Chicken With Pomegranate Sauce Food

POMEGRANATE & CHICKEN STEW

Steps:

• Heat 1-2 tablespoons of oil in a casserole over a medium heat. Season the chicken with sea salt, black pepper and the paprika, then brown in the hot oil for 7 to 8 minutes. Remove the pieces to a plate and set aside.
• Peel and slice the onions, peel and finely chop the garlic. Finely slice the chilli and finely chop the coriander.
• In the same pan, add another splash of oil with the onions. Stir well, being sure to catch the sticky bits at the bottom of the pan. Cook slowly for 15 minutes, till onions are soft, adding the garlic, chilli and coriander for the last 5 minutes.
• Stir in the passata, molasses and pomegranate juice, season well, then bring to the boil.
• Return the chicken with any juices to the pan, cover and lower the heat. Simmer for 30 minutes, until the chicken is cooked and the sauce has thickened, checking often that it's not sticking.
• Scatter pomegranate seeds over the chicken. Delicious served with rice with extra chopped coriander stirred through.

POMEGRANATE CHICKEN WITH ALMOND COUSCOUS

Steps:

• Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
• Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
• After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

POMEGRANATE SKILLET CHICKEN

Steps:

• Pre-heat oven to 400.
• Pat chicken dry with a paper towel, season with salt and let sit while you make the marinade (up to 30 min is ideal).
• Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Spread the marinade around so all the chicken is evenly coated and let sit at least 30min and up to over night in the fridge.
• To cook, place chicken skin side up in a roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan.
• Cook until the chicken is tender at the bone and a meat or instant read thermometer reaches 165 when inserted inserted in the thickest part (about 25 minutes for breasts and 45 for thighs. If using both light and dark meat, remove the breasts while the thighs keep cooking then return the breasts to the pan in the oven once the thighs are done.
• Crank the oven to 450 and let the sauce reduce and the skin get dark brown and crispy, about 12 min longer. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
• Serve warm and garnish with pomegranate seeds and chopped parsley.
• Cover and refrigerate leftovers for up to 3 days.

POMEGRANATE-GLAZED CHICKEN

Steps:

• Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; whisk in mustard and butter until smooth.
• Meanwhile, heat a grill pan over medium-high. Season chicken with 3/4 teaspoon salt and 3/4 teaspoon pepper. Brush 1 tablespoon oil on pan. Cook chicken until browned, about 6 minutes. Turn and cook until a thermometer inserted in thickest portion registers 165°F, about 6 minutes, turning if necessary to prevent burning. Remove from pan; cover to keep warm.
• Place quinoa, pistachios, pomegranate arils, chopped mint, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; stir until combined. Divide quinoa mixture and chicken among 4 plates. Spoon 2 tablespoons pomegranate sauce over each serving; garnish with mint leaves.

CAPRESE CHICKEN WITH POMEGRANATE GLAZE

Steps:

• Bring pomegranate juice to a simmer in a small pot over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, 30 to 40 minutes. Set aside to cool.
• Meanwhile, preheat oven to 300 degrees F.
• Sprinkle chicken breasts liberally with kosher salt and pepper on both sides. Add oil to a medium ovenproof skillet and heat over medium-high heat. Place the chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes. Flip and cook for another 2 minutes. Transfer skillet to the oven and roast until the internal temperature reaches 165 degrees F, 10 to 12 minutes. Let rest for 5 minutes.
• Slice the cooked chicken breast 1/4-inch-thick. Layer tomatoes, chicken and mozzarella in an elegant row on a long platter. Drizzle with pomegranate reduction, sprinkle with crushed pistachios, scatter basil leaves around and sprinkle with some smoked sea salt.

POMEGRANATE CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
• Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
• Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.

KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE)

Steps:

• Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
• Preheat the oven to 325 degrees F (65 degrees C).
• Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
• Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

SLOW COOKER CHICKEN WITH WALNUTS AND POMEGRANATE

Steps:

• Put the toasted walnuts in a food processor or Mini-Prep and blitz until they look like coarse meal. Set aside.
• Saute the onions in 2 T of butter or olive oil for about 5 minutes. Add toasted walnuts and cook for another 2 or three minutes, stirring. Add pomegranate molasses, chicken stock and lemon juice and stir to combine. Remove from heat, put into a bowl and set aside.
• In a medium-sized bowl, mix cinnamon, turmeric, brown sugar, salt and pepper. Using your hands, coat each piece of chicken with the spice mixture. Add 1 tablespoon of butter or olive oil to the pan you sauteed the onions in. Working in batches, brown the chicken on both sides.
• Put the chicken in the slow cooker and top with the onion and walnut sauce. Scatter garlic cloves and rosemary stems over the sauce. Start slow cooker on high, until sauce begins to bubble then turn down to low and cook for 3 1/2 hours. Add carrots to slow cooker and stir to combine with sauce. Continue cooking on low for another hour.
• Garnish with pomegranate seeds and chopped parsley. Serve over herbed basmati rice.

