Best Creamy Pomegranate Chicken Recipes

POMEGRANATE CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
• Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
• Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.

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.

CREAMY POMEGRANATE CHICKEN

Steps:

• Blend broth, cream cheese and 3/4 cup pomegranate seeds, pour through strainer and reserve strained liquid.
• fry chicken for 10 min or until brown on both sides.
• Add chiles and ham, fry for 2 minutes.
• Add creamy mixture, cover and cook for 15 minute.
• When serving add to your plate the rest of the pomegranate seeds on top of the chicken.
• Enjoy the deliciousness! lol.