POMEGRANATE MOLASSES-GLAZED CHICKEN AND CARROTS
Pomegranate molasses, a staple ingredient in the Eastern Mediterranean, gives this one-pot dish a delectable tang.
Provided by Jessica Battilana
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. each salt and pepper.
- Pat chicken thighs dry with paper towels and season all over with remaining 1/4 tsp. each salt and pepper.
- Heat a dutch oven over medium-high heat and add oil. When hot but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
- Add carrots to dutch oven and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
- Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.
- *Find at well-stocked grocery stores and online.
Nutrition Facts : Calories 412, Carbohydrate 26, Cholesterol 112, Fat 20, Fiber 3.1, Protein 32, SaturatedFat 4.6, Sodium 376
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
POMEGRANATE-GLAZED CARROTS
Make and share this Pomegranate-Glazed Carrots recipe from Food.com.
Provided by DailyInspiration
Categories Citrus
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet, melt the butter over medium heat. Add the carrots and saute until they are bright orange, 2 minutes.
- Pour in the orange and pomegranate juices. Season to taste with salt and pepper. Simmer, stirring occasionally, until the carrots are tender-crisp and glazed, 12 minutes.
POMEGRANATE MOLASSES GLAZED ROASTED CARROTS
This recipe uses my homemade pomegranate molasses recipe (posted separately) or you can use store bought molasses.
Provided by Bren in LR
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
- In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
- Spread carrots in a single layer on the prepared baking sheet.
- Roast 15 to 20 minutes or until carrots are almost tender.
- Drizzle with pomegranate molasses, stir well and roast 5 minutes more.
Nutrition Facts : Calories 109.8, Fat 7, SaturatedFat 1, Sodium 84.3, Carbohydrate 11.7, Fiber 3.4, Sugar 5.8, Protein 1.1
POMEGRANATE MOLASSES GLAZED CHICKEN & CARROTS
I absolutely love pomegranate molasses -- it has such sweet/tart taste. Feel free to substitute the carrots with pearl or cipollini onions. Recipe is from Sunset.
Provided by Daily Inspiration S @DailyInspiration
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
- Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
- Heat a dutch oven over medium-high heat and add oil. When hot, but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
- Add carrots to dutch oven and cook 5 minutes turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
- Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.
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.
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- To spatchcock the chicken, put the bird breast-side down on a chopping board. Using sharp meat scissors or poultry shears, cut down each side of the backbone starting at the parson’s nose (main entrance to the cavity). Turn the chicken over and open it out while pushing down to flatten it and break through the wishbone.
- Put the chicken in a resealable plastic bag with the pomegranate molasses, garlic and chilli. Season with salt and pepper, then seal the bag. Move the chicken around in the bag to coat it completely, then leave to marinate in the fridge for at least 2 hours, preferably overnight.
- When ready to cook, heat the oven to 200°C/180°C fan/gas 6 and prepare the vegetables. Put the carrots, parsnips and red onions into a large roasting tray and drizzle with the olive oil. Season with salt and pepper, then toss to coat. Make space in the centre of the tray, then add the chicken and its marinade.
- Roast for 50-60 minutes until cooked through and the chicken juices run clear when you push a skewer into the thickest part of the thigh. The veg should also be tender. About 10 minutes before the end of the cooking time, brush the chicken with more pomegranate molasses and return to the oven.
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