Pomegranate Chicken

Ingredients: Chicken thigh, rice, pomegranate-blueberry juice, green beans, onion, spinach, walnuts, garlic, cinnamon.

This meal kit contains

  • chicken thigh
  • onion and garlic
  • pomegranate-blueberry juice
  • green beans
  • spinach
  • cinnamon
  • white rice (1 cup)
  • walnuts

You will also need

  • any kind of cooking oil (for example, olive oil, canola oil, vegetable oil)
  • salt and pepper
  1. Cook the white rice using your favorite method!
    See the Tips & Tricks section at the bottom of the page for directions on how to cook white rice.
  2. While the rice is cooking, heat a generous splash of oil (two or three spoonfuls) in a pot over medium-high heat. Add the chicken thighs along with a generous pinch of salt and pepper and the cinnamon to the hot oil, and cook for about 3-4 minutes, stirring occasionally, until chicken is lightly browned but not yet cooked all the way through. Remove the chicken from the pan and set aside.
  3. Keep the heat on medium-high, and add the onion and garlic, the green beans, and the walnuts to the pan (there should still be some chicken fat in the pan). Season with a pinch of salt and pepper, and cook, stirring frequently, for 2-3 minutes, until onion starts to turn clear and fragrant.
  4. Add the cooked chicken back to the pan, and pour the pomegranate-blueberry juice in. Bring the juice to a boil, and turn the heat down to medium-low. Simmer the chicken in the sauce for 7-8 minutes, uncovered, to let the chicken cook through and absorb the flavor of the sauce.
  5. Add the spinach to the pan along with another pinch of salt and pepper and stir to incorporate. Cook for another minute or two, until spinach begins to wilt (shrinks in size, loses its shape, and turns a vibrant green).
  6. Ladle the chicken and greens over the cooked rice and generously spoon the sauce over everything. Enjoy!

Tips & Tricks

Not sure how to cook white rice? Measure out 2 cups of water for every cup of rice and bring it to a boil in a small pot. Rice expands, so make sure the pot is at least twice as big as the volume of the water. When the water is boiling, add rice and a pinch of salt to the pot, turn the heat down to low, and cover the pot. Cook for 18-25 minutes, or until the rice is tender and no longer crunchy. Fluff with a fork and serve!