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December is drawing to a close, which means we are almost at Royal Foodie Joust time! Be sure to get your entry in by January 1, 2008!

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This month our ingredients were chosen by Emiline of Sugar Plum, who was the winner of last month’s joust. She picked these ingredients Pomegranate, Pistachios and Mint, to showcase the colors of the season. I love the flavors that all of these components bring as they are all featured heavily in the foods of the Mediterranean. I created this dish to celebrate Yule, or Winter Solstice which was on December 21st.

You too can create your own pomegranate, pistachio and mint recipe for your chance to WIN A PERSONALIZED APRON! For details – check out The LeftoverQueen Forum.

Also, I have been featured on GlamNest and wrote an article about how to use those holiday leftovers! So please check out this article too!

Best wishes to everyone for a healthy and food-filled New Year!

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INGREDIENTS:

2 TBS olive oil
2 organic, free range chicken breasts
1 fresh pomegranate
1/4 cup red wine, like shiraz
1/2 cup pistachios, shelled and toasted
1/4 cup fresh mint
Rice pilaf

METHOD:

Heat up a cast iron (or oven proof) skillet over medium-high heat. Pour in 2 TBS olive oil. Place chicken breasts in pan and cook over medium heat, searing each side.
Start cooking rice pilaf.
Preheat oven to 425 F.
While chicken is cooking, cut open pomegranate and remove the seeds.

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Add wine, pomegranate seeds and pistachios to the pan. Cook for about 2-3 minutes. Place 1/2 the mint into the pan and stir. Transfer pan to the oven. Cook for about 15- 20 minutes or until chicken juices run clear. To serve sprinkle with remaining mint and serve over rice pilaf.

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Serves 2 with some leftovers.