We are all in this together. Whether your goals are to eat healthier, to look better, to feel better or to join the eating local movement, we can help each other obtain our goals if we just help each other.
I've been cooking Paleo for a couple high profile clients and they tell me all the time how much the enjoy my food. I believe one reason is because I get genuinely excited to create new and exciting meals for them. Another reason they love my food is because I use high quality ingredients and the freshest I can possibly find.
Last week, I went to meet some friends at a local restaurant called La Mediterranee. I try very hard to eat Paleo, and most of the time I'm pretty good at working the menu to fit in that lifestyle. They had a Pomegranate Chicken dish on the menu. They served it with rice, which of course isn't Paleo, so I think I got a salad on the side, instead. Everyone said how good the chicken dish was, so I just had to try it. MAN! I was hooked. The tangy glaze, the crispy skin, and the moistness of the meat made me a fan!
The next day, I was planning my menu for my clients, when I remembered the Pomegranate Chicken from the night before. So, I created it in a complete Paleo style.
I used chicken quarters and made a curried cauliflower rice with raisins. Needless to say, the dish was a hit! So here's what I did to make this delectable dish.
Pomegranate Chicken with Curried Cauliflower Rice
1/2 Cup Pomegranate Juice
1/4 Cup Palm Sugar
1/4 Cup Balsamic Vinegar
1 Sprig Fresh Rosemary
4 Chicken Leg and thigh pieces, together with skin and bones
2 TBSP Minced Fresh Rosemary
1/2 tsp Salt
1 tsp Fresh Ground Pepper
1 TBSP Coconut Oil
1/2 Cup Pomegranate Seeds
Heat oven to 400°.
In a small saucepan, simmer pomegranate juice, sugar, rosemary sprig and balsamic vinegar until reduced by half. Remove from heat and discard rosemary sprig. Set aside.
Season with salt and pepper and rub all over with minced rosemary.
In a skillet, heat the oil until melted over medium-high heat. Once hot, place skin side down in the pans to get the skin nice and crispy, about 5 minutes. Flip and brown on the other side. Do this in batches so you won't crowd the chicken. Place the chicken, skin side up, in a shallow baking dish. Baste with half of the glaze.
Bake, uncovered, for 45 minutes, or until thermometer reads 165°. Baste the chicken once more with half of the leftover glaze - saving some to drizzle on top when it's done.
Sprinkle with pomegranate seeds and chopped parsley.
Curried Cashew Cauliflower Rice
1-2 Heads of Cauliflower
1 TBSP Coconut Oil
1/2 Medium Onion
2 Garlic Cloves, minced
2 tsp Curry Powder
1 tsp Ground Cumin
1/2 Cup Toasted Cashews, coarsely chopped
1/2 Cup Raisins or Currants
Salt and Pepper, to taste
Grate the cauliflower. I use the shredding blade on my food processor, but you can use your box grater, if you would prefer.
In a large skillet, heat the oil over medium heat until melted. Add onion and garlic, and cook until the onion is just beginning to turn translucent. Add cauliflower and season with salt and pepper. Stir occasionally, until cauliflower is tender to your liking. You can let it start to get little golden edges, this is developing the flavor. I leave mine a little al dente.
Add the curry powder and cumin and stir to incorporate. Cook for another 2 minutes.
Stir in the cashews and raisins. Check for seasoning. Enjoy!