Pomegranate Molasses Glazed Chicken Carrots Recipes

GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD

Steps:

• In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.
• Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.
• Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.

POMEGRANATE MOLASSES-GLAZED CHICKEN AND CARROTS

Steps:

• Preheat oven to 425°. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. each salt and pepper.
• Pat chicken thighs dry with paper towels and season all over with remaining 1/4 tsp. each salt and pepper.
• Heat a dutch oven over medium-high heat and add oil. When hot but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
• Add carrots to dutch oven and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
• Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.
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BRAISED CHICKEN WITH POMEGRANATE MOLASSES

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.

POMEGRANATE-GLAZED CARROTS

Steps:

• In a skillet, melt the butter over medium heat. Add the carrots and saute until they are bright orange, 2 minutes.
• Pour in the orange and pomegranate juices. Season to taste with salt and pepper. Simmer, stirring occasionally, until the carrots are tender-crisp and glazed, 12 minutes.

POMEGRANATE MOLASSES-GLAZED CARROTS

Steps:

• Arrange a rack in upper third of oven; preheat to 425°F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
• Roast carrots, turning occasionally, until just tender, 12-15 minutes.
• Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
• Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
• Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.

POMEGRANATE MOLASSES GLAZED ROASTED CARROTS

Steps:

• Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
• In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
• Spread carrots in a single layer on the prepared baking sheet.
• Roast 15 to 20 minutes or until carrots are almost tender.
• Drizzle with pomegranate molasses, stir well and roast 5 minutes more.

POMEGRANATE GLAZED CARROTS

Steps:

• Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
• Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.

POMEGRANATE GLAZED CHICKEN

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.