Pomegranate Glazed Chicken Thighs With Barley Risotto Recipe

Name: Pomegranate Glazed Chicken Thighs With Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Thighs; 8 boneless, skinless chicken thighs; 1 tablespoon olive oil; 1/2 cup pomegranate juice; 1/4 cup honey; 2 teaspoons balsamic vinegar; 1 teaspoon grated fresh ginger; 1/2 teaspoon salt; 1/4 teaspoon pepper; Barley risotto (Recipe follows); 1 pomegranate (garnish); Barley Risotto; 3 1/2 cups water; 1 1/2 cups vegetable stock; 1 tablespoon olive oil; 1 cup chopped onion; 1 clove garlic, minced; 1 cup pearl barley; 1/2 cup white wine; 2 tablespoons heavy cream; 1 tablespoon butter; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

Servings: persons

Chicken Thighs
8 boneless, skinless chicken thighs
1 tablespoon olive oil
1/2 cup pomegranate juice
1/4 cup honey
2 teaspoons balsamic vinegar
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon pepper
Barley risotto (Recipe follows)
1 pomegranate (garnish)
Barley Risotto
3 1/2 cups water
1 1/2 cups vegetable stock
1 tablespoon olive oil
1 cup chopped onion
1 clove garlic, minced
1 cup pearl barley
1/2 cup white wine
2 tablespoons heavy cream
1 tablespoon butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste

1
Chicken Thighs
2
Heat an oven ready skillet to medium high heat. Add oil and saute until chicken until browned, about 3-4 minutes per side. Mix together juice, honey, vinegar, ginger, salt and pepper in a small saucepan. Reduce sauce, about 8-10 minutes. Pour sauce over chicken, turning to coat. Bake 350 degrees for 10 minutes (internal temperature 165u00b0 F). Place risotto on serving platter topped with chicken and garnished with pomegranate seeds.
3
Risotto
4
Bring the water and vegetable stock to a low boil in a saucepan and remove from heat. Heat olive oil in a large saucepan over medium-high heat and cook onions and garlic until the onion is tender about 2 minutes. Stir in the barley and cook 1 minute until lightly toasted. Add wine and cook until absorbed. Stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid. Repeat this process until all broth has been used. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the cream, butter and Parmesan cheese and mix until butter melts. Season with salt and pepper to taste.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Chicken Thighs, 8 boneless, skinless chicken thighs, 1 tablespoon olive oil, 1/2 cup pomegranate juice, and more.

Yes, Pomegranate Glazed Chicken Thighs With Barley Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pomegranate Glazed Chicken Thighs With Barley Risotto

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