POMEGRANATE-GLAZED CHICKEN WITH BUTTERY PINE NUTS
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Chicken Yogurt Roast Bake Pomegranate Juice Honey Garlic Pine Nut
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
- Let chicken sit at room temperature 1 hour before cooking.
- Place a rack in top position of oven; preheat to 450°F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
- Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
- Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25-30 minutes. Transfer to a cutting board and let rest 15 minutes.
- Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don't let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
- Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.
POMEGRANATE-GLAZED CHICKEN
More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
- Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
- Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.
POMEGRANATE GLAZED CHICKEN
Once you have discovered the joy of cooking with the flavor of pomegranate, you will be just delighted!! If you are anything like I was, I tried it with just about everything!! I just love pomegranates, I even keep a good supply on hand in my freezer, so I always have them when I want them. This recipe is so delicious, another way to serve chicken, and served with rice, is just an absolutely delicious meal!!
Provided by Chef mariajane
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- GLAZE: Combine first 6 ingredients. Reserve.
- Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
- CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
- Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
- Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
- Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.
Nutrition Facts : Calories 489.9, Fat 30.9, SaturatedFat 2.8, Cholesterol 75.5, Sodium 776.6, Carbohydrate 27.9, Fiber 3.2, Sugar 20.3, Protein 26.3
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