Chicken in Pomegranate Molasses
Oct. 28th, 2004 03:32 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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shire_kitchenIt’s pomegranate season for us here in California. Check out beautiful pictures of
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iolanthe_rosa
The Near Eastern markets (Israeli, Iraqi, Iranian, and maybe even Greek) carry pomegranate molasses. It’s sold in a 10 oz botttle and keeps forever and ever. I have had chicken cooked in a pomegranate molasses in Near Eastern restaurants, and make my version of it. Check under the cut for
2 chick breast halves, skin removed
2 chicken thighs, skin removed
1 onion, diced.
3-4 garlic cloves, sliced
cumin, salt, pepper, flour, brown sugar, 1/3 cup pomegranate molasses.
Oil of your own choosing; olive, butter, canola.
Season the chicken with salt, pepper and cumin. Roll in the flour. (Use about 1/4 cup flour)
Brown chicken in the oil. Remove from pan. Add a little more oil to pan, and brown the onions and garlic. Add aboaut 2 Tbsp. flour to the onions, and let brown slightly. Remove pan from heat. Add 8-12 ounces chicken stock and stir to blend with the flour. Add the pomegranate molasses and about 2 Tbsp. brown sugar. This is a judgment call....the molasses is very tart, and you can add as much sugar as your palate would like.
Put chicken back in pot, cover, and let simmer for about an hour. Check again and adjust the flavoring. You may want to add more salt or cumin. Also, note that the onion tends to thicken the sauce, but if you want it thinner, add more stock. If you want it thicker, I’d recommend thicking with a little cornstarch.
Let cook slowly until chicken is “come-off-the-bone”tender. Serve over couscous or any kind of rice.
iolanthe_rosaThe Near Eastern markets (Israeli, Iraqi, Iranian, and maybe even Greek) carry pomegranate molasses. It’s sold in a 10 oz botttle and keeps forever and ever. I have had chicken cooked in a pomegranate molasses in Near Eastern restaurants, and make my version of it. Check under the cut for
2 chick breast halves, skin removed
2 chicken thighs, skin removed
1 onion, diced.
3-4 garlic cloves, sliced
cumin, salt, pepper, flour, brown sugar, 1/3 cup pomegranate molasses.
Oil of your own choosing; olive, butter, canola.
Season the chicken with salt, pepper and cumin. Roll in the flour. (Use about 1/4 cup flour)
Brown chicken in the oil. Remove from pan. Add a little more oil to pan, and brown the onions and garlic. Add aboaut 2 Tbsp. flour to the onions, and let brown slightly. Remove pan from heat. Add 8-12 ounces chicken stock and stir to blend with the flour. Add the pomegranate molasses and about 2 Tbsp. brown sugar. This is a judgment call....the molasses is very tart, and you can add as much sugar as your palate would like.
Put chicken back in pot, cover, and let simmer for about an hour. Check again and adjust the flavoring. You may want to add more salt or cumin. Also, note that the onion tends to thicken the sauce, but if you want it thinner, add more stock. If you want it thicker, I’d recommend thicking with a little cornstarch.
Let cook slowly until chicken is “come-off-the-bone”tender. Serve over couscous or any kind of rice.
