in a medium sized bowl.  Set aside or store in the fridge for up to 5 hours.

For the Tahini Sauce:

Whisk all ingredients together in a medium sized bowl.  Store in the fridge for up to 12 hours.

For the Chicken:

Preheat oven to 375 and season both sides of the chicken with Mediterranean seasoning. In an oven proof skillet heat olive oil on medium high heat. Add the chicken and cook, top side down, until you get a nice sear on top, about 2-3 minutes. Flip chicken over, transfer to the oven and bake until cooked through, about 10-12 minutes. Let the chicken rest and cool for 5-10 minutes after taking it out of the oven so the meat can absorb all of the juices.

Top the chicken with a generous amount of pomegranate relish and tahini sauce and sprinkle on fresh parsley, if desired.  Serves 4.

 

5 thoughts on “Pan Roasted Chicken with Pomegranate and Tahini Sauce

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