This tender, pomegranate-spiked chicken dish is an exotic way to eat healthy! Pomegranate wine is the drink of choice for my Armenian in-laws, and this dish was my way of using a partially used bottle of the sweet, tangy wine the next day after they had visited. By adding in fresh pomegranate seeds the flavors really soar. Enjoy over a bed of fresh greens or over some cauliflower rice. Enjoy!
2 tablespoons coconut flour
1 teaspoon Dried Thyme
1 teaspoon sesame seeds
1 teaspoon dried majoram
1 teaspoon Dried Oregano
½ teaspoon crushed red pepper flakes
1½ pounds boneless, skinless chicken thighs
1 tablespoon fresh garlic, minced
dash of sea salt
dash of black pepper
3 tablespoons coconut oil
1 cup pomegranate wine
1 Lemon cut into 8 thin slices
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
½ cup pomegranate seeds (arils) plus more for garnish
In a small bowl combine the coconut flour, thyme, sesame seeds, marjoram, oregano and red pepper flakes. In a large bowl toss the chicken thighs with the garlic and season with salt and pepper. Rub the coconut flour mixture into the chicken.
In a 12-inch skillet with a tight-fitting lid, place the coconut oil over medium high heat. Add the chicken thighs, and sear on both sides, about 3 minutes each. Add the wine. Bring to a boil; reduce to low heat and simmer. Cover and cook, 30 minutes.
Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
Bring liquid in skillet to a boil; add the pomegranate seeds and cook until reduced to 1/2 cup, about 15 minutes. Remove skillet from heat. Add parsley, and lemon juice; whisk until the sauce is smooth. Season with salt and pepper. Shred the chicken and mix into the sauce. Serve with Golden Cauliflower Rice. Enjoy!