POMEGRANATE SKILLET CHICKEN
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
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 DRUMSTICKS
Make and share this Pomegranate Chicken Drumsticks recipe from Food.com.
Provided by PaulaG
Categories High Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a roasting pan with on top of a foil and spray with non-stick cooking spray. Rinse chicken under running water and pat dry. If desired, lightly salt and pepper to taste. Go lightly on the salt due to the soy sauce in the glaze. Arrange chicken on foil and place in preheated oven. Bake for 25 to 30 minutes.
- While the chicken is baking place the Pomegranate juice in a small saucepan. Bring to a boil and reduce by about half. Add remaining ingredients and cook a few minutes to thicken.
- Preheat grill to 350 degrees. Remove precooked chicken from oven and baste with glaze. Grill until cooked through and glazed, basting and turning every 3 to 5 minutes. The chicken should be cooked through in about 15 to 20 minutes. Watch carefully so as not burn the glaze.
POMEGRANATE CHICKEN WITH ALMOND COUSCOUS
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
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
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
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