Pomegranate Chicken in Puff Pastry Crust

Another nice little experiment that turned out to be successful: A puff pastry crust filled with chicken, peas and pomegranate syrup. The tangy syrup goes very well with the chicken and the peas. A nice full meal, but also a very nice and elegant starter.

Ingredients

• 3 boneless and skinless chicken thighs, cut into strips
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 2 tsp olive oil
• 1 cup peas
• 2 cups / 500 ml pomegranate juice
• 1 cup / 240 ml red wine
• 6 tbsp sugar
• 2 tbsp butter
• 1 sheet puff pastry, 10 × 10 in / 25 × 25 cm
• salt and freshly ground pepper (to taste)

Preparation

1. Preheat oven to 400°F / 200°C.
2. Set a heavy pan over medium-high heat. Combine pomegranate juice, red wine and sugar. Boil to reduce until syrupy. Remove from heat and stir in the butter.
3. Set a heavy sauté pan over high heat. Add olive oil and chicken. Cook until browned. Remove from pan and set aside.
4. Reduce heat. Cook the onion until lightly browned. Add garlic and cook for 1-2 minutes. Add peas and chicken. Cook until chicken is done (about 5-7 minutes). Season with salt and pepper.
5. Stir ¾ of the pomegranate syrup into the chicken mixture.
6. Place puff pastry on a baking sheet covered with baking paper.
7. Place chicken mixture on one half of the puff pastry sheet. Fold over the other half and crimp well.
8. Bake for about 15-20 minutes. When almost done, brush with the remaining pomegranate syrup and bake for another 5 minutes until golden brown.
9. Let cool for a few minutes before slicing and serving.

Preparation time about 90 minutes

Yields 4 full-sized servings or 6 starters