POMEGRANATE CHICKEN
Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 37 g, Cholesterol 191.4 mg, Fat 17 g, Fiber 0.8 g, Protein 64.2 g, SaturatedFat 4.6 g, Sodium 928.3 mg, Sugar 30.9 g
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 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
CHICKEN PAILLARDS WITH POMEGRANATE SAUCE AND BACON AND BABY POTATO HASH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
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.
BATTERED CHICKEN WINGS WITH POMEGRANATE AND MANGO BARBECUE SAUCE
Steps:
- Puree the mango flesh in a food processor or blender (water may be needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.
- Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.
- In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
- To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce.
CAPRESE CHICKEN WITH POMEGRANATE GLAZE
Provided by Jeff Mauro, host of Sandwich King
Time 1h45m
Yield 4 servings
Number Of Ingredients 9
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.
ROASTED CHICKEN WITH POMEGRANATE MOLASSES
Provided by Claire Robinson
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.
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 W/POMEGRANATE SAUCE
this is from an old cookbook of mine called international cooking for the jewish home, so this is kosher as well as delicious! this can be made with a whole duck, quartered, just increase the original cooking time to 1 1/2 hrs. enjoy all you pomegranate lovers!
Provided by chia2160
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat oil in skillet, brown chicken breasts on both sides, remove and set aside add tumeric and onions to skillet, and most of walnuts (reserve 2 tbsp for garnish).
- cook until light brown.
- transfer onion walnut mixture to a 6 quart pot.
- add broth, bring to boil, lower to simmer and cook for 15 minutes add chicken, cover, simmer for 45 minutes.
- meanwhile, cut pomegranate in quarters and remove seeds.
- add to the chicken along with lemon juice and sugar cover and cook for 30 minutes more.
- season with salt& pepper serve with rice and garnish with extra ground walnuts.
Nutrition Facts : Calories 606.3, Fat 43.7, SaturatedFat 5.9, Cholesterol 46.4, Sodium 812.4, Carbohydrate 31.6, Fiber 3.9, Sugar 22.8, Protein 27.5
BRAISED CHICKEN WITH POMEGRANATE MOLASSES
I'm crazy for pomegranate molasses. I first discovered it when I was working at a restaurant in SoHo, and one of my tasks was to make the spice run (that was just because I lived near the store). It was such a treat-I'd get sent up to Kalustyan's, an incredible Indian spice market, to shop for ingredients for the restaurant. I'd go upstairs to where they serve food and get a falafel and hummus sandwich and then wander through the aisles of spices, rice, sweets, and grains, just taking it all in, amazed by the array of flavors the world has to offer. One of these was pomegranate molasses. Pomegranate is actually used a lot in Italian cooking, so I felt comfy using this delicious delicacy! It's a brilliant red color, has a lovely jammy consistency, and it's super sour, so it gives dishes a real flavor bump. I love shellacking it on the outside of a chicken for a tangy, tart, sticky glaze.
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard--it has fulfilled its garlic destiny.
- Season the chicken thighs with salt and place them skin side down in the pan. Don't crowd the pan or the thighs will steam instead of brown--you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total.
- Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.
- Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half--it should be slightly thick and syrupy. Season with salt.
- Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace.
- While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
- Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.
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 SAUCE
Make and share this Pomegranate Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 2h10m
Yield 4 half pints, 16 serving(s)
Number Of Ingredients 3
Steps:
- Cut Pomegranates in half and put seeds through a juice reamer.
- Strain juice through a damp jelly bag or several layers of damp cheesecloth.
- Measure 5 cups of pomegranate juice.
- In a large saucepot combine the pomegranate juice, lemon juice and sugar.
- Bring to a boil, stirring constantly until sugar dissolves.
- Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
- Simmer, stirring often, until product is reduced by half.
- Ladle hot sauce into sterile, hot jars.
- Leave 1/4 inch head space.
- Wipe rims and adjust caps.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- This makes 4 half pints.
Nutrition Facts : Calories 136.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35, Fiber 0.8, Sugar 33.7, Protein 1.2
WALNUT CHICKEN WITH POMEGRANATE SAUCE
Categories Chicken Nut Sauté Walnut Winter Pomegranate Bon Appétit
Yield Serves 4
Number Of Ingredients 13
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.
