Grilled Chicken With Walnut Pomegranate Sauce Recipes

WALNUT-POMEGRANATE-GRILLED CHICKEN

Steps:

• In a shallow dish, soak bamboo skewers for 10 minutes.
• Pat the fillets dry with paper towels and cut into thin strips; season with the garlic powder and salt. Thread onto skewers and set aside.
• In a small bowl, combine the walnut butter and pomegranate molasses or concentrate, mashing and stirring, or whisking the two together until fairly uniform. Add the port or apple juice, plus a little salt, to taste - stirring to combine. Set aside, near the stove.
• Place a small, heavy-bottomed skillet (just large enough to hold the fillets in a single layer) or a ridged grill pan over medium heat and wait for about a minute. Pour in the olive oil and swirl to coat the pan. Add the chicken skewers allowing some space between them and cook, undisturbed, for about 2 minutes, or until golden brown. Use a metal spatula to carefully loosen each chicken filled skewer and flip it over, adding a little more oil if the pan seems dry. Cook on the second side for another 2 or so minutes, or until the bottom surface matches the top. You may need to lower the heat if the chicken begins to burn, or raise it if it is not browning quickly. To check for doneness, insert an instant-read thermometer lengthwise into the thickest part. It should register 165°F; the meat should be opaque white throughout.
• Brush with about a teaspoon of the sauce on each piece of chicken during the last minute or so of cooking, spreading the sauce into place (you can use the back of a spoon or a brush). Transfer the chicken to a plate and let rest for about 2 minutes before serving. Serve hot, or at room temperature, with additional sauce spread on top, and pomegranate seeds to garnish.

GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE

Steps:

• For Sauce: Melt butter in heavy large skillet over medium-high heat. Add onions; sauté 5 minutes. Add walnuts. Sauté until nuts are slightly darkened, about 12 minutes. Mix in the remaining ingredients. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made one day ahead. Cover; chill. Rewarm, thinning with more broth if desired.).
• For Chicken: Prepare barbecue (medium heat). Mix molasses and cinnamon. Brush chicken with olive oil and sprinkle with salt and pepper. Cook chicken glazing in the last minutes of cooking.

CHICKEN WITH POMEGRANATE SAUCE

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.

WALNUT CHICKEN WITH POMEGRANATE SAUCE

Steps:

• Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.
• Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.

GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE

Steps:

• FOR SAUCE: Melt butter in heavy large skillet over medium-high heat. Add onions; saute 5 minutes. Add walnuts. Saute until nuts are slightly darkened, about 12 minutes. Mix in pomegranate molasses, tomato sauce, lemon juice, sugar, and cinnamon, then 2 cups broth. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, thinning with more broth, if desired.) FOR CHICKEN: Prepare barbecue (medium heat). Mix pomegranate molasses and cinnamon in small bowl for glaze. Brush chicken with oil; sprinkle with salt and pepper. Grill until just cooked through, turning often, about 35 minutes. Brush chicken all over with glaze; grill 2 minutes per side. Transfer to platter. Spoon some sauce over. Serve with remaining sauce. *A thick pomegranate syrup available at some supermarkets, at Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).