Chicken Livers With Pomegranate Molasses Recipes

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GRILLED CHICKEN LEGS WITH POMEGRANATE MOLASSES



Grilled Chicken Legs With Pomegranate Molasses image

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

6 chicken legs, thighs separated from drumstick
1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons paprika
1/2 cup pomegranate molasses

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.

BRAISED CHICKEN WITH POMEGRANATE MOLASSES



Braised Chicken with Pomegranate Molasses image

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

Extra-virgin olive oil
4 cloves garlic, smashed
Crushed red pepper
8 chicken thighs, trimmed of excess skin
Kosher salt
1 cup pomegranate molasses
1 cup chicken stock
1 thyme bundle, tied with kitchen twine
1 cup pomegranate seeds
1 bunch of fresh chives, finely chopped

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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