ROASTED LAMB WITH POMEGRANATE-TAMARIND SAUCE
[DRAFT]
Provided by Aarón Sánchez
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar dissolves. Then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduces to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb.
- While the sauce is cooking, heat a large ovenproof skillet over medium-high heat. Drizzle the lamb with the olive oil, sprinkle generously with salt and place in the skillet. Cook on each side for 5 minutes. Transfer to a cutting board and let rest for 3 minutes. Cut the lamb crosswise into 1/2-inch-thick slices.
- Put the slices on the plates and spoon on the sauce. Sprinkle with the pomegranate seeds and serve right away.
- Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they're puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.
- Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the garlic, tomatoes and onions with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently and put them in the hot skillet. Cook until they're charred with visible black spots, about 7 minutes on each side. Transfer the vegetables to a clean bowl and let them cool to room temperature.
- Put the tamarind pulp, chiles, 1/2 cup of the soaking liquid and the roasted vegetables in a blender or food processor and blend until smooth.
- Store it in an airtight container in the refrigerator for up to a week or in the freezer up to a month.
THAI TAMARIND CHICKEN
This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.
Provided by Savina
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
- Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
- Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
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, 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 CHICKEN WITH ALMOND COUSCOUS
Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 590 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium
TAMARIND "TERIYAKI" CHICKEN SKEWERS
Provided by Jessica Goldman Foung
Categories Chicken Poultry Low Sodium Dinner Healthy Advance Prep Required Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a small pot or saucepan, mix together the first 7 ingredients (tamarind paste to 3/4 cup water). Bring the mixture to a boil over medium heat, then reduce to low and cook for 10 minutes.
- In a separate bowl, mix the cornstarch with the 2 tablespoons of water until it is dissolved and smooth. Add the cornstarch mixture to the pot and stir until it is well combined and the sauce begins to thicken like a glaze. Continue to cook and reduce by one third, 2 to 3 minutes. Then turn the heat to the lowest possible setting and cover the pot with a lid to keep the sauce warm.
- In a large skillet, heat the sesame oil over medium-high heat. Add your chicken pieces and about a quarter of the sauce and cook for 5 minutes without stirring. Then toss the chicken pieces, doing your best to flip them over, adding another quarter of the sauce. Cook until the inside of the meat is white, 6 to 8 minutes more.
- Remove the chicken from the heat and allow it to rest until the pieces are cool enough to handle. Weave the chicken onto the bamboo skewers, about 4 per skewer, and lay them flat on a serving dish or a large plate. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced green onions. Serve and eat immediately.
KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE)
This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.
Provided by PFEIFFER
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 742.5 calories, Carbohydrate 48.9 g, Cholesterol 85.1 mg, Fat 51.8 g, Fiber 6.2 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 281.1 mg, Sugar 28.8 g
CHICKEN WITH TAMARIND POMEGRANATE SAUCE
Make and share this Chicken With Tamarind Pomegranate Sauce recipe from Food.com.
Provided by chia2160
Categories Chicken Thigh & Leg
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 725.8, Fat 19.6, SaturatedFat 5, Cholesterol 403.2, Sodium 1105.7, Carbohydrate 31.3, Fiber 4.3, Sugar 14.6, Protein 102.5
CHICKEN WITH POMEGRANATE SAUCE
Make and share this Chicken With Pomegranate Sauce recipe from Food.com.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 769.4, Fat 33, SaturatedFat 4.4, Cholesterol 94.4, Sodium 101.7, Carbohydrate 85, Fiber 3.8, Sugar 2.2, Protein 32.6
More about "chicken with tamarind pomegranate sauce food"
TAMARIND CHICKEN - AMIRA'S PANTRY
From amiraspantry.com
4.5/5 (21)Estimated Reading Time 3 mins
- In a bowl combine garlic, soy sauce, brown sugar, tamarind, vinegar and ketchup , mix everything well together.
- When all the water has evaporated from the chicken and it is nice and a little brown , pour the sauce into the pan. Stir it around to cover all the chicken pieces.
CHICKEN WITH TAMARIND SAUCE, SHALLOTS AND PICKLED CHILLIES ...
From deliciousmagazine.co.uk
5/5 (3)Category Seafood Curry RecipesCuisine Vietnamese RecipesTotal Time 50 mins
- Combine the chicken, fish sauce, sugar and garlic in a large bowl and season with black pepper. Cover and refrigerate for at least 1 hour, or overnight if time permits.
- Meanwhile, to make the tamarind sauce, put all the ingredients in a small saucepan and stir over low heat for 5 minutes or until the sugar has dissolved. Remove from the heat and set aside.
- Drain the chicken and pat dry with paper towel. Dust the chicken in cornflour and shake off the excess. Put two large frying pans over medium–high heat and add 2 tablespoons of vegetable oil to each pan. When the oil is nearly smoking, add the chicken and cook, in batches, for 3 minutes on each side. When the chicken is browned all over, reduce the heat to medium–low and cook, turning frequently, for another 5 minutes or until cooked through. Drain on paper towel.
