From My Carolina Kitchen
1 tablespoon unsalted butter
1 large shallot, peeled & minced
¾ cup bottled pomegranate juice
¾ cup hearty red wine
¼ cup firmly packed brown sugar
1 teaspoon cornstarch
1 tablespoon cold water
4 boneless, skinless chicken breasts, about 1 ½ pounds
1 tablespoon extra-virgin olive oil
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
Kosher salt and freshly ground black pepper
Canola oil for grilling
1/3 cup fresh pomegranate arils (seeds)
Fresh flat-leaf parsley leaves for garnish
In a nonreactive saucepan over medium heat, melt the butter. Add the shallot and garlic and sauté until they are softened, taking care not to burn the garlic, for about 2 minutes. Stir in the pomegranate juice, wine, and sugar, raise the heat to high, and bring to a boil. Cook until reduced to half, about 10 minutes. When the pomegranate sauce has reduced, in a small bowl, mix the cornstarch and cold water. Stir the cornstarch mixture into the pomegranate sauce and cook just until thickened, about 10 seconds. Transfer the sauce to a small bowl and let cool.
Trim away any excess fat from the chicken breasts, then brush them with the olive oil. In a small bowl stir together the oregano, cumin, 2 teaspoons of salt and ½ teaspoon of pepper. Season the chicken with the oregano mixture and let stand at room temperature while you make the sauce and the grill heats.
If you are using a stovetop grill, heat to medium high. If you are cooking the chicken on a charcoal or gas grill, follow the instructions below for grilling. Grill the chicken, turning occasionally. Just before the internal temperature reaches 155 degrees, baste both sides of the chicken and continue to turn until the internal temperature is 165 degrees and the chicken is nicely glazed. Transfer to a warmed platter, drizzle with any remaining sauce, sprinkle the pomegranate seeds over the chicken, garnish with the parsley, and serve right away.
Adapted from Rick Rodger’s New Flavors for Chicken for Williams Sonoma, serves 4