MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cz's Pomegranate Roasted Chicken
Categories: Chicken
Yield: 1 Batch

3 3/4 lb Organic chicken (1.7 kg)
- -OR-
8 Chicken legs
3 tb Soy sauce or tamari (make
-sure it is gluten-free as
-needed)
2 tb Pomegranate molasses
1 tb Olive oil
1 tb Honey
1 tb Mixed dried herbs; such as
-Herbes de Provence or a mix
-of thyme, rosemary, basil
2 ts Ground cumin
1/2 ts Fine sea salt
1 lg Shallot; finely diced -OR-
1 md Yellow onion; finely diced
3 cl Garlic

MMMMM------------------------FOR SERVING-----------------------------
Fresh cilantro; roughly
-chopped
Steamed rice

Preheat the oven to 175°C (350°F).

Cut the chicken into 8 pieces (2 breasts, 2 wings, 2 thighs, 2
drumsticks); save the backbone for homemade stock.

Alternatively, have your butcher cut it up for you, or use just
thighs and cut them in two at the joint.

Place the chicken in a Dutch oven or other heavy, ovenproof pot with
a lid.

Add the rest of the ingredients except for the cilantro, and stir
well to combine. (You can prepare this a few hours to a day
ahead--without preheating the oven!--and allow the chicken to
marinate in a covered container in the fridge.)

Place the lid on the pot, put it in the oven, and cook for 1-1/2
hours, checking every 30 minutes or so to flip the chicken pieces and
baste them with the juices. (If you find that you don't have very
much juice, which depends on the chicken and the airtightness of the
lid, add a splash of water.)

Remove the lid and return to the oven for another 30 minutes.

Serve over steamed rice, with a shower of fresh cilantro.

Notes:

This can also be cooked on the stovetop for the same amount of time.
If you'd like to use your slow cooker, set it on low and cook for 7
to 8 hours

Recipe FROM: <gemini://gmi.noulin.net/cooking/117.gmi>

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cz's Pomegranate Roasted Chicken
Categories: Chicken
Yield: 1 Batch

3 3/4 lb Organic chicken (1.7 kg)
- -OR-
8 Chicken legs
3 tb Soy sauce or tamari (make
-sure it is gluten-free as
-needed)

Interesting - I may try that if I made my recipe again. I probably will
do and use up some of those 59c/lb leg quarters I scored last time they
were on special offer. The soy sauce will add another layer of flavour.
And help to overcome the sweetness of the molasses. (see below about the sumac).

This recipe says "chicken thighs" .... I used leg quarters and let the
diners separate the thigh and drumstick on their own. Hence the warning
to have plenty of napkins/wipes handy. I'm not hoity-toity enough for
finger bowls. Bv)=

I used black walnuts when I made this bad boy - next go I'll use good
old "English" walnuts (or pecans - similar flavour profile). The sumac
helps to balance the sweetness of the molasses whilst adding an ever
more red tint to the dish.

I may try the pomegranate honey in place of the moleasses. I've added
the recipe at the bottom. It makes a lot. If/when I make it again I'm
going to halve everything except the honey. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: John Gregory Smith's Sticky Pomegranate Chicken
Categories: Poultry, Fruits, Nuts, Vegetables, Herbs
Yield: 4 Servings

50 g Walnuts (1 3/4 oz)
6 cl Garlic
2 tb Tomato puree
1 tb Sumac; more for garnish
6 tb Pomegranate molasses
2 tb Olive oil; extra for
- greasing
1 kg Chicken thighs on the bone
- (2 1/4 lb)
4 lg Red onions; roughly sliced
50 g Pomegranate seeds (1 3/4 oz)
Handful rough chopped
- parsley leaves
Salt

Chuck 20g (3/4 oz) walnuts into a food processor and add
the garlic, tomato puree, sumac, pomegranate molasses,
olive oil and a good pinch of salt. Blitz into a smooth
marinade and pour into a mixing bowl. Add the chicken
and toss together. Cover and refrigerate for 1 hour or
overnight.

Set oven @ 180║C/360║F (fan) or 190ºc/375ºF (regular).
get the chicken out of the fridge to come to room temp.
Oil a baking dish and throw in the onions. Top with
the chicken and all the marinade. Roast for 45 minutes
to one hour or until charred and sticky.

Bash the remaining walnuts into a course rubble and
scatter them over the chicken along with pomegranate
seeds (arils) and parsley. Season with a pinch of sumac
and salt and then serve immediately.

UDD NOTE: Lots of napkins or wet wipes. This surely is
sticky.

