Ingredients

Pomegranate-Black Pepper Glaze
cup pomegranate molasses
1 heaping tablespoon Dijon mustard
1 heaping tablespoon prepared horseradish, drained
teaspoon coarse black pepper
teaspoon kosher salt

Whisk together all ingredients and let sit at room temperature for at least 30 minutes before using.

Pan Roasted Chicken
2 tablespoons olive oil
4 (8-ounce) boneless chicken breasts, skin on
Pomegranate Glaze
Salt and freshly ground black pepper

Heat the oil in a large nonstick saut pan over high until almost smoking. Season chicken on both sides with salt and pepper. Place chicken in the pan, skin-side down and cook until golden brown, 3 to 4 minutes. Turn chicken over, brush with some of the glaze and continue cooking, brushing with the glaze every minute, until chicken is cooked through, about 5 to 6 minutes longer.

Orange and Pomegranate Relish
Seeds from 1 pomegranate
2 oranges, peeled and segmented
2 green onions, thinly sliced
Juice of 1 lime
2 teaspoons honey
2 tablespoons finely chopped cilantro or flat leaf parsley

Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving.

Pomegranate Raita
1 cup Greek Yogurt
cup pomegranate seeds
2 tablespoons pomegranate juice
teaspoon salt
teaspoon freshly ground black pepper
3 tablespoons chopped cilantro, or parsley or mint

Whisk together all ingredients in a bowl.

Description

Pomegranate-Black Pepper Glaze ? Cup Pomegranate Molasses 1 Heaping Tablespoon Dijon Mustard 1 Heaping Tablespoon Prepared Horseradish, Drained ? Teaspoon Coarse Black Pepper ? Teaspoon Kosher Salt Whisk Together All Ingredients And Let Sit At

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