Basil Pomegranate Curried Chicken

Basil Pomegranate Curried Chicken made with Temecula Olive Oil Company’s Fresh Basil Olive Oil & Fresh Pomegranate Balsamico Bianco.

Ingredients:

• 1 tablespoon curry powder
• 1 teaspoon paprika
• 2 pounds boneless, skinless chicken thighs (preferably humanely raised)
• 3 tablespoons Fresh Basil Olive Oil
• 2 tablespoons Fresh Pomegranate Balsamico Bianco Vinegar
• 1/4 cup chicken broth
• 5 cloves garlic (finely chopped)
• 6 sprigs thyme
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 lemon (halved)
• arils (seeds) from 1 pomegranate
• 10 basil leaves (shredded)

Instructions:

1. In a large bowl, add curry powder, paprika, kosher salt and black pepper and stir.
2. Add chicken thighs and toss to coat all sides evenly.
3. In a deep skillet over medium heat, add Fresh Basil olive oil. When the oil is hot, add chicken and cook on each side for 3 minutes.
4. Add garlic, thyme, Pomegranate Balsamico Bianco, chicken broth, salt and pepper and squeeze the lemon halves. Add them to the to pan and bring to a boil.
5. Lower heat to a simmer and cook chicken uncovered until most of the liquid has evaporated (about 6-7 minutes) and chicken is cooked through. Transfer chicken to a plate along with garlic and remaining liquid (if there is any left). Discard thyme sprigs and lemon.
6. Top with pomegranate seeds and basil leaves. Serve with a simple chopped salad, quinoa, rice or oven baked fingerling potatoes.

Vinegar – Pomegranate Balsamico Bianco 250ml

Olive Oil – Fresh Basil 375ml