Best Grilled Chicken With Walnut Pomegranate Sauce Recipes

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.

CHICKEN IN POMEGRANATE & WALNUT SAUCE

Steps:

• 1. Put chicken in a deep pot and cover with water. Add a bit of salt and pepper and cook on medium heat for about 10 minutes, skimming the residue from the top. Remove chicken, cut into bite-sized pieces. Reserve the broth which can be used to cook the rice. Chop and brown the onion. Mince the garlic and add it to the onion. Once fragrant and golden, add turmeric, salt and pepper. Chop walnuts and add to the pan to toast. Add the pomegranate molasses. I prefer Cortas brand. Finish with orange zest, cinnamon and sugar. Lower the heat and allow the sauce to thicken and caramelize. Adjust the sweetness and tartness to your liking by adding more brown sugar and/or pomegranate syrup. Add the chicken to the sauce and finish cooking it on really low heat. Serve with fluffy basmati rice and a crisp green salad.

POMEGRANATE ROASTED CHICKEN

Steps:

• Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
• Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
• Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.