Serves 4

RECIPE FROM: https://www.johngregorysmith.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pomegranate-Honey Syrup
Categories: Five, Condiments, Fruits
Yield: 3 cups

10 oz Pomegranate juice
14 oz Water
3 tb Clover honey
1 c White sugar

Bring the pomegranate juice, water and honey to a simmer
in a saucepan set over medium-high heat. Add the sugar
and stir until it completely dissolves. Remove the pan
from the heat and set aside to cool to room temperature.

Pour the syrup into a container and refrigerate it until
needed.

Keeps about 2 months in the refrigerator

By Nicole Riegl

RECIPE FROM: https://www.rieglpalate.com

Uncle Dirty Dave's Kitchen

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Re: Pomegranate Roasted Chick
By: Dave Drum to Ben Collver on Thu Mar 28 2024 05:43:00

I've seen pomegranate molasses for sale in the local Lebanese restaurant.

Here's a recipe for homemade:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pomegranate Molasses
Categories: Condiment, Mediterrane
Yield: 12 Tablespoon

4 c Pomegranate juice

Preparation time: 5 minutes
Cooking time: 120 minutes

Pomegranate molasses is used in sweet and savory recipes in many
Mediterranean, Middle Eastern and North African cuisines. This recipe
is easy to make!

Simmer the juice: In a medium saucepan set over medium heat, add the
pomegranate juice. Bring the juice to a simmer (watch for bubbles all
around the edges), and then lower heat to a simmer.

Reduce the juice: Simmer the pomegranate juice until it has reduced
down to approximately 2/3 to 3/4 cup. This can take between 1-1/2 to
2 hours. Occasionally stir the juice while it simmers. You do not
want the juice to boil so keep an eye on it to make sure you only see
small bubbles forming around the edges of the pot while it reduces.

Let it cool: After the juice has reduced it will still be liquidy, but
should coat the back of a spoon. Remove the pan from the heat and let
it cool to room temperature (it will thicken more as it cools as
well).

Store: Transfer the pomegranate molasses to an airtight jar and store
in the refrigerator. Pomegranate molasses will keep 4 to 6 months
refrigerated.

Recipe by Elana Lepkowski

Recipe FROM:
<https://www.themediterraneandish.com/pomegranate-molasses/>

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Ben Collver wrote to Dave Drum <=-

I've seen pomegranate molasses for sale in the local Lebanese
restaurant.

It's available to me, locally, at Food Fantasies (local organic/health
foods store), Target, Harvest Market (waaaay to up-scale for my wallet)
and even Walmart/Sam's Club if I shopped there.

Here's a recipe for homemade:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pomegranate Molasses
Categories: Condiment, Mediterrane
Yield: 12 Tablespoon

4 c Pomegranate juice

I have a recipe, as well, which uses, also,, lemon juice and sugar.
I've never made it but I did learn from it that, unlike pomegranate
honey which mixes pomegranate juice and honey, it does not use sorghum
or cane molasses but cooks down the pomegranate to a thick liquid.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Pomegranate Molasses
Categories: Five, Fruits, Citrus
Yield: 1 1/4 cups

4 c Pomegranate juice
1/3 c (to 1/2 c) sugar
2 tb Fresh squeezed lemon juice;
- pulp strained

Gather the ingredients.

In a medium, heavy-bottomed, nonreactive saucepan, set
over medium-high heat, combine the pomegranate juice,
sugar, and lemon juice. Bring to a simmer while stirring
to dissolve the sugar.

Lower the heat, making sure to maintain a gentle simmer.
Cook uncovered, stirring periodically, until the mixture
is syrupy, coats the back of a spoon, and reduces to
between 1 and 1 1/4 cups. Allow to cool in the pan for
20 to 30 minutes, then transfer to a clean glass jar.
Cover and store in the refrigerator for up to a month.

NOTES: For slightly thinner, more astringent molasses,
use 1/3 cup sugar; for a thicker, sweeter syrup, use 1/2
cup. Note that if you use less sugar, it will take a bit
longer to reduce and thicken the juice mixture.

Keep an eye on the pot, and adjust the heat if necessary
to keep the liquid at a gentle simmer. If you don't see
little bubbles breaking the surface, the molasses will
take longer to reduce.

It's helpful to have a liquid measuring cup on hand to
see if the molasses has reduced enough. As you approach
the 1-hour simmering mark, carefully pour the molasses
into the measuring cup. If you've got more than 1 1/4
cups of liquid, you'll need to keep reducing the
mixture.

By Miri Rotkovitz; Registered Dietician, teacher

RECIPE FROM: https://www.thespruceeats.com

Uncle Dirty Dave's Archives

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