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Recipe Summary

prep:
15 hrs
cook:
15 hrs
total:
1 day
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium lidded pot,
    combine wheat berries and
    2 1/2 cups of the chicken broth.
    Cover and bring to a boil.
    Reduce heat to a simmer and
    cook 15 minutes. Drain and
    return to pot. Stir in
    pomegranate seeds, 3 tbsp of
    the parsley, 1/4 tsp plus 1/8 tsp
    of the salt and 1/4 tsp of the
    pepper. Cover and set aside.

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  • Meanwhile, season chicken
    with 1/2 tsp of the salt and
    1/4 tsp of the pepper. Heat oil in a large sauté pan over
    medium-high heat. Add
    chicken and cook 4 to 5
    minutes per side or until
    cooked through. Remove to a
    plate and set aside.

  • In same pan, add the 1 1/2
    cups pomegranate juice and
    remaining 1/2 cup chicken
    broth. Bring to a boil. In a
    small bowl, stir together
    remaining 2 tsp pomegranate
    juice and the cornstarch.
    Whisk into boiling
    pomegranate mixture; cook
    4 minutes until thickened.
    Remove from heat; stir in
    butter and remaining 1/8 tsp
    salt. Return chicken to pan;
    toss to coat. Serve chicken
    over wheat berries. Drizzle
    with extra pomegranate sauce
    and garnish with remaining
    1 tbsp parsley.

Nutrition Facts

479 calories; fat 9g; cholesterol 89mg; saturated fat 3g; carbohydrates 55g; insoluble fiber 5g; protein 42g; sodium 742mg.
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