Pomegranate trees are a Tucson favorite with their blushing red blossoms, sweet tangy fruit and low water needs.  These shrubby trees are not fussy about soils and don’t require much humidity, so they make a perfect addition to a Tucson garden. Take advantage of this locally abundant fruit. Pomegranate harvesting season runs from October through late December.This pomegranate focused recipe from Tucson Medical Center Chef Tim Piper offers a healthy seasonal twist on baked chicken that will add a festive feel to your dinner table.

Serves 4

18 ounces of boneless, skinless, chicken thighs

Juice of one lemon

Two pomegranates seeded and juiced (see here for how we like to seed and juice our pomegranates or pick up seeds and pomegranate juice already prepared from the store) 

Juice of one lime

Apple juice

Green onions chopped

Four cloves of garlic finely chopped

Cornstarch

Place the chicken thighs in bowl or plastic food storage bag.

Add ¼ of the lemon and lime juice and a similar amount of pomegranate juice.

Add the finely chopped garlic and a little black pepper.

Thoroughly coat chicken thighs with marinade.

Cover bowl or seal bag and refrigerate for four hours.

Bake

Preheat oven to 425 degrees F.

While your oven is preheating, take the chicken out of the refrigerator, place it in a small casserole dish and cover with marinade.

Bake for about 20 minutes until chicken is golden and the internal temperature has reached 165 degrees F. If desired, switch to broil for a few minutes to brown.

While the chicken bakes, make the pomegranate glaze.

Pomegranate Glaze

In a small saucepan, add 8 oz. of unsweetened pomegranate juice, 8 oz. of unsweetened apple juice, a teaspoon of lime juice and a teaspoon of lemon juice. Bring to a boil. ADD honey?

While the juices are heating, mix 2 tablespoons of chilled water with a tablespoon of cornstarch. Add the cornstarch water to the heated juices and stir briskly until the glaze is clear.

Serve

Plate chicken thighs, pour glaze on top, garnish with chopped green onions, a lime wedge and pomegranate arils (seeds).  A side of steamed green beans or salad pairs well with this meal.