Susie Fishbein deserves a Nobel prize for her cookbooks. This recipe for pomegrate chicken comes from her "Kosher by Design: Picture Perfect Food for the Holidays and Every Day". This dish has a huge impact with very little fuss - my kind of dish. It has become my family's second favorite dish - right after duck soup!
This recipe is for one chicken, either quartered or in eights. Multiply it as needed.
one chicken (quarters or eighths)
1 bottle pomegranate syrup
1 bottle pomegranate juice
1 cup crushed garlic
1 tablespoon black pepper
1/4 cup fresh mint.
Mix all the liquids and spices in a bowl. Place all the ingredients in a Ziploc storage bag and press out extra air. I let it marinate in the fridge for 3 or 4 days, turning daily. (Susie says up to 2 days, I've left it up to 4 with great results).
Heat olive oil in a wok. Place chicken in wok skin side down. The skin will stick to the bottom of the wok when brown, so turn over once carefully. When the second side is brown, remove from wok and place in an aluminum roasting pan. When all the chicken pieces have been browned and placed in the pan, add in the pomegrate marinade from the ZIploc bags. Pour some new concentrate on top of the chicken to create a glaze. Bake at 350 for an hour.
Serve garnished with fresh pomegranate seeds, fresh mint, atop basmati rice. Listen to your family rave :)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment