Friday, March 23, 2007

Pomecranapple Chicken

This was the recipe on the opposite page of the Turkey Madeira. Well, actually the recipe was "Chicken in Pomegranate Sauce" but once I started making it I realized that I did not have the 1 cup pomegranate juice that it called for, so I substituted 1 cup cranapple juice instead.

Another slow cooker recipe! I really like cooking in the slow cooker because I don't have to be home all while it is cooking. It is great for throwing together in the morning before I go to work, and having a nice hot meal by the time I get home!

You can use any cut of chicken for this. I used regular chicken breasts because the meat will be tender enough to take off the bone with just a fork and there are a lot of fantastic nutrients that are added to the meat and sauce from the bones while it cooks - wouldn't want to miss out on that!

Salt and pepper the chicken and place in the slow cooker. Add 1 large, sliced sweet onion, all the arils from one pomegranate (I bought some back before Christmas and they kept very well in the veggie drawer in my refrigerator), 1 cup cranapple juice (use the 100% juice), and two cinnamon sticks - seriously.

Cover the pot, set to low, and cook for 8-10 hours. Just in time for you to get home for dinner - unless you are a masochistic commuter!

I served this with a side of whole kernel corn mixed with sea salt and a couple tablespoons of dried cilantro - yummy! And raw baby carrot sticks, as you can see.

This was very similar to the Apple and Herb Chicken I did a while back, but with a little more tanginess due to the cranberry juice.

It was very good, not as good as my Apple and Herb Chicken, but I think I would make it again before I would make the Turkey Madeira. Next time I would add some actual cranberries to the pot for added zip!

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