Grilled Chicken With Walnut Pomegranate Sauce Food

ROASTED CHICKEN WITH CREAMY WALNUT SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
• Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
• When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD

Steps:

• In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.
• Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.
• Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.

WALNUT-POMEGRANATE-GRILLED CHICKEN

Steps:

• In a shallow dish, soak bamboo skewers for 10 minutes.
• Pat the fillets dry with paper towels and cut into thin strips; season with the garlic powder and salt. Thread onto skewers and set aside.
• In a small bowl, combine the walnut butter and pomegranate molasses or concentrate, mashing and stirring, or whisking the two together until fairly uniform. Add the port or apple juice, plus a little salt, to taste - stirring to combine. Set aside, near the stove.
• Place a small, heavy-bottomed skillet (just large enough to hold the fillets in a single layer) or a ridged grill pan over medium heat and wait for about a minute. Pour in the olive oil and swirl to coat the pan. Add the chicken skewers allowing some space between them and cook, undisturbed, for about 2 minutes, or until golden brown. Use a metal spatula to carefully loosen each chicken filled skewer and flip it over, adding a little more oil if the pan seems dry. Cook on the second side for another 2 or so minutes, or until the bottom surface matches the top. You may need to lower the heat if the chicken begins to burn, or raise it if it is not browning quickly. To check for doneness, insert an instant-read thermometer lengthwise into the thickest part. It should register 165°F; the meat should be opaque white throughout.
• Brush with about a teaspoon of the sauce on each piece of chicken during the last minute or so of cooking, spreading the sauce into place (you can use the back of a spoon or a brush). Transfer the chicken to a plate and let rest for about 2 minutes before serving. Serve hot, or at room temperature, with additional sauce spread on top, and pomegranate seeds to garnish.

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 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.

GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE

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.

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.

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.