Since I started trying to follow a low-carb diet, cooking for the children has been very hard. I think most of the things I make are delicious, but my children disagree, so when I make something that all my children eat (or at least most of them), I feel like I have to share.
So, when I told the children that I was making chicken thighs, they were more than a little skeptical. But, in the results, I found that they all (except Bennett) ate this chicken and asked for more.
I do need to tell you upfront that this has to marinate overnight, so you’ll want to get this one started early.
If you want to give this kid-approved chicken a try, you’re going to need:
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 Tbsp adobo sauce
- 2 Tbsp fresh lime juice
- 1 1/2 tsp ground cumin
- 2 lb boneless, skinless chicken thighs
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp olive oil
- 1 cup pomegranate juice
- 1/2 tsp cornstarch
- 1 Tbsp water
- 2 Tbsp balsamic vinegar
Combine garlic, chipotle pepper, adobo sauce, lime juice and cumin; rub all over chicken. Place chicken in a large-zip-top plastic freezer bag; chill overnight. Remove chicken from marinade; discard marinade. Sprinkle with salt and pepper. Cook, in batches, in hot oil in large skillet over medium heat about 8 minutes per side, depending on the thickness of your chicken. Remove from pan; keep warm.
Add pomegranate juice to pan; cook 3 minutes or until reduced to 2/3 cup. Combine cornstarch and water; add to juice, and boil 2 minutes or until thickened. Remove from heat, and stir in vinegar. Serve sauce over chicken.
If you’re keeping track of carbs, this makes 6 servings at 8 net carbs per serving. I don’t count too much, but just in case.
I added a side of steamed veggies tossed in the juice of one orange. The kids weren’t crazy about the veggies, but I liked them.