Cooking the orzo in the flavorful poaching liquid adds extra punch, while the pomegranate seeds lend an unexpected crunchy texture to this easy weeknight dinner.

This recipe was featured as part of our Fall Ingredients photo gallery.

Heat 1 tablespoon olive oil a medium frying pan over medium heat. When it shimmers, add 1/2 cup small-dice red onion, 3 finely chopped garlic cloves, 2 teaspoons ground coriander, and salt and freshly ground black pepper to taste. Cook until vegetables are softened, about 3 minutes. Add 2 cups water and 2 boneless, skinless chicken breasts, reduce heat to medium low, cover, and simmer, turning chicken once, until chicken is cooked through, about 25 minutes. Remove chicken to a cutting board and set aside until cool enough to handle, then shred into bite-sized pieces. Meanwhile, add 1 cup orzo to poaching liquid and simmer, stirring occasionally, until pasta is al dente and all the liquid has been absorbed, about 10 to 15 minutes. Remove orzo to a large nonreactive bowl and stir in 2 teaspoons maple syrup, 4 teaspoons white wine vinegar, 1/4 cup finely chopped fresh cilantro, 1 cup fresh pomegranate seeds, and the shredded chicken. Season with salt and pepper to taste.