Georgian Chicken In Pomegranate And Tamarind Sauce Recipes

GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE

Georgian Chicken in Pomegranate and Tamarind Sauce image

This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.

Provided by Joan Nathan

Categories dinner, one pot, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 medium yellow onions, diced
4 medium red onions, diced
2 cups chopped fresh cilantro
10 garlic cloves, minced
1 teaspoon sweet paprika
1 teaspoon hot paprika or cayenne pepper
1 teaspoon black pepper
3 tablespoons tamarind paste (see note), diluted in 3 tablespoons water
1/2 cup pomegranate paste (see note) diluted in 1/2 cup water, or 1 cup pomegranate juice
2 tablespoons ketchup
1 teaspoon salt
10 skinless chicken thighs
10 skinless chicken legs
Seeds from pomegranate, for garnish

Steps:

In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.

CHICKEN WITH TAMARIND POMEGRANATE SAUCE

Chicken With Tamarind Pomegranate Sauce image

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

Provided by chia2160

Categories Chicken Thigh & Leg

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

4 medium yellow onions, diced
4 medium red onions, diced
2 cups chopped fresh cilantro
10 cloves garlic, minced
1 teaspoon sweet paprika
1 teaspoon hot paprika or 1 teaspoon cayenne pepper
1 teaspoon black pepper
3 tablespoons tamarind paste, diluted in
3 tablespoons water
1/2 cup pomegranate paste, diluted in
1/2 cup water or 1 cup pomegranate juice
2 tablespoons ketchup
1 teaspoon salt
10 skinless chicken thighs
10 boneless skinless chicken legs
pomegranate seeds, for garnish

Steps:

In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices.
Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
Add chicken thighs and legs to pot, and submerge in sauce.
Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
Sprinkle pomegranate seeds over platter, and serve hot.

Nutrition Facts : Calories 725.8, Fat 19.6, SaturatedFat 5, Cholesterol 403.2, Sodium 1105.7, Carbohydrate 31.3, Fiber 4.3, Sugar 14.6, Protein 102.5

TAMARIND AND POMEGRANATE GRANITAS

Tamarind and Pomegranate Granitas image

Provided by Jonathan Reynolds

Categories dessert

Time 45m

Yield serves 6

Number Of Ingredients 5

Ingredients

8 ounces Thai tamarind paste
3/4 cup sugar
1 1/4 cups pomegranate juice
Juice of 1 lime
1/3 cup pomegranate seeds

Steps:

Combine the tamarind paste and 3 cups water in a small saucepan. Place over medium heat, bring to a boil, then lower heat to a simmer, stirring occasionally, until paste is very soft, about 20 minutes. Transfer to a strainer and press on the solids until you have extracted 1 1/2 cups of juice and pulp. Discard solids. Place liquid in a small container.
Bring 1/2 cup of the sugar and 1/2 cup of water to a boil in a small saucepan, stirring until sugar is dissolved. Stir this into the liquid. Let come to room temperature.
Meanwhile, combine 1/2 cup water and the remaining 1/4 cup sugar in a small saucepan. Bring to a boil and stir until the sugar has dissolved. Transfer to a small container and stir in the pomegranate juice and lime juice. Let come to room temperature.
Place the tamarind and pomegranate mixtures in the freezer. When they're frozen, use a thin-tined fork to flake the ices (the tamarind will be a little sticky) and transfer each to an airtight container. Freeze again. To serve, place small scoops of each granita side by side in dessert bowls or stemmed glasses and sprinkle with pomegranate seeds.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 48 grams

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