POMEGRANATE ROASTED CHICKEN
This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
- Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
- Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.
Nutrition Facts : Calories 520 g, Cholesterol 142 g, Fiber 3 g, Protein 47 g, Sodium 160 g
ROASTED CHICKEN WITH POMEGRANATE SALSA
Used throughout the Middle East, pomegranate molasses is made by reducing fresh pomegranate juice until a thick syrup. The sweet-tart molasses gives depth and complexity to simple roasted chicken legs, which become beautifully glazed as they cook in the oven. And the pomegranate-orange salad adds welcomed pops of freshness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl.
- Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight.
- Preheat the oven to 400˚ F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats.
- Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes.
- Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa.
POMEGRANATE CHICKEN
Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
- Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
- Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 37 g, Cholesterol 191.4 mg, Fat 17 g, Fiber 0.8 g, Protein 64.2 g, SaturatedFat 4.6 g, Sodium 928.3 mg, Sugar 30.9 g
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.
POMEGRANATE CHICKEN WITH ALMOND COUSCOUS
Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
- Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
- After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
Nutrition Facts : Calories 590 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium
MOROCCAN ROASTED POMEGRANATE CHICKEN
Make and share this Moroccan Roasted Pomegranate Chicken recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 1h20m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
- Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
- Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
- Remove chicken, and rack from pan and let stand 10 minutes.
- Remove skin from dark meat, and discard.
- Remove seeds from pomegrante, set 1 tablespoon seeds aside.
- Place remaining seeds in a blender, pulse to crush.
- Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
- Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
- Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
- Cook 16 minutes or until reduced to 1/3 cup.
- Remove from heat, and stir in lemon juice, and remaining salt.
- Serve sdauce with chicken, and sprinkle with remaining seeds.
POMEGRANATE AND FENNEL CHICKEN (POLLASTRE AMB MAGRANA)
This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It's also popularly made with quail or duck-another Moorish influence.
Provided by Emma Warren
Categories Dinner Chicken Pomegranate Pomegranate Juice Roast Fennel Winter Walnut Dairy Free Wheat/Gluten-Free Sherry
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the chicken with salt and pepper and lay flat on a large plate. Transfer to the fridge for a minimum of 30 minutes, but preferably a few hours, to dry the skin a little.
- Meanwhile, heat 11/2 tablespoons of oil in a frying pan over medium heat and add the onion. Cook for 6-8 minutes, until starting to soften, then stir through the minced garlic and bay leaf. Cook for 2 minutes, then add half the pomegranate arils, the molasses, sherry and sugar. Bring to the boil, reduce the heat to low and gently simmer for 10-12 minutes, until the mixture has thickened and reduced by one-third. Remove and discard the bay leaf, then remove the pan from the heat and blitz the mixture with a hand-held blender until smooth. Pass the sauce through a fine sieve to remove the aril pulp and set aside in a bowl.
- Preheat the oven to 220°C (430°F) convection.
- Place the red onion, garlic bulb, thyme and fennel in a large baking dish. Sprinkle with 2 tablespoons of the remaining pomegranate arils, drizzle over 11/2 tablespoons of oil and season with salt and pepper. Place the butterflied chicken on top of the vegetables and rub with 1 tablespoon of oil. Sprinkle over the fennel seeds, season with salt and pepper, then transfer to the oven and roast for 15 minutes or until the skin starts to turn golden. Remove the dish from the oven and baste the top of the chicken with 2 tablespoons of the pomegranate sauce. Add 250 ml (81/2 fl oz/1 cup) of water to the dish, then reduce the oven temperature to 160°C (320°F) and roast the chicken for a further 45 minutes.
- Increase the temperature back to 220°C (430°F) and baste the chicken with 2 more tablespoons of sauce and add another 125 ml (4 fl oz/1/2 cup) of water to the dish. Bake for a final 6-8 minutes, until the chicken skin is dark and dry.
- Meanwhile, in a small bowl, dress the chopped walnuts with a little olive oil and salt.
- Transfer the roast chicken and caramelized fennel and onion to a serving platter and scatter over the the remaining pomegranate arils and the dressed walnuts. Serve with the remaining pomegranate sauce, the fennel fronds and a few salad leaves on the side.
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
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