Pomegranate Chicken Thighs 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

POMEGRANATE SKILLET CHICKEN



Pomegranate Skillet Chicken image

A sweet and tart pomegranate chicken that easily comes together in ONE single pan with minimal ingredients! This succulently tender and juicy chicken is just as perfect for entertaining as it is for a quick weeknight meal!

Provided by Daniela Gerson

Categories     Dinner     Entree     Lunch

Time 1h15m

Number Of Ingredients 12

8 bone-in chicken thighs (or breasts if you prefer )
2 tablespoons olive oil
1/2 cup pomegranate molasses
1/3 cup pomegranate juice
1/4 cup honey
1 tablespoon balsamic vinegar
1 lemon (juiced)
4 cloves garlic (finely grated )
handful pomegranate seeds
handful parsley
kosher salt (to taste)
pepper (to taste)

Steps:

  • Pre-heat oven to 400.
  • Pat chicken dry with a paper towel, season with salt and let sit while you make the marinade (up to 30 min is ideal).
  • Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Spread the marinade around so all the chicken is evenly coated and let sit at least 30min and up to over night in the fridge.
  • To cook, place chicken skin side up in a roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan.
  • Cook until the chicken is tender at the bone and a meat or instant read thermometer reaches 165 when inserted inserted in the thickest part (about 25 minutes for breasts and 45 for thighs. If using both light and dark meat, remove the breasts while the thighs keep cooking then return the breasts to the pan in the oven once the thighs are done.
  • Crank the oven to 450 and let the sauce reduce and the skin get dark brown and crispy, about 12 min longer. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
  • Serve warm and garnish with pomegranate seeds and chopped parsley.
  • Cover and refrigerate leftovers for up to 3 days.

TEA-SMOKED CHICKEN THIGHS WITH POMEGRANATE GLAZE



Tea-Smoked Chicken Thighs With Pomegranate Glaze image

Provided by Dana Bowen

Categories     dinner, lunch, project, main course

Time 30m

Yield 4 entrée portions

Number Of Ingredients 10

2 small oranges or tangerines
2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)
4 to 6 star anise pods
1 cinnamon stick (optional)
2 to 2 1/2 pounds skin-on chicken thighs
Freshly ground black pepper and salt, to taste
1/4 cup hoisin sauce
1 1/2 tablespoons pomegranate molasses
Sriracha chili sauce, to taste
2 tablespoons canola oil

Steps:

  • Zest one orange and peel other; set zest and peels aside. Cut oranges in half and squeeze juice through wire mesh strainer into a bowl. Reserve juice.
  • Scatter orange peels, tea, star anise and cinnamon around center of bottom of smoker. Cover with drip tray and wire rack. Arrange thighs on rack and season generously with pepper and salt. Place on stove over medium heat and after first wisp of smoke appears, cover tightly with lid. Smoke for 20 to 25 minutes. Shut off heat and rest for 5 minutes with lid on.
  • While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl. Add about half reserved juice, more if sauce is too thick. Set glaze aside.
  • Pour oil in a nonstick or well-seasoned cast-iron pan over medium high heat. When hot, add chicken, and cook about three minutes per side. Reduce heat to medium low, brush both sides of chicken with glaze, and cook for another few minutes until crisp. Serve immediately, with extra sauce on the side.

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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