Chicken With Yogurt Pomegranate Sauce Recipes

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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.

GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE



Georgian Chicken in Pomegranate and Tamarind Sauce image

This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.

Provided by Joan Nathan

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

4 medium yellow onions, diced
4 medium red onions, diced
2 cups chopped fresh cilantro
10 garlic cloves, minced
1 teaspoon sweet paprika
1 teaspoon hot paprika or cayenne pepper
1 teaspoon black pepper
3 tablespoons tamarind paste (see note), diluted in 3 tablespoons water
1/2 cup pomegranate paste (see note) diluted in 1/2 cup water, or 1 cup pomegranate juice
2 tablespoons ketchup
1 teaspoon salt
10 skinless chicken thighs
10 skinless chicken legs
Seeds from pomegranate, for garnish

Steps:

  • In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
  • Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
  • Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.

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