Georgian Chicken In Pomegranate And Tamarind Sauce Recipes

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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.

CHICKEN WITH POMEGRANATE SAUCE



Chicken With Pomegranate Sauce image

Make and share this Chicken With Pomegranate Sauce recipe from Food.com.

Provided by threeovens

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rice
1 lb boneless skinless chicken thighs, cut into quarters (about 5)
salt & freshly ground black pepper
1/4 cup vegetable oil
1 large onion, halved and sliced
1 garlic clove, smashed
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 1/2 cups cranberry-pomegranate juice
2 tablespoons fresh parsley, chopped

Steps:

  • In a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
  • Meanwhile, season chicken with salt and pepper.
  • Heat oil in a large skillet over medium high heat.
  • Add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
  • Add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
  • Stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
  • Return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
  • chicken to a serving platter.
  • Continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
  • Serve with cooked rice.

Nutrition Facts : Calories 769.4, Fat 33, SaturatedFat 4.4, Cholesterol 94.4, Sodium 101.7, Carbohydrate 85, Fiber 3.8, Sugar 2.2, Protein 32.6

CHICKEN WITH TAMARIND POMEGRANATE SAUCE



Chicken With Tamarind Pomegranate Sauce image

Make and share this Chicken With Tamarind Pomegranate Sauce recipe from Food.com.

Provided by chia2160

Categories     Chicken Thigh & Leg

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Nutrition Facts : Calories 725.8, Fat 19.6, SaturatedFat 5, Cholesterol 403.2, Sodium 1105.7, Carbohydrate 31.3, Fiber 4.3, Sugar 14.6, Protein 102.5

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