Monthly Mystery Munchies #25: Baked Orange-Pomegranate Chicken

This month’s Monthly Mystery Munchies theme was difficult. I felt like a thief… A really confused thief, but I had theeee best time playing around with recipes. Ann from Grubbs n Critters, who is my sweet dear friend and my Monthly Mystery Munchies partner-slash-best-blogging-friend, suggested we do a recipe swap. How much fun!? Too much (there is no such thing!). The idea is to take a recipe the other has made over the last 24 months, and make it our own. I am easily confused, I openly admit, and I suck at making decisions, especially when all the options are fantastic. There were two I wanted to make, but I didn’t have the heart to change the first one in any way, so I decided to make Ann’s baked chicken cutlets in orange-plum sauce. It’s settled.

Or is it? No, apparently not. I made the recipe and I was like, really? How am I supposed to change this? How can I improve it? No pressure! I decided to try orange-pomegranate instead of orange-plum, and I was pretty happy with the results. I swapped Worcestershire sauce with balsamic vinegar, and baked the chicken breasts in the fruit and honey while frying the veggies. I was definitely apprehensive about this dish, because I genuinely didn’t want to change anything, but this is exactly why we do it – to challenge ourselves, and each other, and sometimes my husband, who has to put up with my to-ing and fro-ing and “but do you think it will taste as good?”, or “I’m definitely sticking with this recipe” until 5 minutes later “maybe I should try another one instead?”, the next day “what if I try granadillas instead?”. Bless. He deserves a medal, but since he got several of Ann’s delicious meals over the course of three weeks, I think he’ll be fine.

Ann has undoubtedly produced something amazing. She always does, every month, without fail. Please check it out here. Ann, thank you so much for your wonderful suggestion this month. Although this was the hardest one to date, I enjoyed it immensely!

Baked Orange-Pomegranate Chicken

  • Difficulty: Dude, it's easy
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Supplies:

For the chicken marinade:

4 boneless, skinned chicken breasts
2 tablespoons balsamic vinegar
80g pomegranate seeds
¼ cup freshly squeezed orange juice
½ teaspoon orange zest
1 tablespoon honey
1 teaspoon turmeric

For the veggies and rice:

1 onion, chopped
1 green, yellow, and red pepper, sliced
150g baby tomatoes, halved
3 tablespoons tomato puree
1 teaspoon sesame oil
2 tablespoons olive oil
Sea salt and freshly cracked black pepper
Fresh coriander to garnish
Brown and wild rice to serve

Making It Happen:

First check how long your rice will take to cook. Time it so that it’s cooked as soon as the chicken comes out of the oven (30 minutes).

Mix the balsamic vinegar, pomegranate seeds, orange juice, zest, honey and turmeric. Marinade the chicken for an hour or longer. Remove from the fridge half an hour before cooking, and let it come to room temperature. Cook in a preheated oven on 180°C (350°F) for 30 minutes. At this stage, cook your rice.

While the chicken is cooking, heat the olive oil in a pan and fry the onions until soft, about 5 minutes. Add the baby tomatoes, puree and sesame oil, season with salt and pepper, and fry for another 5 minutes. Add the peppers and fry for 5 minutes.

Add the cooked rice to the fried veggies, and serve with the baked chicken. Garnish with coriander and serve.

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Monthly Mystery Munchies #13: Steak with Caramelised Cranberry and Pomegranate Sauce

italy-1264104_1920For this month’s Monthly Mystery Munchies, Ann and I went for a main course using fruit. I had so much fun playing around with different meat and fruit. What inspired this theme was that I found figs at my local supermarket. Fabulous, thought me, let’s try something with this. So I did, and I decided to adjust it, so I bought more figs, and yay, we have a winner. Round three: this time I needed to take pics. No frikken figs. Like, anywhere. Whyyyy? I swiftly changed tactics after finding pomegranate pips, which, by the way, I stockpiled to avoid a repeat. I haven’t done steak for a while, and I fancied the idea of making a caramelised sauce with a piece of red meat. I mean, a sticky and sweet reduction on Porterhouse steak? Yes, people, YES! Ann always impresses me with her ideas, so please check out Grubbs n Critters for her take on this month’s theme: baked chicken cutlets in orange-plum sauce. She always brings it, and this month is no different, even though she’s in the process of emigrating! The fact that Ann still had time to do this really amazes me. I love her dedication and commitment!

Steak with Caramelised Cranberry and Pomegranate Sauce

  • Servings: 4
  • Difficulty: easy
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Supplies:

200ml cranberry juice
125g pomegranate pips
2 tablespoons brown sugar
1 teaspoon paprika
4 Porterhouse steaks
Non-stick spray
Sea salt and freshly cracked black pepper
Fresh rosemary for garnishing (optional)

Making It Happen:

Pomegranate steak 1 21. Mix the first three ingredients together, reserving half of the pomegranate pips. Marinade for an hour.

 

 

 

Pomegranate steak 3 22. Spray a griddle pan with non-stick spray. Pour the marinade in, bring to a boil and simmer for 5 minutes until it starts reducing. Season the steaks with salt and pepper, sprinkle the rest of the pips on them, and fry on medium-high heat until cooked to your preference. (For a 2cm steak: 2-3 minutes per side for rare, 4 minutes per side for medium, and 5-6 minutes per side for well done.)

 

italy-1264104_19203. Serve the steak hot, and garnish with rosemary (optional).