We are snowed in currently, enjoying a delightful week enveloped in a soft cocoon of white. Knowing a series of storms was coming, I prepared early, buying tons of veggies at the store and the freezer is full of meat, on our very strict anti-inflammatory, ultra low carb plan. As we contemplated how to flavor the chicken on tonight's menu, we thought of Jalapeno Honey Chicken - an absolute favorite! However, we are fasting from sugar and all of it's happy cousins, like honey, and have even abstained from most fruit, but I did have a pomegranate on hand. Pomegranate Habanero Chicken was born, an Anti-Inflammatory, Primal/Paleo friendly meal that will knock your socks off!
Yet, enjoying the beautiful winter wonderland and the gorgeous snowy views, somehow translates into craving color in my cooking! Every January, this Southern California girl wants citrus, and all the flavors and tastes of home. What do we have on hand? Pomegranates, oranges, habaneros, what a lovely base for the chicken thighs thawing in the fridge.
- 1 pomegranate, pull the beautiful crimson seeds out and put in a bowl (about 1 1/2 cups if you are using frozen)
- 1 orange, juiced
- 1 habanero cube, or a fresh habanero to your taste!
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 6 chicken thighs or breasts
Visit this website for an easy way to peel a pomegranate. It works! If you can't access it, put on an apron. Simply take the pomegranate, cut off the ends (like an orange) then cut into quarters. Plop into a bowl of water. Pick up a section of the pomegranate and gently separate, by rolling out, the little pomegranate seeds, known as arils (juice sacs). Toss any of the white insides. You just want the beautiful crimson red seeds. On the large California pomegranates, we get about 1 1/2 cups.
Put the pomegranate seeds into a Vita-Mix blender, which will pulverize them. Add the juiced orange, habanero (adjust this to your family's taste), minced garlic, and salt. Blend well and pour into a bowl.
Dip chicken into the pomegranate sauce, and place in a greased baking dish or stone. Pour the rest of the pomegranate mixture over the chicken and pop into a heated, 350 degree oven. Bake about 45 minutes, you can baste with the pomegranate sauce if you would like.
Pomegranate Habanero Chicken was spectacular - a truly wonderful low carb, gluten free, casein free, anti-inflammatory meal to end a snowy day! It is even low calorie, for you calorie counters and full of fiber from the pomegranates.