Pomegranate Glazed Chicken Thighs With Barley Risotto Recipes
POMEGRANATE-GLAZED CHICKEN
More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
- Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
- Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.
POMEGRANATE GLAZED CHICKEN THIGHS WITH BARLEY RISOTTO
Steps:
- Chicken Thighs Heat an oven ready skillet to medium high heat. Add oil and sauté until chicken until browned, about 3-4 minutes per side. Mix together juice, honey, vinegar, ginger, salt and pepper in a small saucepan. Reduce sauce, about 8-10 minutes. Pour sauce over chicken, turning to coat. Bake 350 degrees for 10 minutes (internal temperature 165° F). Place risotto on serving platter topped with chicken and garnished with pomegranate seeds. Risotto Bring the water and vegetable stock to a low boil in a saucepan and remove from heat. Heat olive oil in a large saucepan over medium-high heat and cook onions and garlic until the onion is tender about 2 minutes. Stir in the barley and cook 1 minute until lightly toasted. Add wine and cook until absorbed. Stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid. Repeat this process until all broth has been used. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the cream, butter and Parmesan cheese and mix until butter melts. Season with salt and pepper to taste.
POMEGRANATE GLAZED CHICKEN
Once you have discovered the joy of cooking with the flavor of pomegranate, you will be just delighted!! If you are anything like I was, I tried it with just about everything!! I just love pomegranates, I even keep a good supply on hand in my freezer, so I always have them when I want them. This recipe is so delicious, another way to serve chicken, and served with rice, is just an absolutely delicious meal!!
Provided by Chef mariajane
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- GLAZE: Combine first 6 ingredients. Reserve.
- Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
- CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
- Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
- Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
- Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.
Nutrition Facts : Calories 489.9, Fat 30.9, SaturatedFat 2.8, Cholesterol 75.5, Sodium 776.6, Carbohydrate 27.9, Fiber 3.2, Sugar 20.3, Protein 26.3
TEA-SMOKED CHICKEN THIGHS WITH POMEGRANATE GLAZE
Provided by Dana Bowen
Categories dinner, lunch, project, main course
Time 30m
Yield 4 entrée portions
Number Of Ingredients 10
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.
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