POMEGRANATE CHICKEN
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
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 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
SMOKY ROASTED CHICKEN AND CITRUS SALSA
Steps:
- Roast the chicken. Preheat the oven to 375 degrees F. Using a sharp knife or kitchen shears, cut along both sides of the backbone and discard it. Flatten the chicken and cut it in half through the breast so you have two halves-each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper.
- Set the chicken in a large roasting pan over two burners and heat over medium-high heat. When the pan is hot, add the chicken halves skin-side down and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan, and drizzle with more smoked olive oil. Season with salt and pepper. Roast in the oven for 45 minutes, or until an instant-read thermometer inserted in the joint between the thigh and drumstick reads 160 degrees to 165 degrees F. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes.
- Make the citrus salsa. Use a sharp knife to cut away the rind and pith from each of the citrus fruits. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add about cup extra-virgin olive oil to the bowl and season with salt and pepper. Cut the radishes into very fine matchsticks on a mandoline or with a sharp knife. Fold them into the citrus salsa, and add the chives.
- Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel.
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-CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, yogurt, Dijon mustard, lemon juice and some salt and pepper. Taste and adjust seasonings as needed.
- Add the shredded chicken, pomegranate seeds, chives and celery to a bowl. Pour some of the dressing around the sides of the bowl and toss to combine. Add more dressing as desired. Taste and adjust seasonings as needed.
- Serve on top of some baby arugula if using.
More about "roasted chicken with pomegranate salsa recipes"
POMEGRANATE ROASTED CHICKEN THIGHS - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 55Servings 6Cuisine AmericanCategory Main Course
- Preheat oven to 400°F. Dry the chicken with a paper towel and place on a 9 x 12 oven-safe rimmed baking dish.
- In a small bowl, whisk together the olive oil, pomegranate molasses, zaatar, paprika, garlic powder, oregano, salt and pepper. Pour the sauce on top of the chicken and use your hands to evenly coat. Place the sliced shallots and sliced lemons around the chicken. Marinate for at least 30 minute or up to 24 hours.
- Bake uncovered for 50-60 minutes until the chicken is cooked through and looks sticky and caramelized. Broil for 3-5 more minutes if needed for a golden-brown color.
- Allow the chicken to rest for 5 minutes before serving. Garnish with pomegranate seeds and fresh parsley, if desired.
POMEGRANATE-GLAZED CHICKEN WITH BUTTERY PINE NUTS
From bonappetit.com
POMEGRANATE SALSA | THE 5-MINUTE CHRISTMAS RECIPE …
From twohealthykitchens.com
POMEGRANATE LEMON ROASTED CHICKEN • SALT & LAVENDER
From saltandlavender.com
COCOA-RUBBED CHICKEN THIGHS WITH ORANGE …
From eatingwell.com
ROAST CHICKEN WITH SALSA VERDE AND ROASTED LEMONS …
From foodandwine.com
ROASTED CHICKEN WITH POMEGRANATE - LIDIA
From lidiasitaly.com
GRILLED CHICKEN CUTLETS WITH PISTACHIO-AVOCADO RELISH RECIPE - KITCHN
From thekitchn.com
HAWAIIAN CHICKEN TACOS WITH JALAPEñO PINEAPPLE SALSA.
From halfbakedharvest.com
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME
From tasteofhome.com
ROASTED CHICKEN WITH POMEGRANATE (POLLO ARROSTO AL MELOGRANO) …
From eatyourbooks.com
POMEGRANATE ROASTED CHICKEN RECIPE | PALEO LEAP
From paleoleap.com
POMEGRANATE MOLASSES CHICKEN (SKILLET SUPPER) | KITCHN
From thekitchn.com
ROASTED CHICKEN WITH POMEGRANATE SALSA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROAST CHICKEN WITH POMEGRANATE GLAZE - EATINGWELL
From eatingwell.com
SPICED CHICKEN TACOS WITH AVOCADO AND POMEGRANATE SALSA
From womansday.com
ONE PAN POMEGRANATE CHICKEN + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
ROASTED CHICKEN WITH POMEGRANATE MOLASSES GLAZE RECIPE
From oprah.com
ROAST CHICKEN WITH POMEGRANATE RECIPE | BODI - BEACHBODY ON …
From beachbodyondemand.com
You'll also love