POMEGRANATE SKILLET CHICKEN
A sweet and tart pomegranate chicken that easily comes together in ONE single pan with minimal ingredients! This succulently tender and juicy chicken is just as perfect for entertaining as it is for a quick weeknight meal!
Provided by Daniela Gerson
Categories Dinner Entree Lunch
Time 1h15m
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400.
- Pat chicken dry with a paper towel, season with salt and let sit while you make the marinade (up to 30 min is ideal).
- Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Spread the marinade around so all the chicken is evenly coated and let sit at least 30min and up to over night in the fridge.
- To cook, place chicken skin side up in a roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan.
- Cook until the chicken is tender at the bone and a meat or instant read thermometer reaches 165 when inserted inserted in the thickest part (about 25 minutes for breasts and 45 for thighs. If using both light and dark meat, remove the breasts while the thighs keep cooking then return the breasts to the pan in the oven once the thighs are done.
- Crank the oven to 450 and let the sauce reduce and the skin get dark brown and crispy, about 12 min longer. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
- Serve warm and garnish with pomegranate seeds and chopped parsley.
- Cover and refrigerate leftovers for up to 3 days.
POMEGRANATE-MARINATED CHICKEN
An adopted recipe, one that I enjoy very much, I love pomegranate molasses! If you haven't tried it, please do - it does make a DIFFERENT CHICKEN DISH. I love the dressing on a bowl of salad greens too.
Provided by Elly in Canada
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
- Remove skin and trim bones from the side of each breast.
- Place chicken in a glass baking dish.
- Pour marinade over chicken, cover and refrigerate overnight, turning once.
- To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
- Whisk in olive oil slowly, blending well.
- Stir in mint.
- Cover and refrigerate until ready to use.
- Preheat oven to 350 degrees.
- Heat a 10-to-12-inch nonstick skillet over medium-high heat.
- Remove the chicken from the marinade.
- When the pan is hot, place chicken skin-side down and brown well.
- Transfer to a rack set in a roasting pan.
- Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
- (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.
Nutrition Facts : Calories 339.3, Fat 22.9, SaturatedFat 3.4, Cholesterol 68.4, Sodium 369.2, Carbohydrate 5.6, Fiber 0.3, Sugar 4.5, Protein 27.4
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.
GRILLED CHICKEN LEGS WITH POMEGRANATE MOLASSES
Make and share this Grilled Chicken Legs With Pomegranate Molasses recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill.
- In a shallow dish, mix chicken with l/2 cup virgin olive oil, honey, vinegar and paprika, and allow to marinate overnight in refrigerator or 3 hours at room temperature.
- Sprinkle chicken with salt and pepper and place on grill.
- Grill 12-13 minutes per side, or until juices run clear when pierced with a fork or knife.
- Remove cooked chicken from grill and drizzle with pomegranate molasses.
- Serve immediately.
ROAST CHICKEN THIGHS WITH POMEGRANATE MOLASSES
A key ingredient in Persian cuisine, we've used pomegranate molasses as a marinade to give the meat a fruity, sticky finish without full-on sweetness. Not sure what to do with leftover pomegranate molasses? We suggest using it in this knockout aubergine and shallot salad recipe.
Provided by delicious. magazine
Categories Low-fat recipes
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Put the chicken, garlic, pomegranate molasses, lemon, onions, Mediterranean seasoning and oil in a mixing bowl with 1½ tsp fine salt and some freshly ground black pepper. Set aside, covered, to marinate for 2 hours (or longer, in the fridge, if you have the time - see Make Ahead).
- Heat the oven to 200°C/180°C fan/gas 6. Transfer the chicken and its marinade to a shallow roasting tin, then roast for 40-45 minutes, until the chicken has turned sticky and caramelised.
- Combine the herbs and pomegranate seeds in a bowl. Drizzle the chicken with a little more pomegranate molasses (optional), then scatter with the herbs and pomegranate seeds.
Nutrition Facts : Calories 234kcals, Fat 12.3g (2.4g saturated), Protein 22.5g, Carbohydrate 10.1g (6.5g sugars), Fiber 1.8g
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.
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- Mix the garlic, Herbes de Provence, Dijon mustard, avocado oil, pomegranate molasses, and serrano pepper in a bowl.
- Lightly season with salt and cover the chicken with the mixture. Make sure to get some under the skin.
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- In a large bowl, whisk together the buttermilk, kosher salt, sumac, ¼ cup of the pomegranate molasses and 2 tablespoons of the olive oil. Add the chicken legs and toss well to coat. Cover and refrigerate overnight.
- The next day, preheat the oven to 425°F. Remove the leaves from the carrots and rinse well, reserving 1½ cups of tender leaves. Chop the carrots into 1-inch pieces and place in a medium bowl with ¼ cup of the olive oil and 2 tablespoons of the pomegranate molasses. Season with salt, then toss to coat.
- Transfer the carrots to a sheet pan and roast until they get just a hint of color, 15 minutes. Drain the marinated chicken and nestle each leg in between thecarrots on the pan. Return the pan to the oven and cook until the chicken is golden brown and cooked through, 40 to 45 minutes. Remove from the oven and let rest for 5 minutes.
POMEGRANATE ROASTED CHICKEN THIGHS {ONE PAN} - FEELGOODFOODIE
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- Preheat oven to 400°F. Dry the chicken with a paper towel and place on a 9 x 12 oven-safe rimmed baking dish.
- In a small bowl, whisk together the olive oil, pomegranate molasses, zaatar, paprika, garlic powder, oregano, salt and pepper. Pour the sauce on top of the chicken and use your hands to evenly coat. Place the sliced shallots and sliced lemons around the chicken. Marinate for at least 30 minute or up to 24 hours.
- Bake uncovered for 50-60 minutes until the chicken is cooked through and looks sticky and caramelized. Broil for 3-5 more minutes if needed for a golden-brown color.
POMEGRANATE MOLASSES CHICKEN WITH ROASTED VEGETABLES RECIPE
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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.
POMEGRANATE MOLASSES-GLAZED CHICKEN AND CARROTS RECIPE
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- 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.
CHICKEN WITH ZA'ATAR & POMEGRANATE MOLASSES - CARAMEL
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- To prepare the marinade, mix together the garlic, parsley, pomegranate molasses, za'atar spice, cinnamon powder, salt and salt with the chicken and keep this aside for at least 30 minutes.
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