SKILLET CHICKEN WITH APPLES AND POMEGRANATE

This one-pot meal goes from the stovetop, to the oven, to your table. It has a mild sweetness that is sure to please even the most finicky eater, with a fresh, tangy essence from the orange zest (beneficial for the Stomach) and basil. Chicken is a meat that strengthens Kidney yang. The natural sweetness from the apples and pomegranate seeds benefit the Stomach.

This one-pot meal goes from the stovetop, to the oven, to your table. It has a mild sweetness that is sure to please even the most finicky eater, with a fresh, tangy essence from the orange zest (beneficial for the Stomach) and basil. Chicken is a meat that strengthens Kidney yang. The natural sweetness from the apples and pomegranate seeds benefit the Stomach.

Yields1 Serving
 1 Tablespoon of olive oil
 Freshly ground sea salt and pepper, to taste
 3 pounds bone in, skin on chicken, dried with paper towels
 1 cup of long grain brown rice, rinsed
 3 sweet apples, skinned, cored, and roughly chopped
 Seeds from 1 pomegranate
 2 -1/4 cups of water
 Zest from 1 orange
 2 Tablespoons fresh basil, chopped
1

Preheat the oven to 400°.

2

Meanwhile, warm the olive oil in an iron skillet (or other oven safe pan) on the stovetop.

3

Season the chicken with salt and pepper.

4

Add the chicken to the hot skillet, skin side down.

5

Let cook until the skins are brown, about 5 minutes.

6

Flip and cook the other side for about 3 minutes more.

7

Remove the chicken to a plate. Add the brown rice and mix to toast for 1 minute.

8

Then add the apples and pomegranate and mix the ingredients together.

9

Place the chicken back in the skillet, skin side up.

10

Add the water so that the rice is evenly coated.

11

Zest the orange over the top of the chicken and sprinkle with the fresh basil.

12

Transfer the skillet to the hot oven and cook about 45 minutes, or until the chicken reaches an internal temperature of 170°, and the rice is tender.

CategoryCooking Method,

Ingredients

 1 Tablespoon of olive oil
 Freshly ground sea salt and pepper, to taste
 3 pounds bone in, skin on chicken, dried with paper towels
 1 cup of long grain brown rice, rinsed
 3 sweet apples, skinned, cored, and roughly chopped
 Seeds from 1 pomegranate
 2 -1/4 cups of water
 Zest from 1 orange
 2 Tablespoons fresh basil, chopped

Directions

1

Preheat the oven to 400°.

2

Meanwhile, warm the olive oil in an iron skillet (or other oven safe pan) on the stovetop.

3

Season the chicken with salt and pepper.

4

Add the chicken to the hot skillet, skin side down.

5

Let cook until the skins are brown, about 5 minutes.

6

Flip and cook the other side for about 3 minutes more.

7

Remove the chicken to a plate. Add the brown rice and mix to toast for 1 minute.

8

Then add the apples and pomegranate and mix the ingredients together.

9

Place the chicken back in the skillet, skin side up.

10

Add the water so that the rice is evenly coated.

11

Zest the orange over the top of the chicken and sprinkle with the fresh basil.

12

Transfer the skillet to the hot oven and cook about 45 minutes, or until the chicken reaches an internal temperature of 170°, and the rice is tender.

SKILLET CHICKEN WITH APPLES AND POMEGRANATE