Spice Rubbed Chicken With Pomegranate Salad Recipes
GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD
Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is made from pomegranate juice simmered until nearly as thick and dark as espresso, but with even more punch. Both pickle-sour and syrupy sweet, it's as pungent as chile paste but with the vivid bristle of tart red fruit instead of capsicum heat. In Middle Eastern cuisines, pomegranate molasses is usually tossed into salads, stirred into stews and sprinkled on vegetables and fish. In my kitchen, I especially adore it as a way to perk up mild meats like chicken. A small drizzle after you're done grilling the meat can add just the right note of sweet-tart complexity to make everything shine.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.
- Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.
- Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 47 grams, Carbohydrate 18 grams, Fat 71 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 17 grams, Sodium 1098 milligrams, Sugar 10 grams, TransFat 0 grams
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- In a small bowl combine: salt, cumin, pepper, ginger and chili powder. Rub seasoning onto chicken thighs. In a medium bowl or measuring glass mix together: molasses, pomegranate juice, honey, vinegar and lemon. Set aside.
- Heat oil in a large (cast iron) skillet over medium heat. Add chicken to skillet (in 2 batches if needed to not over-crowd the pan) and cook until golden brown and cooked through*, about 4-6 minutes per side. Remove chicken to a plate and set aside.
- Add shallot to the skillet and cook until softened, about 3 minutes. Meanwhile, combine the cornstarch with 1 tablespoon of water and whisk to combine. Set aside.
- Add garlic to the skillet and cook until fragrant, about 30 seconds. Add the molasses mixture and bring to a rapid simmer. Add in the cornstarch/water mixture and whisk to fully incorporate.
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