Best Pomegranate Glazed Chicken Recipes

GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD

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.

POMEGRANATE-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
• Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
• Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

POMEGRANATE GLAZED CHICKEN

Steps:

• GLAZE: Combine first 6 ingredients. Reserve.
• Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
• CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
• Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
• Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
• Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.

POMEGRANATE-GLAZED CHICKEN WITH BUTTERY PINE NUTS

Steps:

• Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
• Let chicken sit at room temperature 1 hour before cooking.
• Place a rack in top position of oven; preheat to 450°F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
• Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
• Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25-30 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don't let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
• Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

POMEGRANATE MOLASSES GLAZED CHICKEN & CARROTS

Steps:

• 1. Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
• 2. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
• 3. Heat a dutch oven over medium-high heat and add oil. When hot, but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
• 4. Add carrots to dutch oven and cook 5 minutes turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
• 5. Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.

POMEGRANATE-GLAZED CHICKEN BREAST WITH BASMATI PILAF

Steps:

• Combine rice, stock, and bay leaf in a medium, heavy saucepan; season with 1/8 teaspoon pepper. Bring to a boil. Cover; reduce heat, and simmer until rice is tender, about 45 minutes. Drain rice; discard bay leaf. Let cool completely.
• Preheat oven to 450 degrees. Put garlic and lemon juice into a small heatproof bowl; set aside. Cut pomegranates in half. Remove seeds from two halves; set aside 3/4 cup seeds (reserve any remaining seeds for another use). Extract juice from remaining four halves with a citrus juicer or reamer. Strain into a small saucepan. (You should have about 1 cup juice.)
• Cook pomegranate juice over medium heat until syrupy and reduced to 1/4 cup, about 10 minutes. Stir into lemon juice and garlic; let glaze cool completely.
• Brush 2 teaspoons oil over bottom of a 13-by-9-inch baking dish. Season both sides of chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put chicken, bone side down, into prepared dish; brush all over with glaze. Roast, brushing with glaze every 8 to 10 minutes and adding 1/4 cup water each time, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 30 to 35 minutes.
• Brush chicken with pan glaze. Tent dish with foil; let chicken rest 10 minutes.
• Heat remaining tablespoon oil in a large nonstick skillet. Add onion, and cook, stirring occasionally, until tender and translucent, about 6 minutes. Stir in cumin, and cook 1 minute. Add rice; cook, stirring occasionally, until heated through, about 5 minutes. Stir in nuts, scallion, cilantro, pomegranate seeds, and remaining 1/4 teaspoon salt. Remove from heat. Divide rice mixture among 4 plates. Remove chicken from bone, and cut on the diagonal into 1/2-inch-thick slices. Arrange over rice, dividing evenly. Garnish with cilantro sprigs.

POMEGRANATE GLAZED CHICKEN THIGHS WITH BARLEY RISOTTO

Steps:

• Chicken Thighs Heat an oven ready skillet to medium high heat. Add oil and sauté until chicken until browned, about 3-4 minutes per side. Mix together juice, honey, vinegar, ginger, salt and pepper in a small saucepan. Reduce sauce, about 8-10 minutes. Pour sauce over chicken, turning to coat. Bake 350 degrees for 10 minutes (internal temperature 165° F). Place risotto on serving platter topped with chicken and garnished with pomegranate seeds. Risotto Bring the water and vegetable stock to a low boil in a saucepan and remove from heat. Heat olive oil in a large saucepan over medium-high heat and cook onions and garlic until the onion is tender about 2 minutes. Stir in the barley and cook 1 minute until lightly toasted. Add wine and cook until absorbed. Stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid. Repeat this process until all broth has been used. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the cream, butter and Parmesan cheese and mix until butter melts. Season with salt and pepper to taste.

RUBY GLAZED CHICKEN IN SMOKY POMEGRANATE SAUCE (THE SPLENDID TABLE)

Steps:

• 1. If possible, flavor the chicken a day ahead. Mince together in a food processor the thyme, garlic, and onion with the 1T of oil. Rub seasoning over chicken, dusting lightly with salt and pepper. Stack pieces one atop the other, cover, and refrigerate until 30 minutes before cooking. Or just toss the chicken with the seasoning and set aside while you prep the rest of the ingredients. 2. About 20 minutes before serving, line up all the other ingredients. Heat 3 T oil in a 12-inch straight-sided sauté pan over medium high. Spread the chicken pieces out in the pan with all their seasonings and the bay leaves. Keep them from touching. Brown on both sides, 3 to 4 minutes per side. 3. Turn heat to medium low, sprinkle the meat with the bacon, and cook 10 minutes, turning once or twice, or until pieces are just firm when pressed. Check with an instant reading thermometer inserted in the center of a piece for a reading of 165° to 170°F. Transfer the chicken to a serving platter and keep warm. 4. Make the pan sauce by setting the pan back over medium high heat. Stir in wine, simmering to almost nothing while scraping up brown glaze from the bottom of the pan. Add 1 cup of the pomegranate juice and the sugar. Reduce by two-thirds, stirring often. Lower heat to medium- low, return the chicken to the pan, coating pieces with the sauce, and sprinkling with the last ¼ cup of pomegranate juice. 5. Cover and heat through for just 2 minutes. Serve immediately, arranged on a hot platter, napped with the sauce, and sprinkled with the nuts and parsley. THOUGHTS FROM LYNNE Don't add the wine and the pomegranate juice to the pan at once, get it hot and then use that as the sauce. Why not? Because by boiling down the wine, you get rid of most of its alcohol while building deep flavor layers. The same thing happens with boiling down the pomegranate juice... or vinegars, broth, fruit juices, etc. Boil down to almost nothing--you can always dilute if need be

FREEZER POMEGRANATE GLAZED CHICKEN

Steps:

• Step 1 Preheat oven to 425, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside. Step 2 Make glaze: in a large skillet, combine juices, rosemary, garlic and a pinch of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of the skillet with wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid measuring cup; stir in vinegar. Reserve cup glaze for serving. Step 3. Season chicken with salt and pepper. Place skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 - 20 minutes. Let rest 5 minutes; drizzle with reserved glaze. Serve