Team pomegranate juice with garlic, orange juice, and chicken broth for a delicious braising liquid.

Martha Stewart Living, December 2016

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Credit: Yunhee Kim

Recipe Summary

prep:
25 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.

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