At a few places around Louisville that my husband and I frequent, we always order the same thing. It’s comforting to know that you will get what you love, without the stress of a mis-order. The Grape Leaf [4] is one of those places. I always have the Kufta Plate with extra tzatziki sauce and a greek salad and he always has the Eggs Rothschild.
But now that Lynley Gumaer has shared the recipe for one of her husband’s other creations, I’m moving out of my comfort zone. Chef and owner Nabil Al-Saba’s Pomegranate Balsamic Chicken maximizes the sweet tanginess of balsamic vinegar with a rich and sweet pomegranate juice reduction. This recipe serves two, with rice and a salad, is easily adjusted for larger groups, and is perfect for dinner parties as its preparation is quick.
The Grape Leaf’s Pomegranate Balsamic Chicken
Ingredients:
1 chicken breast grilled, sliced
1 whole portobello mushroom, sliced
2 oz. zucchini
2 oz. summer squash
1/4 orange bell pepper, sliced
3 cloves fresh garlic
1 tbsp EVOO
2 tbsp pomegranate juice reduction
1 tbsp balsamic vinegar
salt and pepper to taste
hint of thyme
fresh pomegranate arils to garnish (optional)
Grill chicken breast, slice into thin strips and set aside.
Sauce:
2 oz. pomegranate reduction, add 1 tbsp EVOO, 1 tbsp balsamic vinegar
Add all vegetables to a hot skillet, stir until slightly wilted, add chicken and garlic continue stirring. Add sauce and stir fry on high heat until tender (5 minutes).
Garnish with fresh pomegranate arils (optional), serve over rice and accompanied by a salad.
The Grape Leaf is located at 2217 Frankfort Avenue.
Photo: The Grape Leaf