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                                                                  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. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 chicken breast (boneless, skinless)
                                                                  • Yes No 1 cup orzo
                                                                  • Yes No 2 tsp maple syrup
                                                                  • Yes No 4 tsp white wine vinegar
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 1 cup pomegranate
                                                                  • Heat the olive oil a medium frying pan over medium heat. When it shimmers, add the onion, garlic, and coriander, and salt and pepper to taste. Cook until the vegetables are softened, about 3 minutes.
                                                                  • Add the water and chicken, reduce the heat to medium low, cover, and simmer, turning the chicken once, until the chicken is cooked through, about 25 minutes. Remove the chicken to a cutting board and set aside until cool enough to handle, then shred into bite-sized pieces.
                                                                  • Meanwhile, add the orzo to the poaching liquid and simmer, stirring occasionally, until the pasta is al dente and all the liquid has been absorbed, about 10 to 15 minutes. Remove the orzo to a large, nonreactive bowl and stir in the maple syrup, vinegar, cilantro, pomegranate seeds, and shredded chicken. Season with salt and pepper to taste.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    stir

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