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
GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE
Adapted from Bon Appétit July 2005. I used boneless skinless chicken breasts. A grilled version of the classic Persian stew called fesenjan. What to drink: Cabernet Sauvignon.
Provided by mell_2
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For Sauce: Melt butter in heavy large skillet over medium-high heat. Add onions; sauté 5 minutes. Add walnuts. Sauté until nuts are slightly darkened, about 12 minutes. Mix in the remaining ingredients. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made one day ahead. Cover; chill. Rewarm, thinning with more broth if desired.).
- For Chicken: Prepare barbecue (medium heat). Mix molasses and cinnamon. Brush chicken with olive oil and sprinkle with salt and pepper. Cook chicken glazing in the last minutes of cooking.
Nutrition Facts : Calories 488.6, Fat 33.2, SaturatedFat 6.6, Cholesterol 83.7, Sodium 171.3, Carbohydrate 16.2, Fiber 3.9, Sugar 6.4, Protein 35.6
More about "chicken wpomegranate sauce food"
FESENJAN (PERSIAN POMEGRANATE CHICKEN) RECIPE - SIMPLY …
From simplyrecipes.com
CHICKEN WITH POMEGRANATE BBQ SAUCE RECIPE ON FOOD52
From food52.com
POMEGRANATE CHICKEN | CHICKEN RECIPES | TESCO REAL …
From realfood.tesco.com
10 BEST CHICKEN WITH POMEGRANATE SAUCE RECIPES | YUMMLY
From yummly.com
WALNUT-CRUSTED CHICKEN WITH POMEGRANATE SAUCE
From fromachefskitchen.com
CHICKEN IN POMEGRANATE SAUCE - RECIPES - TASTY QUERY
From tastyquery.com
10 BEST CHICKEN WITH POMEGRANATE SAUCE RECIPES | YUMMLY
From yummly.co.uk
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
CHICKEN IN POMEGRANATE SAUCE - BIGOVEN.COM
From bigoven.com
ANNE BURRELL SHARES RECIPE FOR CHICKEN WITH POMEGRANATE MOLASSES
From today.com
POMEGRANATE CHICKEN SAUCE - FULL BELLY FARM
From fullbellyfarm.com
POMEGRANATE-GLAZED CHICKEN RECIPE | COOKING LIGHT
From cookinglight.com
POMEGRANATE CHICKEN THIGH RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
POMEGRANATE CHICKEN - WAVES IN THE KITCHEN
From wavesinthekitchen.com
BRAISED CHICKEN WITH POMEGRANATE MOLASSES RECIPE
From today.com
THYME-INFUSED CHICKEN BREASTS WITH POMEGRANATE SAUCE
From bettycrocker.com
ROASTED CHICKEN WITH POMEGRANATE - LIDIA
From lidiasitaly.com
POMEGRANATE AND CHICKEN STEW | JAMIE MAGAZINE
From jamieoliver.com
CHICKEN WITH POMEGRANATE SAUCE RECIPES
From tfrecipes.com
CHICKEN WITH POMEGRANATE SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN WITH POMEGRANATE-GINGER CREAM SAUCE
From mygourmetconnection.com
POMEGRANATE SAUCE FOR CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED CHICKEN WITH POMEGRANATE SAUCE | ITALICIOUS
From italicious.blog
10 BEST CHICKEN WITH POMEGRANATE SAUCE RECIPES | YUMMLY
From yummly.co.uk
POMEGRANATE GLAZED CHICKEN | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
10 BEST CHICKEN WITH POMEGRANATE SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN WITH POMEGRANATE MOLASSES BY ZAATAR AND ZAYTOUN
From zaatarandzaytoun.com
14 SAUCES FOR CHICKEN THAT ARE RESTAURANT-QUALITY GOURMET
From morethangourmet.com
KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE)
From stage.element.allrecipes.com
10 BEST CHICKEN WITH POMEGRANATE SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN WPOMEGRANATE SAUCE RECIPES
From tfrecipes.com
POMEGRANATE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN IN POMEGRANATE AND WALNUT SAUCE | MIDDLE EASTERN FOOD …
From theguardian.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