Ingredients

The following ingredients have 4 Servings
  • 1/2 cup sugar
  • 2 cinnamon sticks
  • 5 star anise stars
  • 7 tbsp water
  • 2 tbsp lemon juice
  • 1 cup grapefruit
  • 2  oranges (separated)
  • 1 lb brussels sprouts (cut in half)
  • 2 shallots (sliced)
  • 4 tbsp olive oil
  • 1/2 tsp each salt and fresh black pepper
  • 2 rotisserie chicken breasts (shredded)
  • 1/2 cup pomegranate arils
  • 1/2 cup roasted pistachios
  • 1/4 cup chopped mint and cilantro each

Instruction

  • Bring the water, sugar, cinnamon and star anise to a simmer. Stir to dissolve the sugar and cook for 2 minutes. Remove from heat, add the lemon juice and set aside to cool. When cool, discard cinnamon sticks and star anise.
  • Peel the citrus fruit and supreme into segments by cutting away all white pith and slice into each segment to release fruit from each membrane.  Take half the supremed oranges and add to a bowl with the sliced brussels sprouts and shallots. Cut the remaining fruit into bite size pieces and add to the cooled syrup to marinate for 60 minutes.
  • Preheat your oven to 425°F. Toss the brussels sprouts, shallots and orange with olive oil, kosher salt and pepper. Place on a lined baking sheet and bake for 20 minutes until golden brown and crispy on the edges.
  • Shred the chicken breast meat and place in a bowl. Chop the cilantro and mint, rinse the pomegranate arils and add to chicken. Add the roasted vegetables and the marinated fruit. Drizzle with reserved syrup and toss to evenly coat and distribute. Season to taste and serve.