Ingredients Meat & Poultry Chicken Chicken Breast Recipes Pomegranate-Glazed Chicken Breast with Basmati Pilaf Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Chicken and rice never looked so dazzling. Pomegranate seeds, tossed with basmati rice, are exceptionally high in antioxidants; juice adds sweet tartness to the chicken's glaze. Ingredients 1 cup brown basmati rice, rinsed 2 cups low-sodium store-bought chicken stock 1 bay leaf Freshly ground pepper 1 teaspoon minced garlic 1 tablespoon fresh lemon juice 3 pomegranates 1 tablespoon plus 2 teaspoons extra-virgin olive oil ¾ teaspoon coarse salt 2 bone-in, skinless chicken breast halves (about 13 ounces each) 1 cup finely chopped onion ¼ teaspoon ground cumin ¼ cup coarsely chopped walnuts (about ½ ounce) 1 large scallion, white and pale-green parts only, thinly sliced (about ¼ cup) ¼ cup coarsely chopped fresh cilantro, plus sprigs for garnish Directions Combine rice, stock, and bay leaf in a medium, heavy saucepan; season with 1/8 teaspoon pepper. Bring to a boil. Cover; reduce heat, and simmer until rice is tender, about 45 minutes. Drain rice; discard bay leaf. Let cool completely. Preheat oven to 450 degrees. Put garlic and lemon juice into a small heatproof bowl; set aside. Cut pomegranates in half. Remove seeds from two halves; set aside 3/4 cup seeds (reserve any remaining seeds for another use). Extract juice from remaining four halves with a citrus juicer or reamer. Strain into a small saucepan. (You should have about 1 cup juice.) Cook pomegranate juice over medium heat until syrupy and reduced to 1/4 cup, about 10 minutes. Stir into lemon juice and garlic; let glaze cool completely. Brush 2 teaspoons oil over bottom of a 13-by-9-inch baking dish. Season both sides of chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put chicken, bone side down, into prepared dish; brush all over with glaze. Roast, brushing with glaze every 8 to 10 minutes and adding 1/4 cup water each time, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 30 to 35 minutes. Brush chicken with pan glaze. Tent dish with foil; let chicken rest 10 minutes. Heat remaining tablespoon oil in a large nonstick skillet. Add onion, and cook, stirring occasionally, until tender and translucent, about 6 minutes. Stir in cumin, and cook 1 minute. Add rice; cook, stirring occasionally, until heated through, about 5 minutes. Stir in nuts, scallion, cilantro, pomegranate seeds, and remaining 1/4 teaspoon salt. Remove from heat. Divide rice mixture among 4 plates. Remove chicken from bone, and cut on the diagonal into 1/2-inch-thick slices. Arrange over rice, dividing evenly. Garnish with cilantro sprigs. Rate it Print