Chicken, Corn & Pomegranate Salad

 
 

 

This colourful but simple Chicken, Corn & Pomegranate salad was a success.  Not many ingredients but nice contrasts of textures.

 

Ingredients:

 

Chicken thighs (no skin or bones)

Pomegranate seeds

Corn cob

Basil (fresh)

Coconut milk

Chicken stock cube

Bay Leaf

Salt & pepper

Red wine vinegar

 

Method:

 

Poach the chicken in a mixture of coconut milk and chicken stock (the cube plus water).  Season with salt and pepper and chuck in a bay leaf.

 

Let it cool after it is tender and cut the chicken up into salad sized chunks.

 

Steam your corn cob – I have a microwave steamer that works well.  Boiling for 15 minutes would be fine too – no salt though.

 

Cut the kernels off the cob.  Combine with the poached chicken, basil and pomegranate seeds.  Season with a little salt and pepper.  When the salad is pretty cool, drizzle a little red wine vinegar over it.

 

The whole thing took about 20 minutes – most of that time being the time to poach the chicken.  If you had leftover chicken this salad would be even quicker.

Peach & Pomegranate Sauce – A Reminder to Try it with Chicken

Just reminding you about a quick little sauce today. Peach & pomegranate sauce served with a simply roasted chicken.

The sauce was spectacular with it – even if I say so myself.

I started the sauce by sautéing some drained canned peaches to get some colour on them.  I then took the peaches out and put them to one side.

I took the pan juices and added them to the pan together with a small carton of unsweetened pomegranate juice (it's really tart), some sherry and the syrup from the canned juices.

I boiled up that lot until it had reduced by about a third and added back the charred peaches at the end.

It was a nice balance of sweet and sour.

One Pot Lamb Chops – Take II

This is another attempt at doing lamb chops and vegetables all in one casserole dish at the same time.  Click here to see my first effort.

Ingredients:

Lamb shoulder chops

Oil

Potato slices, carrot rounds, pumpkin slices

Chicken stock

Anchovies

Sliced yams

Seasonings – salt & pepper

Pomegranate seeds for garnish

Method:

Oil your pot/dish and season it with salt and pepper.

Put in a layer of potato slices and season.  Next a layer of carrots, season and finally your pumpkin.

Pour chicken stock in so that it just covers the vegetables.

Do a layer of the chops and sason with generously with pepper and lay the anchovies on top of them.  Don't worry it won't taste fishy at all – just gives the lamb a deeper flavour.

Cook in a low oven for about 2 hours.  Add a layer of sliced yams on top (they go mushy if they are overcooked)

When the yams are tender your dish is done.  I sprinkled some pomegranate seeds on for a pop of colour.

This was a nice dish but I think my first effort was better.

Chicken, Corn & Pomegranate Salad

This colourful but simple Chicken, Corn & Pomegranate salad was a success.  Not many ingredients but nice contrasts of textures.

Ingredients:

Chicken thighs (no skin or bones)

Pomegranate seeds

Corn cob

Basil (fresh)

Coconut milk

Chicken stock cube

Bay Leaf

Salt & pepper

Red wine vinegar

Method:

Poach the chicken in a mixture of coconut milk and chicken stock (the cube plus water).  Season with salt and pepper and chuck in a bay leaf.

Let it cool after it is tender and cut the chicken up into salad sized chunks.

Steam your corn cob – I have a microwave steamer that works well.  Boiling for 15 minutes would be fine too – no salt though.

Cut the kernels off the cob.  Combine with the poached chicken, basil and pomegranate seeds.  Season with a little salt and pepper.  When the salad is pretty cool, drizzle a little red wine vinegar over it.

The whole thing took about 20 minutes – most of that time being the time to poach the chicken.  If you had leftover chicken this salad would be even quicker.