Saturday, August 21, 2010

Cherry Pomegranate Chicken with Ginger Sweet Potato Steak Fries

I'M BACK...We had an awesome vacation that ended with a trip to Disneyland...the happiest place on earth...and it really was until the 14th hour or so...LOL.  This dish really has no major significance and wasn't really inspired by anything, but the components sounded good so i figured i would give it a shot.  The recipe i originally saw called for steak.  I just wasn't in the mood for steak, so i went with chicken and absolutely love the outcome.  The pomegranate juice and cherry worked so well was sweet with a hearty savory flavor from the shallots.  I often bake sweet potatoes, but this time i cut them much thicker and was pleasantly surprised with the outcome.  The orange juice glaze really allowed them to crisp up and the thick cut allowed them to stay soft on the inside.  This one was really good...I am gonna try it with steak next time.

What you will need:

4 chicken breasts
1 small jar cherry preserves
1 cup pomegranate juice
2 shallots
2 sweet potatoes thick sliced
1 cup orange juice
1 tsp ground ginger
1 tsp cayenne
1 tsp garlic powder
salt and pepper

How to make it happen:

The sweet potatoes bake at 450 degrees for 40 minutes.  You should flip them once at the 20 minute mark.  Bring the orange juice to a bowl and add the ginger, garlic and cayenne....reduce this down to a syrup like consistency.  Toss the sweet potatoes in the glaze and spread on a cookie sheet before popping in the oven.  Throw the sliced shallots into a sauce pan with a touch of olive oil and carmelize...add the pomegranate juice and the cherry preserves and bring to a slow boil allowing to reduce while you grill the chicken breasts.  You are so done....plate it up and enjoy.  This recipe makes four servings for well under 8 bucks...and it was really easy to do. 

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