Pomegranate Chicken – Tasty Gluten Free meal

November 16, 2011 § Leave a comment

Why hello everybody! It has certainly been awhile ( a few months) since I posted here, but 20 credit hours, a part time job, a volunteer position and a social life all came first.
Anywho, I thought I would share something I don’t usually post on here, food!
No I am not about to hone in on my sister’s territory (she has her own food blog), but I thought I would share this great recipe I made up tonight!
This summer my girlfriend, a lovely opera singer in training, was diagnosed with Celiac Disease, and a dairy allergy. She had major issues with acid reflux which was a potential game changer. Chronic reflux wears down the esophageal lining, and can ruin the vocal chords. This condition had to be kicked in the butt. By changing her diet (And in turn mine) her reflux subsided and her dependency on anti-acid meds went down. This has been one heck of journey, trying to find gluten free places to eat, and meals that were both gluten and dairy free were new to us. I have been trying new things in the kitchen to really spice up our diet and keep it healthy for both us.

Tonight, I went way out of the box, using a fresh pomegranate (they’re in season!) and some ingredients I had laying around I was able to pull together a delectable meal. The following meal is Gluten free, dairy free, and nut free. Enjoy!

2 chicken breasts: cubed
1/5 of a pomegranate (seeds)
2 tablespoons of honey
1/2 cup of red wine (I used red wine)
1-2 teaspoons of red chili pepper (to taste)
1 teaspoon of dried valencia orange peel
a dash of salt

First I cubed my defrosted chicken breasts and put them in a skillet on a burner set to medium high heat, with a hint of extra virigin olive oil. By droppng the chicken into a hot pan, you sear the chicken and retain more of the moisture.

In a glass measuring cup, I put the wine, honey, spices, and pomegranate seeds in, using a fork I muddled the ingredients together to let the flavors meld.

After a couple of minutes I poured a few tablespoons of wine into the pan to add more moisture to the chicken and infuse more flavor into it.

I let the chicken cook most of the way through, and then added the pomegranate mixture. I brought this to a boil, and let it simmer for about 5-7 minutes. Check to make sure your chicken is cooked through. The liquid should have reduced about halfway at this point.

Serve over steamed vegetables, or any other dish you like!

Next time I make this, I plan on using pork chops since they really marry well with acidic flavors.
If you try this meal, please let me know what you think!


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