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Savoury ideas for pomegranate needed

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I've been surfing the net like crazy for recipe ideas including chicken breasts and pomegranate and the vast majority of dishes I've found require pomegranate juice or molasses which I don't have. I've got loads of spices and two pomegranates I would like to use in the dish or as part of a marinade.

Any suggestions will be greatly appreciated!

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  1. You could always juice the pomegranate.......Other than that, I would do a stirfry or Asian noodle dish with the chicken, and just scatter the seeds in/over the finished dish. Of course they can be added to a green salad, as well as to a cold chicken salad (mayo-based, or Asian-marinade).

    Neat tip from Jacques Pepin - score the skin, then break the pom into pieces. Hold a chunk over a bowl and sharply rap on the skin with something like the back of a soupspoon - the seeds will fall out into the bowl.

    1 Reply
    1. re: greygarious

      I've tried the tapping thing and lost the will to live. I'm now back to "peeling" them out (or, if I'm feeling wealthy) buying ready prepared at the supermarket.

      They always say "middle eastern" to me - stirred into rice, bulgher or couscous, along with anything else I have in that seems suitable.

      1. Thanks for that! I thought of salads but it's quite chilly and rainy here in the UK and fancied more of a curry so I think I am marinading the chicken in honey, tamarind paste, garlic, ginger, turmeric and paprika and I am going to grill it and serve it with a tamarind and pomegranate sauce.

        Thanks for the link! Some great recipes there to try out soon...

        1 Reply
        1. re: Paula76

          uses for the arils (seeds):
          - they're a wonderful snack by themselves, or on top of yogurt
          - they'd provide a nice textural contrast to your chicken - just sprinkle over the top
          - fold them into couscous or brown rice as a side dish for the chicken
          - i like them in a quinoa salad with toasted nuts, chopped mint, and a light, citrusy yogurt dressing.

        2. I don't know if you've looked at the Ottolenghi CoTM at all, but I recall thinking that there were a number of dishes calling for them in that book.

          1. I have not seen Ottolenghi's book yet but I am an avid collector of the recipes he posts every week on the Guardian's Saturday magazine. I found a persian recipe with pomegranate and walnuts and another one with pomegranate and tamarind paste so I decided to improvise and combine the two and then some other bits.

            It turned out absolutely wonderful. I crushed the seeds in a mortar to make juice and mixed it with tamarind paste, spices, onions, garlic, ginger, chilli, butternut squash and chickpeas, then added the browned chicken pieces (marinated in honey, tamarind, turmeric, paprika, garlic and ginger) and simmered with stock, walnuts and plum tomatoes for 30 minutes. I served with wholegrain couscous and sprinkled with pomegranate seeds on top. So, so good...

            Thanks for the great ideas!

            1. You don't say if your chicken is bone-in, skin-on or not, but if it is, roast it and use the drippings for a variation on this roast turkey with pomegranate gravy:

              http://www.gourmet.com/recipes/2000s/...

              I've made this several Thanksgivings since Gourmet published it, and it gets raves. The gravy is NOT sweet -- it's complex.