GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD
Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is made from pomegranate juice simmered until nearly as thick and dark as espresso, but with even more punch. Both pickle-sour and syrupy sweet, it's as pungent as chile paste but with the vivid bristle of tart red fruit instead of capsicum heat. In Middle Eastern cuisines, pomegranate molasses is usually tossed into salads, stirred into stews and sprinkled on vegetables and fish. In my kitchen, I especially adore it as a way to perk up mild meats like chicken. A small drizzle after you're done grilling the meat can add just the right note of sweet-tart complexity to make everything shine.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 47 grams, Carbohydrate 18 grams, Fat 71 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 17 grams, Sodium 1098 milligrams, Sugar 10 grams, TransFat 0 grams
POMEGRANATE, CHICKEN AND FARRO SALAD
This chicken and pomegranate salad is special-simple, yet sophisticated-and never fails to win raves. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool. , Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.
Nutrition Facts : Calories 482 calories, Fat 24g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 251mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 23g protein.
POMEGRANATE-CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, yogurt, Dijon mustard, lemon juice and some salt and pepper. Taste and adjust seasonings as needed.
- Add the shredded chicken, pomegranate seeds, chives and celery to a bowl. Pour some of the dressing around the sides of the bowl and toss to combine. Add more dressing as desired. Taste and adjust seasonings as needed.
- Serve on top of some baby arugula if using.
POMEGRANATE CHICKEN SALAD (SLOW COOKER)
From The Perfect Pantry blog. Author Lydia Walshin lives in a log cabin in Rhode Island and relies upon pantry staples. I hope to make this soon, as pomegranate molasses is an ingredient I really like.
Provided by duonyte
Categories Lunch/Snacks
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3-quart slow cooker, combine the chicken, onion, pomegranate molasses, ginger, garlic, lemon juice, sugar, salt and pepper. Stir everything to distribute the ingredients.
- Cover and cook on HIGH for 2.5 hours, or on LOW for 5 hours. (If you use a larger slow cooker, it will cook much more quickly, so keep a close watch. Overcooked chicken is dry chicken).
- Remove the chicken to a platter and set aside to cool. The liquid in the cooker should be a nice consistency to dress the salad, but if it's too thin, set the cooker to HIGH and cook, uncovered, until the sauce reduces slightly. If the liquid is too thick, add 1 tablespoon of water.
- While the chicken is cooling to room temperature, set a dry nonstick frying pan on the stovetop. Over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan frequently, until the nuts are lightly browned. Remove from heat.
- To assemble the salad, arrange the lettuce on a platter or in individual serving bowls. Top with a few pieces of chicken, and a sprinkling of nuts and dried cherries or cranberries. Pour some of the sauce over each portion, and serve.
Nutrition Facts : Calories 372.5, Fat 14.6, SaturatedFat 2.5, Cholesterol 165.3, Sodium 343.9, Carbohydrate 17.9, Fiber 7.3, Sugar 8.4, Protein 44.5
SPICE-RUBBED CHICKEN WITH POMEGRANATE SALAD
Apply a light touch to your Indian meal with a sweet pomegranate and mint dressing instead of heavy curry sauce
Provided by Roopa Gulati
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Score the chicken with a sharp knife, about 2-3 cuts in each piece. Mix the spices with a little salt, the olive oil and vinegar in a small bowl. Using gloves (turmeric stains your fingers), rub this spice mixture over the chicken pieces and transfer to a roasting tin. Leave to marinate for at least 20 mins, or overnight in the fridge if you're preparing ahead.
- Heat oven to 200C/180C fan/gas 6. Cover the chicken with foil and bake for 30 mins. Remove the foil and continue cooking in the oven for another 10 mins until tender. Baste with tin juices and rest for 5 mins before serving.
- Meanwhile, make the salad. Mix the pomegranate seeds with the orange segments, mix the lime juice with the pomegranate molasses, then drizzle over. Scatter with torn mint leaves and serve alongside the chicken.
Nutrition Facts : Calories 294 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium
CHICKEN SALAD WITH APPLE, POMEGRANATE, AND BEET
Our Chicken Salad with Apple, Pomegranate, and Beet makes for a delicious, nutritious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a medium pot, combine chicken and enough water to cover by 1 inch; season with salt. Bring to a simmer over medium-high, then reduce heat to a low simmer and cook chicken until cooked through, 18 to 20 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove skin and bones and thinly slice.
- Meanwhile, whisk together orange zest and juice, and oil; season with salt and pepper. Arrange beets on a large platter. Top with greens, chicken, apples, and pomegranate seeds. Drizzle with orange dressing.
More about "pomegranate chicken salad recipes"
21 POMEGRANATE RECIPES - BON APPéTIT RECIPE | BON APPéTIT
From bonappetit.com
Author Elyssa Goldberg
- Shredded Cabbage Salad with Pomegranate and Tomatoes. You can stuff this slawlike salad inside your pita, or eat it on its own. View Recipe.
- Pomegranate Molasses Chicken with Bulgur Salad. The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. View Recipe.
- Pomegranate-Chia Seed Yogurt Parfait. Chia seeds form a gel when they are soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding.
- Radicchio Salad with Turkey, Pear, and Pomegranate. Fresh from the Food Lover's Cleanse, this medley of unexpected ingredients is tied together with a nutty-punchy dressing.
- Mackerel with Cauliflower "Couscous" and Tahini. Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout. View Recipe.
- Crunchy Winter-Vegetable Salad. The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing). View Recipe.
- Baked Minty Rice with Feta and Pomegranate Relish. If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique. View Recipe.
- Kale with Pomegranate Dressing and Ricotta Salata. Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
- Pomegranate-Apple Salad with Greek Yogurt. Fruity and floral, but not too much so, this fruit salad gussies up even the most routine of morning yogurts.
- Citrus Salad with Orange-Flower Water, Pistachios, and Pomegranate Seeds. Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap.
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