Chicken With Pomegranate Sauce Recipes

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POMEGRANATE CHICKEN



Pomegranate Chicken image

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

2 cups pomegranate juice
¼ cup packed brown sugar
1 tablespoon cider vinegar
2 cloves garlic, peeled and smashed
1 tablespoon lime juice
1 lime
1 (4 pound) whole chicken
½ small onion
1 ¼ teaspoons salt, divided
1 bay leaf
½ teaspoon black pepper
½ teaspoon dried rosemary

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

KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE)



Khoresht Fesenjaan (Chicken with Pomegranate Sauce) image

This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.

Provided by PFEIFFER

Categories     World Cuisine Recipes     Asian

Time 3h50m

Yield 12

Number Of Ingredients 11

½ cup vegetable oil
4 medium red onions, thinly sliced
3 pounds bone-in chicken pieces
2 cups hot water or as needed
2 ½ cups pomegranate juice
4 cups chopped walnuts
2 tablespoons freshly ground cardamom
2 tablespoons ground cinnamon
1 medium butternut squash, seeded and cubed
¼ teaspoon saffron powder
1 teaspoon salt, or to taste

Steps:

  • Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
  • Preheat the oven to 325 degrees F (65 degrees C).
  • Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
  • Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

Nutrition Facts : Calories 742.5 calories, Carbohydrate 48.9 g, Cholesterol 85.1 mg, Fat 51.8 g, Fiber 6.2 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 281.1 mg, Sugar 28.8 g

CHICKEN WITH POMEGRANATE SAUCE



Chicken With Pomegranate Sauce image

Make and share this Chicken With Pomegranate Sauce recipe from Food.com.

Provided by threeovens

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rice
1 lb boneless skinless chicken thighs, cut into quarters (about 5)
salt & freshly ground black pepper
1/4 cup vegetable oil
1 large onion, halved and sliced
1 garlic clove, smashed
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 1/2 cups cranberry-pomegranate juice
2 tablespoons fresh parsley, chopped

Steps:

  • In a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
  • Meanwhile, season chicken with salt and pepper.
  • Heat oil in a large skillet over medium high heat.
  • Add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
  • Add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
  • Stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
  • Return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
  • chicken to a serving platter.
  • Continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
  • Serve with cooked rice.

Nutrition Facts : Calories 769.4, Fat 33, SaturatedFat 4.4, Cholesterol 94.4, Sodium 101.7, Carbohydrate 85, Fiber 3.8, Sugar 2.2, Protein 32.6

BATTERED CHICKEN WINGS WITH POMEGRANATE AND MANGO BARBECUE SAUCE



Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21

1 1/2 cups pitted and peeled mango
1 to 2 tablespoons water
1 cup pomegranate juice
1/4 cup tomato paste
2 teaspoons yellow mustard
1/2 cup brown sugar
1 teaspoon liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
1/4 cup apple cider vinegar
6 to 10 cups vegetable oil
2 dozen chicken drumettes
3 teaspoons salt
2 teaspoons black pepper
2 cups all-purpose flour
2 teaspoons paprika
2 eggs
1 cup evaporated milk

Steps:

  • Puree the mango flesh in a food processor or blender (water may be needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.
  • Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.
  • In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
  • To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce.

ROASTED CHICKEN WITH POMEGRANATE MOLASSES



Roasted Chicken with Pomegranate Molasses image

Provided by Claire Robinson

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 whole organic chicken, rinsed and pat dry
Salt and freshly ground black pepper
2 to 4 tablespoons olive oil
3/4 cup chicken stock
1/4 cup pomegranate molasses
2 fresh thyme sprigs, leaves removed

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-MARINATED CHICKEN



Pomegranate-Marinated Chicken image

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

3 tablespoons pomegranate molasses
1 tablespoon olive oil
1 lemon, zest of, grated
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 skinless chicken breast halves, on the bone
1 garlic clove, peeled and very finely minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons lemon juice
1 tablespoon honey
4 tablespoons pomegranate molasses
1/3 cup olive oil
2 tablespoons coarsely chopped mint

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

THYME-INFUSED CHICKEN BREASTS WITH POMEGRANATE SAUCE



Thyme-Infused Chicken Breasts with Pomegranate Sauce image

Looking for a hearty dinner? Enjoy this herbed chicken served with pomegranate sauce - a delightful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 17

2 quarts (8 cups) cold water
1/2 cup salt (preferably non-iodized)
5 black peppercorns
4 cloves garlic, smashed
3 fresh thyme sprigs
4 bone-in skin-on chicken breasts (about 3 lb)
2 tablespoons vegetable oil
2 tablespoons butter, softened
2 tablespoons all-purpose flour
2 tablespoons finely chopped onion
1 clove garlic, finely chopped
2 teaspoons tomato paste
1/2 cup white wine or chicken broth
1/2 cup chicken broth
1 fresh thyme sprig
1/2 cup pomegranate juice or cranberry juice
2 teaspoons packed brown sugar

Steps:

  • In large bowl, mix cold water, salt, peppercorns, smashed garlic and 3 thyme sprigs until salt is dissolved. Add chicken and stir well. Cover with plastic wrap and refrigerate at least 30 minutes but no more than 3 hours.
  • Remove chicken from brine and pat dry with paper towels.
  • In 10-inch skillet, heat oil over medium-high heat until shimmering and hot. Add chicken, skin sides down, and cook 5 minutes or until golden brown. Use long-handled tongs to turn chicken and cook 5 minutes longer or until golden. Reduce heat to low.
  • Simmer uncovered about 20 minutes, without turning, until juice of chicken is no longer pink when thickest part is cut to bone (170°F). Remove chicken from skillet and place on plate, reserving drippings in skillet. Cover tightly with foil; set aside.
  • Meanwhile, in small bowl, mix butter and flour with your fingers or a spoon. Knead mixture until it is a smooth paste; set aside.
  • Pour out all but 1 tablespoon drippings from skillet. Place skillet over medium heat and stir in onion. Cook 3 minutes, stirring occasionally, or until soft. Add finely chopped garlic and cook 30 seconds, stirring constantly, until fragrant. Stir in tomato paste and cook 1 minute longer.
  • Add wine and increase heat to high. Heat to boiling, scraping any browned bits off bottom of skillet. Boil wine 5 minutes or until reduced to about 2 tablespoons.
  • Add broth and 1 thyme sprig to skillet. Boil 5 minutes, stirring occasionally, or until reduced by half. Add pomegranate juice and brown sugar. Heat to boiling, stirring pomegranate mixture with wire whisk.
  • Pinch off about half of the butter-flour paste. Drop this into boiling sauce and quickly beat in with wire whisk. Repeat with remaining paste, stirring constantly. Heat sauce to boiling and boil 2 minutes, stirring constantly. Serve sauce with chicken.

Nutrition Facts : Calories 490, Carbohydrate 12 g, Cholesterol 150 mg, Fat 1, Fiber 0 g, Protein 51 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 3840 mg, Sugar 7 g, TransFat 1/2 g

WALNUT CHICKEN WITH POMEGRANATE SAUCE



Walnut Chicken with Pomegranate Sauce image

Categories     Chicken     Nut     Sauté     Walnut     Winter     Pomegranate     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

3/4 cup chopped walnuts
1/2 cup all purpose flour
4 skinless boneless chicken breast halves
1 egg, beaten to blend
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1/4 cup dry white wine
2 tablespoons chopped shallots
1/2 cup canned low-salt chicken broth
1/2 cup pure pomegranate juice
1 1/2 teaspoons pomegranate molasses
1 teaspoon honey
2 tablespoons chopped chives or green onion

Steps:

  • Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.
  • Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.

POMEGRANATE CHICKEN WITH ALMOND COUSCOUS



Pomegranate chicken with almond couscous image

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

1 tbsp vegetable oil
200g couscous
1 chicken stock cube
1 large red onion, halved and thinly sliced
600g chicken mini fillets
4 tbsp tagine spice paste or 2 tbsp harissa
190ml bottle pomegranate juice (not sweetened; we used Pom Wonderful)
100g pack pomegranate seeds
100g pack toasted flaked almond
small pack mint, chopped

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

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POMEGRANATE-ORANGE CHICKEN - RECIPE - FINECOOKING
Preparation. Position a rack in the center of the oven and heat the oven to 400°F. In a medium saucepan, combine the orange juice and pomegranate juice. Bring to a boil over medium heat and reduce to 1/4 cup, about 15 minutes. Add 1/2 tsp. of the thyme, the cinnamon, and 1/4 tsp. pepper. Divide the mixture between two small bowls.
From finecooking.com
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CHICKEN WITH TURNIPS AND POMEGRANATE SAUCE RECIPE | MYRECIPES
Step 4. Combine turnips, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon oil in a bowl; toss to coat. Arrange turnip mixture on a baking sheet. Bake at 400° for 20 minutes or until browned and tender, turning once. Step 5. Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken.
From myrecipes.com
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CHICKEN WITH MANGO - THERESCIPES.INFO
chicken breast, mangoes, jalapeno pepper, garlic.... All information about healthy recipes and cooking tips
From therecipes.info
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WALNUT-CRUSTED CHICKEN WITH POMEGRANATE SAUCE
2019-10-29 Chicken. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine walnuts, thyme, 2 tablespoons chopped fresh parsley and salt and pepper to taste in a bowl. Coat the chicken with the mustard. Dredge in the nut mixture and place on the prepared baking sheet. Spray with cooking spray.
From fromachefskitchen.com
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Top Asked Questions

How do you cook chicken breast with pomegranate juice?
Bring pomegranate juice to a simmer in a small pot over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, 30 to 40 minutes. Set aside to cool. Sprinkle chicken breasts liberally with kosher salt and pepper on both sides. Add oil to a medium ovenproof skillet and heat over medium-high heat.
How to cook pomegranate chicken tenders?
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. 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.
How do you cook chicken thighs with pomegranate syrup?
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.
What is the best way to cook pomegranate?
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.

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