Chicken With Yogurt Pomegranate Sauce Recipes
CHICKEN WITH POMEGRANATE SAUCE
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
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
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
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