- Transfer the hot crisp chicken to a large serving platter. Spoon the tamarind sauce over the top, then scatter with the sliced shallots, pickled chilli and herbs.
CHICKEN WITH TAMARIND, APRICOTS AND CHIPOTLE SAUCE ...
From jewishfoodexperience.com
Estimated Reading Time 1 min
RECIPE: CHICKEN IN TAMARIND SAUCE - KOH CHANG GUIDE
From koh-chang-guide.com
Estimated Reading Time 2 mins
POMEGRANATE AND TAMARIND CHICKEN MIXES SWEET AND …
From daily-journal.com
Author Deb TerrillEstimated Reading Time 5 mins
INSTANT POT GEORGIAN POMEGRANATE CHICKEN RECIPE | THE NOSHER
From myjewishlearning.com
Servings 6-8Estimated Reading Time 6 minsAuthor Sonya Sanford
POMEGRANATE CHICKEN | CHICKEN RECIPES | TESCO REAL FOOD
From realfood.tesco.com
4/5 (81)Total Time 45 minsCategory DinnerCalories 547 per serving
SUMAC, TAMARIND AND POMEGRANATE RECIPES - THE GUARDIAN
From theguardian.com
Estimated Reading Time 7 mins
ROASTED CHICKEN WITH POMEGRANATE - LIDIA
From lidiasitaly.com
10 BEST TAMARIND CHICKEN RECIPES - YUMMLY
From yummly.com
6 BEST TAMARIND ALTERNATIVES THAT ARE EASY TO ... - FITIBILITY
From fitibility.com
Estimated Reading Time 5 minsPublished 2020-09-11
- Lemon Juice + Sugar + Worcestershire Sauce. This mix of flavors may seem weird, but using lemon juice, sugar, and Worcestershire sauce together can create a similar flavor to tamarind.
- Pomegranate Molasses. This choice is very common in Middle Eastern, African, and Mediterranean dishes. Pomegranate molasses is tart, sweet, and a bit bitter, but it can mimic tamarind when cooking things like pad thai, curries, stews, and sinigang.
- Lime Juice + Brown Sugar. Mixing lime juice and brown sugar can seem simple, but it works well if you need to imitate the sweetness and tartness of tamarind.
- Amchoor. This option is simply mango powder and it tastes similar to tamarind paste. Usually, this powder comes from dried unripe mangoes that are ground into a fine texture.
- Apple Cider Vinegar. While this isn’t an ideal option, when you don’t have any more ingredients handy, apple cider can be a good choice. Use about half the amount that the recipe indicates because this vinegar is more tart than tamarind paste.
- Fruit Jam. This option may also seem unconventional, but the truth is, many fruit jams contain similar flavors to tamarind. You can try to find tamarind jam, but some close flavors include mango, apricot, ginger, and orange.
GRILLED/BAKED CHICKEN IN A TAMARIND MASALA SAUCE | FOOD ...
From foodfashionparty.com
Estimated Reading Time 3 mins
EASY ROASTED POMEGRANATE CHICKEN THIGHS - RECIPE! - LIVE ...
From genabell.com
Estimated Reading Time 3 mins
ROASTED LAMB WITH POMEGRANATE-TAMARIND SAUCE RECIPE ...
From cookingchanneltv.com
Servings 4Total Time 1 hr 30 minsCategory Main-Dish
THAI TAMARIND CHICKEN STIR-FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (45)Total Time 25 minsCategory Dinner, EntreeCalories 354 per serving
CHICKEN KEEMA LETTUCE WRAPS WITH TAMARIND DIPPING SAUCE ...
From masalamommas.com
Estimated Reading Time 3 mins
CHICKEN WITH POMEGRANATE SAUCE RECIPES
From tfrecipes.com
CHICKEN WITH POMEGRANATE SAUCE RECIPE - ALL INFORMATION ...
From therecipes.info
10 BEST CHICKEN WITH POMEGRANATE SAUCE RECIPES - YUMMLY
From yummly.com
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE ...
From pinterest.ca
CHICKEN WITH TAMARIND SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE ...
From fooddiez.com
CHICKEN IN POMEGRANATE SAUCE WITH WALNUTS & FIGS – FROM ...
From shemtovtaamtov.wordpress.com
GRILLED CHICKEN WITH TAMARIND SAUCE RECIPES
From vietnamonline.com
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE …
From chowhound.com
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE RECIPE ...
From eatyourbooks.com
ROASTED LAMB WITH POMEGRANATE-TAMARIND SAUCE - GLUTEN FREE ...
From fooddiez.com
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE ...
From keeprecipes.com
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE RECIPE ...
From pinterest.com
SUBSTITUTE FOR TAMARIND SAUCE - BLOGCHEF.NET
From blogchef.net
CHICKEN WITH TAMARIND POMEGRANATE SAUCE RECIPES
From tfrecipes.com
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE ...
From diningandcooking.com
STICKY TAMARIND CHICKEN | PICTURE THE RECIPE
From picturetherecipe.com
10 BEST CHICKEN WITH POMEGRANATE SAUCE RECIPES | YUMMLY
From yummly.co.uk
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE RECIPE ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love