Roastedpomegranatechicken 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 ROASTED CHICKEN



Pomegranate Roasted Chicken image

This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 cup pomegranate juice
3-pound whole chicken
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken stock
1 tablespoon fresh thyme
1 cup pomegranate seeds

Steps:

  • Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
  • Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
  • Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.

Nutrition Facts : Calories 520 g, Cholesterol 142 g, Fiber 3 g, Protein 47 g, Sodium 160 g

MOROCCAN ROASTED POMEGRANATE CHICKEN



Moroccan Roasted Pomegranate Chicken image

Make and share this Moroccan Roasted Pomegranate Chicken recipe from Food.com.

Provided by weekend cooker

Categories     Chicken

Time 1h20m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 9

1 (3 lb) whole chickens
1 teaspoon kosher salt, divided
1 pomegranate, quartered
3 tablespoons dry white wine
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 garlic clove, minced
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
  • Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
  • Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
  • Remove chicken, and rack from pan and let stand 10 minutes.
  • Remove skin from dark meat, and discard.
  • Remove seeds from pomegrante, set 1 tablespoon seeds aside.
  • Place remaining seeds in a blender, pulse to crush.
  • Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
  • Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
  • Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
  • Cook 16 minutes or until reduced to 1/3 cup.
  • Remove from heat, and stir in lemon juice, and remaining salt.
  • Serve sdauce with chicken, and sprinkle with remaining seeds.

ROASTED CHICKEN WITH POMEGRANATE MOLASSES



Roasted Chicken with Pomegranate Molasses image

Provided by Claire Robinson

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 whole organic chicken, rinsed and pat dry
Salt and freshly ground black pepper
2 to 4 tablespoons olive oil
3/4 cup chicken stock
1/4 cup pomegranate molasses
2 fresh thyme sprigs, leaves removed

Steps:

  • Preheat the oven to 400 degrees F.
  • Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.

ROASTED PORK SHOULDER WITH POMEGRANATE SAUCE



Roasted Pork Shoulder with Pomegranate Sauce image

Just created this tonight and it's definitely a keeper! The Hubby and I can't wait to try it again, next time on the grill; the smoky flavors imparted by cooking over the coals will complement the sauce nicely. It's a lovely way to serve an otherwise inexpensive piece of meat.

Provided by The Magpie

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Yield 4

Number Of Ingredients 8

1 (3 pound) bone-in pork shoulder roast
2 teaspoons minced garlic
kosher salt and ground black pepper to taste
2 pomegranates with the seeds removed
½ cup water
2 tablespoons balsamic vinegar
2 tablespoons turbinado sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt and pepper. Place in a roasting pan.
  • Bake the roast for 1hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
  • Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
  • After the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. Continue to roast the pork until the internal temperature has reached 180 degrees F (80 degrees C). Remove from the oven and allow to rest for 20 minutes before carving and serving.

Nutrition Facts : Calories 489.8 calories, Carbohydrate 20.9 g, Cholesterol 135.7 mg, Fat 25.9 g, Fiber 0.6 g, Protein 42 g, SaturatedFat 9.3 g, Sodium 200.2 mg, Sugar 19.8 g

ROAST CHICKEN WITH POMEGRANATE GLAZE AND FRESH MINT



Roast Chicken With Pomegranate Glaze And Fresh Mint image

Provided by Barbara Kafka

Categories     dinner, project, main course

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 8

1 bunch (1 ounce) fresh mint
1 5- to 6-pound chicken, excess fat trimmed; wingtips, neck and giblets reserved for stock
2 to 3 teaspoons kosher salt
Freshly ground black pepper, to taste
4 whole cloves garlic, unpeeled
Seeds from 1 large or 2 small pomegranates (1 1/2 cups)
Juice from 1 large or 2 small ripe pomegranates (1/2 cup)
1/2 cup chicken stock

Steps:

  • Place rack on second level from bottom of oven. Preheat oven to 500 degrees. Remove leaves from half the mint, reserving stems. Stack the leaves, roll and cut them across into thin strips, and set aside.
  • Place the chicken, breast-side up, in a 12-by-8-by-1 1/2-inch heavy roasting pan. Sprinkle chicken cavity with some of the salt and pepper, and stuff it with garlic, 1/2 cup pomegranate seeds, the reserved mint stems and the remaining half bunch of mint with leaves attached. Pour 1/4 cup pomegranate juice over chicken. Sprinkle with 1 teaspoon salt.
  • Place chicken in oven, legs first. Roast for 50 minutes. Move chicken once after the first 10 minutes with wooden spatula to keep it from sticking. The chicken should not burn. (If chicken smells as if it is burning, reduce heat to 400 degrees, and open oven door for a minute to lower the temperature quickly. Continue roasting at lower temperature.)
  • The chicken will be a beautiful mahogany brown. Tilt chicken over pan to drain juices, and then remove chicken to a platter.
  • Tilt roasting pan, and spoon out fat, leaving any juices. Place pan over medium-high heat. Pour in chicken stock and remaining 1/4 cup pomegranate juice. Bring liquid to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Stir in remaining mint leaves. Lower heat, and simmer for 1 minute. Season with salt and pepper. Add any juices that have collected on the platter. Simmer for 30 seconds.
  • Pour about half the pan juices over the bird, taking care that the platter does not overflow. Top with a few remaining seeds. Combine the rest of the juices into a sauce boat with remaining seeds, and serve with chicken.

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