Pomegranate Marinade Recipes

POMEGRANATE MARINADE

Steps:

• Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.

POMEGRANATE-MARINATED CHICKEN

Steps:

• To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
• Remove skin and trim bones from the side of each breast.
• Place chicken in a glass baking dish.
• Pour marinade over chicken, cover and refrigerate overnight, turning once.
• To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
• Whisk in olive oil slowly, blending well.
• Stir in mint.
• Cover and refrigerate until ready to use.
• Preheat oven to 350 degrees.
• Heat a 10-to-12-inch nonstick skillet over medium-high heat.
• Remove the chicken from the marinade.
• When the pan is hot, place chicken skin-side down and brown well.
• Transfer to a rack set in a roasting pan.
• Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
• (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.

POMEGRANATE JUICE MARINADE OR SALAD DRESSING -

Steps:

• Add the pomegranate juice to a small nonstick saucepan and bring to a boil. Keep it at a gentle boil and let the juice reduce down to around 1/3 cup. Let the juice cool for about 30 minutes.
• Add remaining marinade ingredients to the saucepan with the pomegranate juice and whisk until blended.
• Add your meat and all of the marinade to a sealable gallon plastic bag. Place bag in a bowl or dish and refrigerate for up to 24 hours, shaking the bag occasionally to make sure all surfaces of the meat are in contact with the marinade.
• Remove meat from the marinade (discarding the leftover marinade) and grill or broil as desired. Use it for chicken, beef, pork and fish or also as a salad dressing.
• Nutritional Information Per 1 tablespoon marinade: 30 calories, 0.1 g protein, 5 g carbohydrate, 1.4 g fat, 0.2 g saturated fat, 0 mg cholesterol, 0 g fiber, 1 mg sodium. Calories from fat: 39%. © 2006 Elaine Magee.

POMEGRANATE LAMB

Steps:

• Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;
• Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
• Heat a grill or grill pan to fairly high heat.
• Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
• Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.

POMEGRANATE LAMB MARINADE

Steps:

• Mix olive oil, pomegranate syrup, vinegar, mustard, salt, pepper, garlic, and rosemary together in a bowl until well combined.

POMEGRANATE-MARINATED LAMB WITH SPICES AND COUSCOUS

Steps:

• Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.
• Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
• Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
• A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.