Persian Chicken with Pomegranate and Walnuts

Persian Chicken with Pomegranate and Walnuts

Photo Credit: Scott Phillips

The slow cooker makes this classic Middle Eastern dish a breeze, mostly because the spices mellow slowly into a sweet, aromatic sauce. The walnuts should be finely chopped into bits smaller than grains of rice, or even ground if you want a somewhat smoother sauce. Serve the chicken over long-grain saffron rice.

 

Serves 4 to 6

Ingredients:
1 1/2 Tablespoons granulated sugar
1 teaspoon  ground cinnamon
1 teaspoon  ground turmeric
1/4  teaspoon freshly grated nutmeg
1/4 teaspoon  ground allspice
Kosher salt
Freshly ground black pepper
2 1/2 pounds boneless skinless chicken thighs, halved
4 Tablespoons unsalted butter
2 large yellow onions, thinly sliced
2 cups toasted walnut pieces, very finely chopped or ground
1/4 cup pomegranate molasses
Fresh pomegranate seeds, for garnish
Long grain rice, for serving

Directions:
Mix the sugar, cinnamon, turmeric, nutmeg, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add the chicken and coat evenly. Set aside.

Melt the butter in a large skillet set over medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Stir in the walnuts and continue cooking, stirring almost constantly, for 2 minutes, until the nuts are lightly browned.

Stir in the pomegranate molasses, then scrape the contents of the skillet into a 6-quart slow cooker. Spoon the spiced chicken on top of the cooked onion mixture, scraping any spices that cling to the bowl into the slow cooker.

Cover and cook on low until the chicken is tender and cooked through, 3 1/2 to 5 hours. Season to taste with salt, stir in half of the pomegranate seeds, and garnish with the remainder.

Serve family style.

TODAY.com Parenting Team FC Contributor

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Pomegranate Molasses or Syrup

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Photo Credit: thekitchn.com, 2014

 

Pomegranates are so commonly used in Middle Eastern Dishes and can be found in most local supermarkets through out the United States. The seeds and the juice are great sources of anti oxidants.

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Photo Credit: thekitch.com, 2014

Sometimes, you will run across a recipe that calls for pomegranate molasses. You can easily  buy a good bottle of pomegranate molasses of syrup, but is so easy to make it home with simple ingredients that you can also pick up at your local supermarket, if you do not have them on hand in you pantry already. The best thing about making pomegranate molasses at home in your kitchen and have on hand at any time you might needed it.

And the great thing about pomegranate molasses is that it has a myriad of uses. Check out the 5 ways to use pomegranate molasses at thekitchn.com.

Yields 1  cup of Molasses   or  1  1/2 cup of Syrup

Ingredients:
4 cups pomegranate juice
1/2 cup sugar
1 Tablespoon freshly squeezed lemon juice

Directions:
For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

TODAY.com Parenting Team FC Contributor


Braised Chicken with a Cherry, Red Grape and Pomegranate Sauce

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Serves 2

Ingredients:
4 chicken thighs
1 yellow onion, chopped
2 large cloves garlic, minced
2 Tablespoons unsalted butter
1 Tablespoon olive oil
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup white wine
2 cups chicken broth
2 cups fresh bing cherries, pitted
1  cup red seedless grapes
1/2 cup pomegranate juice
Parsley Sprigs, for garnish
Lemon Slices, for garnish

Directions:
Heat butter and olive oil in a large cast iron skillet over medium-high heat. Season chicken all over with salt and pepper. When oil is shimmering, add chicken and cook until bottom is browned and lifts easily from pan, 3 to 4 minutes.

Flip and cook until second side is browned, 3 to 4 minutes more. Remove chicken and set aside. Discard fat from the pan. Add the onion and garlic to pan and cook over medium heat until onions are soft and translucent, about 3 minutes. Add white wine and chicken broth and scrape up brown bits from bottom of pan.

Return chicken to pan, increase heat and bring to a boil over high heat. Then cover and reduce heat to medium low. Braise, covered, until chicken is cooked through and pulling away from bone, 15 to 20 minutes. Remove the chicken from the pan and set aside. Reserving the liquid in pan, pour into a heatproof cup and cover with foil to keep warm, and set aside. Raise heat to medium high. Add the cherries, red grapes, and pomegranate juice. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about to 5 minutes. Taste and adjust the seasoning with salt and pepper as needed. Return chicken to pan and cook for another 2 minutes.

Divide chicken, and braising liquid evenly between two pasta bowls. Garnish with lemon slices and parsley sprigs and serve.