Pomegranate Brussels Sprouts
1lb Brussels sprouts
10oz Chicken Stock
1cup Pomegranate seeds
½ cup Slivered Almonds
2tbsp Olive Oil
In a large frying pan, heat oil over medium heat. Add brussels sprouts and cook until sprouts are caramelized on one side. Add stock, pomegranate seeds and almonds. Cover pan and steam until sprouts are bright green and tender. Serve immediately.
Pomegranate Garlic Chicken
1 Whole Chicken (cut into 8 pieces)
2cups Pomegranate Juice
1tbsp Garlic (minced)
1tsp Chili Flakes
1½ tsp Salt
3tbsp Olive Oil
Preheat oven to 400 degrees. In a zip lock bag combine chicken, pomegranate juice, garlic, chili flakes, salt and 1tbsp olive oil. Close bag tightly and refrigerate for 1 hour. In a large oven safe frying pan, heat 2tbsp olive oil over medium heat. Place chicken in pan with the skin side down and cook for about 4 minutes or until skin is brown. Turn chicken over and place pan of chicken in the preheated oven and allow chicken to cook for 45 min or until chicken reads 165 degrees on a meat thermometer. Remove chicken form oven and serve.
Pomegranate Tonic
2 cups Pomegranate Juice
1tbsp Lavender Petals (dried)
3tbsp Honey
1tbsp Peppermint Leaves (dried)
½ cup Water
In a sauce pot, combine water, honey, lavender and mint and bring to a light boil. Remove pot from heat and allow the syrup to cool. Combine syrup with pomegranate juice and serve over ice.
