Best 3 Exotic Pomegranate Chicken Recipes

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Embark on a culinary adventure with our tantalizing Exotic Pomegranate Chicken recipe, a harmonious blend of sweet, tangy, and savory flavors. This delectable dish features tender chicken breasts marinated in a vibrant pomegranate sauce, boasting a delightful balance of sweet and sour notes. Enhanced with aromatic spices, the chicken is then grilled to perfection, resulting in a juicy and flavorful experience. Accompanying the chicken are three equally enticing recipes: a refreshing Pomegranate and Mint Salad with a zesty dressing, a creamy and delectable Pomegranate Hummus, and a vibrant Pomegranate Salsa that adds a pop of color and flavor to any dish. Get ready to tantalize your taste buds with this exotic and flavorful pomegranate-inspired feast!

Check out the recipes below so you can choose the best recipe for yourself!

POMEGRANATE SKILLET CHICKEN



Pomegranate Skillet Chicken image

A sweet and tart pomegranate chicken that easily comes together in ONE single pan with minimal ingredients! This succulently tender and juicy chicken is just as perfect for entertaining as it is for a quick weeknight meal!

Provided by Daniela Gerson

Categories     Dinner     Entree     Lunch

Time 1h15m

Number Of Ingredients 12

8 bone-in chicken thighs (or breasts if you prefer )
2 tablespoons olive oil
1/2 cup pomegranate molasses
1/3 cup pomegranate juice
1/4 cup honey
1 tablespoon balsamic vinegar
1 lemon (juiced)
4 cloves garlic (finely grated )
handful pomegranate seeds
handful parsley
kosher salt (to taste)
pepper (to taste)

Steps:

  • Pre-heat oven to 400.
  • Pat chicken dry with a paper towel, season with salt and let sit while you make the marinade (up to 30 min is ideal).
  • Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Spread the marinade around so all the chicken is evenly coated and let sit at least 30min and up to over night in the fridge.
  • To cook, place chicken skin side up in a roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan.
  • Cook until the chicken is tender at the bone and a meat or instant read thermometer reaches 165 when inserted inserted in the thickest part (about 25 minutes for breasts and 45 for thighs. If using both light and dark meat, remove the breasts while the thighs keep cooking then return the breasts to the pan in the oven once the thighs are done.
  • Crank the oven to 450 and let the sauce reduce and the skin get dark brown and crispy, about 12 min longer. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
  • Serve warm and garnish with pomegranate seeds and chopped parsley.
  • Cover and refrigerate leftovers for up to 3 days.

POMEGRANATE CHICKEN



Pomegranate Chicken image

Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.

Provided by SandyG

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

2 cups pomegranate juice
¼ cup packed brown sugar
1 tablespoon cider vinegar
2 cloves garlic, peeled and smashed
1 tablespoon lime juice
1 lime
1 (4 pound) whole chicken
½ small onion
1 ¼ teaspoons salt, divided
1 bay leaf
½ teaspoon black pepper
½ teaspoon dried rosemary

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.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 37 g, Cholesterol 191.4 mg, Fat 17 g, Fiber 0.8 g, Protein 64.2 g, SaturatedFat 4.6 g, Sodium 928.3 mg, Sugar 30.9 g

POMEGRANATE CHICKEN WITH ALMOND COUSCOUS



Pomegranate chicken with almond couscous image

Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste

Provided by Cassie Best

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 10

1 tbsp vegetable oil
200g couscous
1 chicken stock cube
1 large red onion, halved and thinly sliced
600g chicken mini fillets
4 tbsp tagine spice paste or 2 tbsp harissa
190ml bottle pomegranate juice (not sweetened; we used Pom Wonderful)
100g pack pomegranate seeds
100g pack toasted flaked almond
small pack mint, chopped

Steps:

  • Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
  • Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
  • After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

Nutrition Facts : Calories 590 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium

Tips:

  • Use fresh pomegranate seeds. Fresh pomegranate seeds have a brighter flavor and more vibrant color than dried seeds.
  • Toast the walnuts. Toasting the walnuts will enhance their flavor and make them more crunchy.
  • Don't overcook the chicken. Chicken breasts are very lean and can easily become dry and tough if overcooked. Cook them until they are just cooked through, about 6-8 minutes per side.
  • Use a good quality balsamic vinegar. A good quality balsamic vinegar will have a rich, sweet flavor that will complement the other ingredients in the dish.
  • Serve the chicken immediately. This dish is best served immediately after it is cooked, while the chicken is still hot and juicy.

Conclusion:

Exotic Pomegranate Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sweet and tangy pomegranate sauce pairs perfectly with the tender chicken, and the walnuts add a nice crunch. This dish is sure to be a hit with your family and friends.

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