Black Garlic Pomegranate Chicken 



Serves 2


Recipe Source - Chef Mitch Maier

Prep Time - 5 Minutes

Cook Time - 20 minutes

Total Time - 25 minutes





boneless, skinless chicken thigh

Coarse sea salt

Freshly cracked black pepper

1 tsp avocado or olive oil

1/2 cup pomegranate juice, Pom

1/4 cup Chef Mitch Maier Black Garlic Sauce & Marinade

For garnish: pomegranate arils and parsley (optional)



Cooking Instructions: 


Preheat oven to 350° F. Using a paper towel pat chicken thighs dry. Season with salt and pepper generously.

On high heat in a cast-iron skillet or other large oven-proof skillet sear chicken thighs for 2-3 minutes per side, then remove to a clean plate. Cover and set aside.

To the skillet add the pomegranate juice and Chef Mitch Maier Sauce & Marinade, bring to a boil and cook for 1 minute. Turn heat down to medium low and whisk to deglaze the skillet and cook until mixture has thickened, about 10-15 minutes.

Return chicken thighs to the pan with the sauce and turn to coat. Place skillet in the oven to finish cooking chicken, about 15 minutes, or until a thermometer inserted into the center reads 165° F.

Serve chicken with a drizzle of sauce from the pan and a sprinkle of pomegranate arils and parsley (optional).



To Order Chef Mitch Maier Black Garlic Products --