Serves: 4

Pomegranate-Black Pepper Glaze
½ cup pomegranate molasses
1 heaping tablespoon Dijon mustard
1 heaping tablespoon prepared horseradish, drained 
½ teaspoon coarse black pepper
¼ teaspoon kosher salt

Whisk together all ingredients and let sit at room temperature for at least 30 minutes before using.

Pan Roasted Chicken
2 tablespoons olive oil
4 (8-ounce) boneless chicken breasts, skin on
Pomegranate Glaze
Salt and freshly ground black pepper

Heat the oil in a large nonstick sauté pan over high until almost smoking. Season chicken on both sides with salt and pepper. Place chicken in the pan, skin-side down and cook until golden brown, 3 to 4 minutes. Turn chicken over, brush with some of the glaze and continue cooking, brushing with the glaze every minute, until chicken is cooked through, about 5 to 6 minutes longer. 

Orange and Pomegranate Relish
Seeds from 1 pomegranate
2 oranges, peeled and segmented
2 green onions, thinly sliced
Juice of 1 lime
2 teaspoons honey
2 tablespoons finely chopped cilantro or flat leaf parsley

Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving. 

Pomegranate Raita
1 cup Greek Yogurt
¼ cup pomegranate seeds
2 tablespoons pomegranate juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons chopped cilantro, or parsley or mint

Whisk together all ingredients in a bowl.