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Exotic Spiced Pheasant with Pomegranate Glaze and Quinoa Pilaf
Exotic Spiced Pheasant with Pomegranate Glaze and Quinoa Pilaf

Exotic Spiced Pheasant with Pomegranate Glaze and Quinoa Pilaf
A sophisticated dish featuring pheasant with a tangy pomegranate glaze, served alongside a nutty quinoa pilaf.
Exotic Spiced Pheasant with Pomegranate Glaze and Quinoa Pilaf

To provide a balanced meal with a focus on lean protein and complex carbohydrates, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 2
    item
     pheasant breast
  • 100
    ml
     pomegranate juice
  • 150
    g
     quinoa
  • 250
    ml
     chicken stock
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 50
    g
     pomegranate seeds
  • 10
    g
     fresh mint
  • 1
    tsp
     cumin powder
  • 1
    tsp
     coriander powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Pheasant with Pomegranate Glaze and Quinoa Pilaf
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the pheasant breasts with salt, pepper, cumin, and coriander.
  3. Heat olive oil in a pan over medium heat and sear the pheasant breasts until golden brown on both sides.
  4. Transfer the pheasant to a baking dish and roast in the oven for 20-25 minutes until cooked through.
  5. In the same pan, add shallot and garlic, sauté until translucent.
  6. Add pomegranate juice and reduce by half to create a glaze.
  7. Cook quinoa in chicken stock according to package instructions.
  8. Fluff quinoa with a fork and mix in pomegranate seeds and fresh mint.
  9. Serve the roasted pheasant with pomegranate glaze drizzled on top alongside the quinoa pilaf.
Nutrition Per Serving 600 g Per 100g
Energy 749 kcal 125 kcal
Protein 70 g 11.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 15 g 2.5 g
Carbohydrates 60 g 10.0 g
Fat 35 g 5.8 g
  • 2
    item
     pheasant breast
  • 100
    ml
     pomegranate juice
  • 150
    g
     quinoa
  • 250
    ml
     chicken stock
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 50
    g
     pomegranate seeds
  • 10
    g
     fresh mint
  • 1
    tsp
     cumin powder
  • 1
    tsp
     coriander powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Season the pheasant breasts with salt, pepper, cumin, and coriander.

Heat olive oil in a pan over medium heat and sear the pheasant breasts until golden brown on both sides.

Transfer the pheasant to a baking dish and roast in the oven for 20-25 minutes until cooked through.

In the same pan, add shallot and garlic, sauté until translucent.

Add pomegranate juice and reduce by half to create a glaze.

Cook quinoa in chicken stock according to package instructions.

Fluff quinoa with a fork and mix in pomegranate seeds and fresh mint.

Serve the roasted pheasant with pomegranate glaze drizzled on top alongside the quinoa pilaf.

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