Pomegranate Chicken Stew And Sour Cherry Rice With Parvin Recipes

POMEGRANATE CHICKEN WITH ALMOND COUSCOUS

Steps:

• Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
• Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
• After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

POMEGRANATE CHICKEN

Steps:

• Prepare the chicken (taking care to remove any visible fat first as it will turn gummy), shallots, garlic, ginger, and walnuts and set aside. Portion out spices and set aside. This recipe moves quickly, so prepped mis-en-place is useful.
• Heat a dutch oven over medium high heat. Add the coconut oil, and heat until it shimmers.
• Add the diced chicken to the dutch oven, sprinkle with a pinch of sea salt, and sautee, stirring frequently, until browned and no longer pink.
• Add the shallot to the dutch oven, toss to with the chicken, and sautee until soft, stirring frequently, about 5 minutes.
• Make a small clearing in the center of the dutch oven and add the garlic and ginger. Sautee, stirring continuously, until very fragrant, about 1 minute.
• Add the spices, salt, and pepper, stirring throughly into the chicken, and sautee until toasted and fragrant.
• Add the walnuts and stir into the chicken. Add the pomegranate juice, continuously scraping up any browned bits from the bottom of the dutch oven until the juice stops bubbling. Add the coconut milk and honey, then once again stir all ingredients together.
• Allow the liquid to come to a boil, then reduce the heat to medium low, cover, and simmer for 20 minutes. Crack the lid and simmer an additional 10 minutes, or until the sauce is thick and the chicken is starting to fall apart. Stir occasionally throughout these 30 minutes to prevent scorching.
• Ladle the chicken over steamed rice, couscous, cauliflower rice, or your base of choice. Garnish with pomegranate seeds and chopped parsley. Serve immediately. Leftovers keep in a tightly sealed container in the fridge for up to 5 days.

POMEGRANATE SKILLET CHICKEN

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.

POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN)

Steps:

• Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

EXOTIC POMEGRANATE CHICKEN

Steps:

• Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.
• Preheat oven to 400 degrees F (200 degrees C).
• Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.
• Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
• While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.

ANITA BAKER'S SMOTHERED CHICKEN

Steps:

• Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat. Season chicken with salt and pepper, rubbing it into the skin. Add chicken, skin-side down; cook, turning once, until well browned. Remove, and set aside.
• Melt remaining 4 tablespoons butter in the same skillet. Sprinkle in flour, and cook, whisking constantly, until golden brown. Add onion, and cook until softened, about 2 minutes. Whisk in chicken broth; bring to a boil. Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened. Transfer to a serving platter; garnish with parsley. Serve immediately.

POMEGRANATE CHICKEN STEW AND SOUR CHERRY RICE WITH PARVIN

Steps:

• In a large stockpot, heat 3 tablespoons oil over medium heat. Add 1 onion and the garlic. Cook, stirring frequently, until golden brown, 10 to 15 minutes.
• Add walnuts, and cook, stirring constantly, for 3 to 4 minutes. Stir in 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon turmeric, the cinnamon, 1 cup water, and the saffron water. Stir in orange juice and pomegranate paste. Bring to a boil, reduce to a simmer, and cook, covered, stirring occasionally, for 35 minutes.
• In another large stockpot, heat remaining 3 tablespoons oil over medium-high heat. Add remaining onion and cook, stirring frequently, until golden brown, about 10 minutes. Add chicken and cook, turning occasionally, until brown all over, about 10 minutes. Add the paprika, remaining teaspoon turmeric, remaining teaspoon salt, and pepper, and remaining 1/4 cup water. Cover, and simmer for 20 minutes.
• Add chicken, pan juices and onions to pomegranate mixture. Cover, and cook for 45 minutes. Serve with sour cherry rice and beet yogurt.