Poached Chicken and Pomegranate Orzo

Makes 4 to 6 servings

Cooking the orzo in the flavorful poaching liquid adds extra punch, while the pomegranate seeds lend an unexpected crunchy texture to this easy weeknight dinner.

INSTRUCTIONS

Heat 1 tablespoon olive oil a medium frying pan over medium heat. When it shimmers, add 1/2 cup small-dice red onion, 3 finely chopped garlic cloves, 2 teaspoons ground coriander, and salt and freshly ground black pepper to taste. Cook until vegetables are softened, about 3 minutes. Add 2 cups water and 2 boneless, skinless chicken breasts, reduce heat to medium low, cover, and simmer, turning chicken once, until chicken is cooked through, about 25 minutes. Remove chicken to a cutting board and set aside until cool enough to handle, then shred into bite-sized pieces. Meanwhile, add 1 cup orzo to poaching liquid and simmer, stirring occasionally, until pasta is al dente and all the liquid has been absorbed, about 10 to 15 minutes. Remove orzo to a large nonreactive bowl and stir in 2 teaspoons maple syrup, 4 teaspoons red wine vinegar, 1/4 cup finely chopped fresh cilantro, 1 cup fresh pomegranate seeds, and the shredded chicken. Season with salt and pepper to taste.

Recipe from Chow.com