Chicken with Pomegranate is a delightful and exotic twist on a classic chicken dinner. This dish features tender chicken breasts cooked in a flavorful sauce made with pomegranate molasses, honey, and a variety of aromatic spices. The result is a succulent and juicy chicken dish with a slightly sweet and tangy flavor profile that’s sure to impress your taste buds.
Whether you’re cooking for a special occasion or simply looking to add some variety to your weeknight dinners, Chicken with Pomegranate is a great choice. So, let’s grab some ingredients and get ready to make this delicious and unique dish!
Contents
What Type of Chicken Is Best to Make Chicken with Pomegranate?
Boneless, skinless chicken breasts or chicken thighs are best for this dish because they cook quickly and evenly.
What Can I Serve with Chicken with Pomegranate?
Serving Suggestions
This dish pairs well with a variety of sides, such as rice, quinoa, or roasted vegetables. You can also serve it with a fresh salad or flatbread to soak up the delicious sauce.
Are There Any Variations of This Dish?
Recipe Variations
Some variations include adding chopped nuts or pomegranate seeds on top of the dish for added crunch and texture. You can also try using different spices or herbs to customize the flavor to your liking.
Things to Consider for This Recipe
- Use fresh pomegranate juice if possible for the best flavor. If fresh juice is not available, look for 100% pure pomegranate juice at your grocery store.
- Marinate the chicken in the herb and spice mixture for at least 30 minutes before cooking to infuse the flavor into the meat.
- If the sauce is too thin, add a cornstarch slurry (cornstarch mixed with water) to thicken it.
- Taste the sauce and adjust the seasoning to your liking. If it’s too sweet, add a splash of vinegar or lemon juice to balance the flavors.
More Poultry Recipes
Chicken with Pomegranate
Ingredients
- 1 tbsp white vinegar
- 3 tbsp pomegranate molasses divided
- 6 large garlic cloves chopped
- 1 tbsp seasoning salt
- 1¼ tsp ground cloves
- 1½ tsp paprika
- 1 tsp ground nutmeg
- as required Freshly ground black pepper
- 6 chicken drumstick
- 1 large red onion sliced and divided
- 2 tbsp extra virgin oilve oil divided
- ½ cup dry white wine
- 2½ cups chicken broth
- 1 bay leaf
- 2 tbsp dried mint leaves crushed
- ⅓ cup pomegranate seeds
- ¼ cup white sesame seeds
Instructions
- In a large bowl, add the vinegar, 1 tablespoon of molasses,garlic and spices and mix well.
- Add the chicken thighs and coat with themixture generously.
- In the bottom of a large baking dish, spread half of theonion slices.
- Arrange the chickenover onion slices in a single layer and refrigerate, covered for 2 hours.
- Remove the baking dish from refrigerator andset aside at room temperature for about 15-20 minutes before cooking.
- Preheat the oven to 450 °F.
- In a large heavy-bottomed skillet, heat 1tablespoon of oil over medium-high heat and cook the chicken thighs for about2-3 minutes per side.
- Remove from the heat and place the chickenthighs in a large roasting pan.
- In the sameskillet, heat the remaining oil over medium-high heat and sauté the remaining onionslices for about 3-5 minutes.
- Stir in the wineand cook for about 2-3 minutes, scraping up the browned bits from the bottom.
- Add the remaining pomegranate molasses, bayleaf, some seasoned salt and broth and stir to combine.
- Reduce the heat to medium-low and cook forabout 5-7 minutes.
- Discard the bay leaf and place the sauce overthe chicken thighs in the roasting pan.
- Cover the roasting pan and bake for about 20minutes.
- Uncover the roasting pan and arrange on thelowest rack of oven.
- Bake for about 25-30 minutes or until chickenis cooked through.
- Remove from oven and set aside for about 5minutes before serving
- Sprinkle with dried mint and serve with thegarnishing of pomegranate seeds and sesame seeds.
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