Some facts about the pomegranate:
- the word pomegranate comes from the French “Apple of Grenada” — pomme-grenade.
- when I was a child, my favourite drink was grenadine syrup mixed with lemonade. I found out today that grenadine is made from pomegranate
- pomegranates have been used medicinally for years. The rind of the fruit is a remedy against diarrhoea, dysentery and internal parasites. The seeds/juice can aid the heart and throat. The astringent flower juice, rind and tree bark are used to stop nose and gum bleeds, to tone skin, firm up sagging breasts and treat haemorrhoids. Some types of pomegranate fruit juice can even slow the development of cataracts.
- the seeds taste really, really good with chicken
The first time I ate pomegranate seeds was a few months ago when I was idly browsing the pre-prepared fruit in ASDA. They sell little packs of pomegranate seeds and I decided to try them. Now, and I have to apologise to strawberries for this, they are my favourite fruit.
Shortly after I discovered this, I saw a recipe for chicken with pomegranate on the amazing Rufus’ Food and Spirits Guide. And I had to try it.
I’ve adapted it, mainly because I don’t like nuts, and it’s utterly delicious. As in, I made it one week and when I came to planning the recipes for the week after I asked my parents if there was anything they wanted and immediately they said “That chicken and pomegranate thing”
Which is always nice.
- 2 packs of pomegranate seeds from ASDA or 1-2 whole pomegranates
- 4 chicken breasts
- 1 egg
- 112g grated parmesan
- 5 spring onions
- 1 orange, juiced
- Jacket potatoes and baby spinach/mixed salad, to serve
Preheat the grill to hot and prepare the chicken. Place each breast between two sheets of clingfilm and bash gently until flat. Beat the egg in a shallow dish with some freshly ground black pepper and pour the grated parmesan into another shallow dish. Dip the chicken both sides in first the egg and then the parmesan. Cook the chicken underneath the hot grill for 13 minutes on each side.
When you’ve turned the chicken for the first time, finely slice the spring onions and put them in a non-stick frying pan sprayed with Fry Light. Fry them for 2-3 minutes, before adding the pomegranate seeds. If you bought a whole pomegranate, the best way to do this is to cut the pomegranate into halves/quarters, score several lines across the outside of the flesh and then just turn the segments inside out over the pan. They should almost all pop out, and the few that are left can be taken out with a spoon. Then tip in the orange juice.
Put the pan over a high/medium heat and let the orange juice simmer away until you’re left with a lovely sticky mess of seeds and spring onion.
Then just put the cooked chicken on a plate, pile the pomegranate on top and voila.
Add jacket potatoes and some salad, and you have an utterly delicious and very healthy meal. Yum!