Pomegranate Chicken Stew And Sour Cherry Rice With Parvin Recipes

POMEGRANATE CHICKEN STEW AND SOUR CHERRY RICE WITH PARVIN

Pomegranate Chicken Stew and Sour Cherry Rice with Parvin image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Yield Serves 4 to 6

Number Of Ingredients 16

Ingredients

6 tablespoons olive oil
2 large onions, finely chopped
2 cloves garlic, crushed
2 cups finely ground walnuts
2 teaspoons coarse salt
2 teaspoons freshly ground pepper
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 1/4 cups water
1 to 2 teaspoons Saffron Water Saffron Water
1 cup freshly squeezed orange juice
1 cup pomegranate paste
1 whole 4-pound chicken
1 teaspoon ground paprika
Sour Cherry Rice Sour Cherry Rice
Beet Yogurt Beet Yogurt

Steps:

In a large stockpot, heat 3 tablespoons oil over medium heat. Add 1 onion and the garlic. Cook, stirring frequently, until golden brown, 10 to 15 minutes.
Add walnuts, and cook, stirring constantly, for 3 to 4 minutes. Stir in 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon turmeric, the cinnamon, 1 cup water, and the saffron water. Stir in orange juice and pomegranate paste. Bring to a boil, reduce to a simmer, and cook, covered, stirring occasionally, for 35 minutes.
In another large stockpot, heat remaining 3 tablespoons oil over medium-high heat. Add remaining onion and cook, stirring frequently, until golden brown, about 10 minutes. Add chicken and cook, turning occasionally, until brown all over, about 10 minutes. Add the paprika, remaining teaspoon turmeric, remaining teaspoon salt, and pepper, and remaining 1/4 cup water. Cover, and simmer for 20 minutes.
Add chicken, pan juices and onions to pomegranate mixture. Cover, and cook for 45 minutes. Serve with sour cherry rice and beet yogurt.

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

Ingredients

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

POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN)

Pomegranate Stew with Chicken (Khoresh Fesenjan) image

Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.

Provided by Sepi

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 2h45m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 ½ pounds chicken legs, cut up
1 white onion, thinly sliced
½ pound walnuts, toasted and finely ground in a food processor
1 teaspoon salt
4 cups pomegranate juice
½ teaspoon cardamom
2 tablespoons sugar

Steps:

Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

Nutrition Facts : Calories 784.7 calories, Carbohydrate 95.4 g, Cholesterol 63.8 mg, Fat 39 g, Fiber 2.9 g, Protein 24.4 g, SaturatedFat 5.7 g, Sodium 444.7 mg, Sugar 82.5 g

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