Three Secrets Chicken

February 19, 2010 in chicken, Kefir, recipe


I put together this recipe on a lark (a term you might use to describe most of my experimentation in the kitchen, light hearted with a chance of failure always but that being ok).

I call it Three Secrets Chicken because there are three ingredients in it that I think most people do not usually use with their chicken.

Those ingredients are:

Chicken can get to be such a drudge! With this recipe you get something new from a meat that might be boring to you. I do not like buying boneless and skinless chicken. The flavor is not in the meat (especially in the BigAg industrial chicken) but in the fat, bones, and skin. You can take the skin off after cooking if you have issues with it. Nibble the meat off the bone!

I think you will enjoy this recipe, do give it a try. If you do, let me know how it goes!

POM Chicken

Three Secrets Chicken


  • 6 chicken thighs (bone in, skin on)
  • 1 – 2 cups Maseca (Instant Corn Masa Mix)
  • dried herb mix (up to you, I used a Montreal Steak Seasoning mix)
  • pinch of salt, up to you
  • 1-2 cups medium thick real Kefir
  • 1 red bell pepper, sliced into strips
  • 1/2 head of white cauliflower, cut into florets
  • 1 medium onion, thinly sliced
  • 8 ounces POM 100% Pomegranate juice
  • olive oil, enough to oil baking pan

Preheat oven to 400 F.

Oil the baking pan, sprinkle with some of salt and the herb mix, layer in sliced onion, red bell peppers and cauliflower.

Mix herbs into maseca in a bowl for dredging.

Dry thighs off, dip in kefir, dredge in maseca, put into baking pan.

Sprinkle with a little extra herb mix.

Pour POM pomegranate juice over or between chicken thighs (juice, if poured on chicken will turn it dark while baking, which is great!).

Bake in 400 F oven until thermometer inserted into flesh (without touching the bone) reaches 170 F.

Remove and allow to cool enough to eat!

I served it to the family with rice. The veggies are also served on the side.

POM Chicken

Everyone enjoyed the various flavors and the moistness of this chicken. The maseca gives the chicken a crispy exterior that is much more flavorful than wheat flour would. The POM pomegranate juice added a delicious dimension of delicious tanginess to the chicken and the vegetables. The kefir seemed to help add some of that tanginess and also keep the meat moist.

This post was entered into the “Grow Your Own” roundup, created by Andrea’s Recipes and hosted this month by House of Annie.