Seared Chicken Cutlets with Pomegranate Sauce

Posted December 3rd, 2012 by bevcooks

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5 PRINT PAGE SEE RECIPE

I come today bearing good news!

Good news for all the people of the lands! Good news for the children and pets and neighbors and villages alike!

And you want me to chill. K.

We need to talk about pomegranates. Let me just tell you, a long long long time ago I tried to de-seed a pomegranate, and it took me 39 million years, give or take. Clothes were stained. Tears were shed. Egos bruised. BUUUUT just last weekend I heard Martha Stewart on Wait, Wait, Don’t Tell Me (the NPR news quiz show), and not only did she enlighten the entire universe (and beyond) to the extrication trick, she also cursed and they had to bleep it! Martha Stewart cursed! I bet her curse word was delivered with perfect diction and smelled of fresh lilac.

So what you do IS, and this is hard to describe, so hold on:

You know what – let’s just get started on the recipe all together – Seared Chicken Cutlets with Winter Greens and a Pomegranate Sauce!

Grab yo’ chicken, kale, collards, a pomegranate, some garlic and brown sugar.

Okay first, slice the root end of the pom right off! Having pictures helps. Cuz we are living in a visual world, and I am a visual girl. Never mind.

So THEN, you’ll lightly score the pom from root to tip, then give it a quarter turn, and lightly score it again. Then take that knife and lightly pierce it into the open end that you sliced off, and twist ever so slightly, and boom – pomegranate splits into four pieces! Well this is two halves, but you see how it’s almost into four?

THEN, over a bowl, place each pomegranate quarter in your hand, arils (the red shiny seeds) facing down. Take the back of a wooden spoon and tap tap tap (kind of hard) and those seeds seriously just fall right out! I was FREAKING out when this was occurring. Ba-da-bing.

Then transfer about 3/4 of the arils to a blender and give it a good pulse, until it’s all nice and juicy.

Then pour the juice through a strainer over a small sauce pan, preesssssing with a spatula until all of the juice is out. You can discard the solids.

Then add the sugar and the rest of the arils to the saucepan and lightly simmer while you cook the rest of the meal. *quick note* The arils have tiny white seeds inside them, so when you’re eating this dish with the whole pomegranate seeds, just be ready for little pops in your teeth. They’re not bad. BUT, if you want, juice the whole bunch of arils to avoid the popping. Is popping even the right word?