CHICKEN WITH POMEGRANATE-GINGER CREAM SAUCE

Steps:

• Trim the small white tendons from the ends of the tenderloins as needed and discard.
• Combine the flour, 1 teaspoon salt and a few grinds of black pepper in a shallow dish (a pie plate works well for this). Dredge the tenderloins, shake off the excess flour and set aside.
• Heat the butter in a large skillet over medium heat. Add the ginger and shallot and sauté until the ginger is fragrant and the shallots softened, 1 to 2 minutes.
• Add the tenderloins and cook, turning several times, until barely golden, 1-1/2 to 2 minutes per side.
• Add the pomegranate juice and continue cooking, turning the tenderloins several times, until the liquid thickens slightly and the chicken is cooked through, 2 to 3 minutes additional. Transfer the chicken to a serving platter.
• Whisk the half-and-half into the pomegranate sauce and cook until the mixture is smooth, 1 to 2 minutes. Stir in the pomegranate arils, then spoon the sauce over the chicken.

CHICKEN WITH POMEGRANATE SAUCE

Steps:

• In a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
• Meanwhile, season chicken with salt and pepper.
• Heat oil in a large skillet over medium high heat.
• Add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
• Add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
• Stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
• Return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
• chicken to a serving platter.
• Continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
• Serve with cooked rice.

CHICKEN WITH TAMARIND POMEGRANATE SAUCE

Steps:

• In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices.
• Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
• Add chicken thighs and legs to pot, and submerge in sauce.
• Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
• Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
• Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
• Sprinkle pomegranate seeds over platter, and serve hot.

POMEGRANATE LEMON ROASTED CHICKEN

Steps:

• Preheat oven to 375F and place the rack in the middle position.
• Add the lemon juice, pomegranate juice, butter, pomegranate arils, and garlic to a baking dish.
• Add the chicken pieces to the baking dish and sprinkle them with salt & pepper and herbs de Provence. Place thyme sprigs around the chicken.
• Roast for one hour. If desired, you can broil the chicken for a few minutes at the end to make the skins even crispier.

CURRIED CHICKEN THIGHS WITH POMEGRANATE-MINT SAUCE

Steps:

• Sprinkle chicken with curry powder, salt, and pepper. Heat oil in a large skillet over medium-high. Add chicken to skillet; cook 5 minutes on each side or until done. Transfer chicken to a serving platter. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Cook 1 to 2 minutes or until reduced to about 1 tablespoon. Remove pan from heat.
• Place 1/2 cup arils in a food processor; process until finely ground. Pour through a fine sieve over a bowl; discard solids. Add Greek yogurt and 1 tablespoon reserved pan drippings to pomegranate liquid; stir with a whisk to combine. Sprinkle chicken with mint and remaining 1/4 cup arils; serve with sauce.

CHICKEN PAILLARDS WITH POMEGRANATE SAUCE AND BACON AND BABY POTATO HASH

Steps:

• Roll the pomegranates on the counter while applying pressure for a couple of minutes. Hold the pomegranate over a pot and cut into it with a small sharp knife. The juice will come rushing out. Squeeze the pomegranates until 3/4 to 1 cup of juice is produced. Store-bought pomegranate juice can be used when fresh are not in season. Add the vinegar, peppercorns, cloves and the bay leaf. Bring to a boil over medium heat, then turn the heat down to a simmer and reduce the liquid by half, about 6 minutes.
• Meanwhile, cover the chicken with plastic wrap on meat safe board and pound to 1/4-inch thickness. Season the chicken on both sides with salt and pepper, to taste.
• Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Heat a second medium-sized skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the pancetta to the smaller skillet and cook until crisp, about 2 to 3 minutes. Add the potatoes and shallots in thin layer and season with a little salt and black pepper, to taste, and the red pepper flakes. Cook, turning occasionally, for 8 to 10 minutes. In the larger skillet add the chicken and cook for 8 minutes, turning once. Remove the chicken to serving plates. Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat.
• Add the arugula to a large bowl and drizzle with the lemon and about 2 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.
• Spoon the pomegranate sauce over the chicken. Top the chicken with the salad and figs and serve the potato hash alongside.

WALNUT CHICKEN WITH POMEGRANATE SAUCE

Steps:

• Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.
• Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.

ONE PAN POMEGRANATE CHICKEN + VIDEO

Steps:

• Preheat oven to 400°F.
• In a small bowl mix the cardamom, sumac and 1 teaspoon salt. Divide and rub the seasoning mix under the skin using your index finger. Season the top on each piece with remaining salt.
• Heat a cast iron pan or skillet on high. Add olive oil to the pan and place the chicken skin side down and turn heat to medium high. Make sure to leave room around each, you want to sear and brown the chicken, not steam it. Brown for 5 minutes each side.
• Remove chicken from pan and set aside. Turn heat to Low, add red pepper flakes, pomegranate molasses, thyme bundle and chicken stock. Bring to a boil and scrape bottom of pan to get all the bits from frying the chicken. Allow to reduce to half. Add chicken back to the pan, turning to coat. Place in the oven and roast for 15-18 minutes, or until internal temp reads 165°F.
• Remove from oven, and spoon pomegranate reduction over chicken. Top with chopped chives, pomegranate seeds and serve.

POMEGRANATE GINGER SAUCE

Steps:

• Gather the ingredients.
• Bring the pomegranate juice, sugar, apple cider vinegar, ginger, and black pepper to a boil. Reduce the heat slightly and allow it to simmer, uncovered, for 10 minutes, until the pomegranate ginger sauce has reduced in volume by two-thirds.
• Stir the pomegranate seeds into the sauce, if desired, and serve it warm.