Black Garlic Pomegranate Chicken
Recipe Source - Chef Mitch Maier
Prep Time - 5 Minutes
Cook Time - 20 minutes
Total Time - 25 minutes
4 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)
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 -- http://www.chefmitchmaier.com/