How to make Kurt's Pomegranate Chicken Taco Recipe - A delicious creation by R. Kurt Osenlund, inspired by my favorite Middle Eastern salad with a spice change and added chicken, this taco tastes great hot or cold.
Makes 4 tacos
Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
2 cans chicken broth (14.5 ounces each)
2 plum tomatoes, sliced and halved (half moons)
2 Tablespoons olive oil
1 teaspoon fine ground sea salt
2 teaspoons coriander powder
½ cup pomegranate seeds + some for topping
Tortillas
Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.
While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.
Shred chicken into large pieces using two forks to pull meat apart. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.
Combine tomato, olive oil, salt, coriander, and ½ cup pomegranate seeds in a medium mixing bowl. Let sit 5 minutes.
Add chicken and mix thoroughly.
Top a tortilla with chicken mixture. Top with remaining pomegranate seeds.
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| Kurt's Pomegranate Chicken Taco |
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