Best 4 Roasted Chicken With Pomegranate Molasses Recipes
Embark on a culinary journey to the heart of the Middle East with our tantalizing roasted chicken with pomegranate molasses recipe. This dish is a symphony of flavors, where the succulent chicken is marinated in a vibrant blend of pomegranate molasses, aromatic spices, and fresh herbs, creating a taste experience that will leave your palate dancing. Alongside this main course, we present a delectable selection of complementary recipes that elevate your dining experience to new heights. From the refreshing fattoush salad, with its vibrant mix of crisp vegetables and tangy dressing, to the creamy and flavorful hummus, perfect for dipping or spreading, these recipes are a testament to the rich culinary heritage of the Middle East. Indulge in the delightful combination of sweet and savory with our roasted carrots and parsnips, caramelized to perfection, and the indulgent chocolate mousse, a rich and decadent treat to satisfy your sweet cravings. Prepare to embark on a culinary adventure that will transport your taste buds to the vibrant streets of the Middle East.
Here are our top 4 tried and tested recipes!
ROASTED CHICKEN WITH POMEGRANATE SALSA
Used throughout the Middle East, pomegranate molasses is made by reducing fresh pomegranate juice until a thick syrup. The sweet-tart molasses gives depth and complexity to simple roasted chicken legs, which become beautifully glazed as they cook in the oven. And the pomegranate-orange salad adds welcomed pops of freshness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl.
- Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight.
- Preheat the oven to 400˚ F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats.
- Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes.
- Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa.
BRAISED CHICKEN WITH POMEGRANATE MOLASSES
I'm crazy for pomegranate molasses. I first discovered it when I was working at a restaurant in SoHo, and one of my tasks was to make the spice run (that was just because I lived near the store). It was such a treat-I'd get sent up to Kalustyan's, an incredible Indian spice market, to shop for ingredients for the restaurant. I'd go upstairs to where they serve food and get a falafel and hummus sandwich and then wander through the aisles of spices, rice, sweets, and grains, just taking it all in, amazed by the array of flavors the world has to offer. One of these was pomegranate molasses. Pomegranate is actually used a lot in Italian cooking, so I felt comfy using this delicious delicacy! It's a brilliant red color, has a lovely jammy consistency, and it's super sour, so it gives dishes a real flavor bump. I love shellacking it on the outside of a chicken for a tangy, tart, sticky glaze.
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard--it has fulfilled its garlic destiny.
- Season the chicken thighs with salt and place them skin side down in the pan. Don't crowd the pan or the thighs will steam instead of brown--you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total.
- Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.
- Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half--it should be slightly thick and syrupy. Season with salt.
- Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace.
- While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
- Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.
ROASTED CHICKEN WITH POMEGRANATE MOLASSES
Provided by Claire Robinson
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.
POMEGRANATE ROASTED CHICKEN
This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
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.
Nutrition Facts : Calories 520 g, Cholesterol 142 g, Fiber 3 g, Protein 47 g, Sodium 160 g
Tips:
- Choosing the Right Chicken: Opt for a free-range or organic chicken for better flavor and quality.
- Preparing the Chicken: Rinse the chicken thoroughly inside and out, and pat it dry with paper towels to ensure crispy skin.
- Seasoning the Chicken: Use a generous amount of salt and pepper to season the chicken inside and out. You can also add additional herbs and spices like paprika, garlic powder, or dried thyme for extra flavor.
- Stuffing the Chicken: If desired, you can stuff the chicken with a mixture of aromatic ingredients like lemons, garlic, herbs, and spices for added flavor.
- Roasting the Chicken: Place the chicken breast-side up in a roasting pan and roast it in a preheated oven at 400°F (200°C) for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Making the Pomegranate Molasses Glaze: Combine pomegranate molasses, honey, lemon juice, and spices in a small saucepan and bring to a simmer. Reduce heat and let it simmer for about 10 minutes, or until the glaze thickens slightly.
- Glazing the Chicken: Brush the chicken with the pomegranate molasses glaze during the last 15 minutes of roasting. This will give the chicken a glossy and flavorful crust.
- Resting the Chicken: Once the chicken is roasted, let it rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
The Roasted Chicken with Pomegranate Molasses recipe is a delicious and flavorful dish that combines succulent chicken with a tangy and sweet glaze. By following the tips provided, you can ensure that your chicken is cooked to perfection and bursting with flavor. Serve it with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal. This recipe is perfect for special occasions or everyday dinners, and it's sure to impress your family and friends with its delightful taste and beautiful presentation.
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