Pomegranate Chicken

Start by taking your chicken and place it into a bowl with 1 cup of buttermilk, 1 teaspoon of pink peppercorns, 1 tablespoon of chili oil, 2 cloves of garlic crushed, and ½ a teaspoon of salt. Let the chicken sit in the marinade for 30 minutes minimum.

In a small sauce pot, add ½ cup of pomegranate juice, 3 tablespoons of honey, ½ cup of chicken stock, ½ tablespoon of worcestershire sauce, 1 tablespoon of lemon juice and 1 tablespoon of white sugar set over a medium heat.

Cook mixture until the sugar has melted and the liquid has reduced a little.

Add 1 tablespoon of cornstarch into 2 tablespoons of water, stir, then add to the pomegranate mixture while it is simmering.

Stir liquid until it has thickened, should be thick enough to coat the back of a spoon. 

To make the peppers, slice 1 red bell pepper into long ⅛ inch to ¼ inch strips (julienne cut). Cut the red onion into the same size slices. 

Take a sauté pan and place over medium-high heat, add a tablespoon of oil and add the red peppers and red onions to the pan. 

Let the pepper and onions sauté for a few minutes, then add a tablespoon of white sugar to them along with a pinch of salt.

Continue to sauté the peppers and onions for a few more minutes before adding 2 tablespoons of red wine vinegar to the pan. 

Once the peppers and onions are cooked to your preference, add a tablespoon of olive oil and remove from the pan. Let the onions and peppers sit for about 10 minutes.

Once the peppers and onions have cooled down, add the peppers and onions to a handful or two of arugula. Toss together so the glaze created by the red wine vinegar and oil coats the arugula.

Take the chicken and place onto a grill set to medium heat. Cook on one side for 4-5 minutes, then flip. After flipping, add a layer of the pomegranate glaze over the chicken. 

After 4-5 more minutes, flip the chicken and baste it in the pomegranate glaze again. 

Repeat as many times as needed until the chicken is 165 degrees internal temperature. Or if you’re feeling risky, cook until the chicken is 155 degrees internal but it has to be 155 for at least 60 seconds.

Once chicken is cooked, allow to rest for half as long as you cooked it before slicing.

To plate the chicken, add a generous amount of the sweet and sour pepper arugula salad, then add a good portion of the chicken and top with an additional spoonful of the pomegranate glaze.