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Pomegranite Chicken

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donali Apr 5, 2010 10:53 AM

Tried a recipe for Pomegranite Chicken this weekend and was not bowled over. While the sauce of long cooked onions and walnuts was good; I didn't think that the flavor in any way penetrated the chicken breasts, and despite being braised for 40 minutes in the chicken broth/pomegranite juice, the meat was just not that tender. Also the flavor of Pomegranite was almost inperceptable. This recipe called for a cup of juice for one cut up chicken. I don't think I would use chicken with skin on again, because it added too much fat, which fortunately was easy to remove, as it seperated into a little pool...not the most attractive dish. The whole thing looked a little "gray" even though the pomegranite seed garnish helped.

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  1. todao RE: donali Apr 5, 2010 11:02 AM

    Have you tried using Grenadine in place of Pomegranate juice?

    1 Reply
    1. re: todao
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      donali RE: todao Apr 5, 2010 11:52 AM

      Haven't tried it, but I'm not sure it is the sweetness I'm looking for, more so the tartness of pomegranite. Is this what you use?

    2. Cherylptw RE: donali Apr 5, 2010 11:36 AM

      Not sure what recipe you used but I made a Pomegranate chicken a few weeks ago that came out delicious. I used whole cut up pieces that I put into the oven for about 40 minutes. I then pour off all the fat. Meanwhile, I reduced a quart of pomegranate juice mixed with some shallots, orange zest, brown sugar and 2 teaspoons of cornstarch to about 2 cups. I spooned the sauce over the chicken and let it cook for another 20 minutes or until juices ran clear. It was good.

      5 Replies
      1. re: Cherylptw
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        donali RE: Cherylptw Apr 5, 2010 11:49 AM

        Sounds delicious and much more concentrated in pomegranite flavor. But did you use any ground walnuts? Thanks, I will try the reduction method!

        1. re: donali
          Cherylptw RE: donali Apr 5, 2010 12:41 PM

          No walnuts, but then I didn't follow a recipe..can you post the one you used so I can peek at it?

          1. re: Cherylptw
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            donali RE: Cherylptw Apr 5, 2010 01:58 PM

            Saute 2 chpd onions in olive oil until very soft, then remove from pan. Saute chicken pieces until browned. Add 1 cup chicken broth, 1 cup pomegranite juice 2 1/2 cups ground walnuts, reserved onions, 1/2 tsp each cloves, cumin, and cinnamon, Cover and simmer 40 minutes.

            1. re: donali
              Cherylptw RE: donali Apr 5, 2010 02:14 PM

              Okay, I see that you didn't have enough juice IMO...you could actually use my method and add your other ingredients. You can make a tarter pomegrante molasses if your interested by simmering together 4 cups juice, 1/4 cup lemon juice and 1/2 cup sugar reduce to 1 1/4 cup, which is essentially what mine is once it's reduced.

              1. re: Cherylptw
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                donali RE: Cherylptw Apr 5, 2010 02:46 PM

                Thanks Cheryl, I will try that!

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        Joebob RE: donali Apr 5, 2010 01:04 PM

        Did the recipe call for juice or molasses, which is MUCH more concentrated?

        2 Replies
        1. re: Joebob
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          donali RE: Joebob Apr 5, 2010 02:00 PM

          Called for Pomegranite juice, but maybe I should have done the slow simmer in more chicken broth with Pomegranite molasses added to to taste.

          1. re: Joebob
            DiveFan RE: Joebob Apr 5, 2010 05:31 PM

            This recipe sounds like the Persian dish 'fesenjan'; you should be able to find many variations by searching.
            Agree with above posters, you need to start with a lot more juice and reduce it by at least 50% or use the concentrated pomegranate molasses/syrup. Chicken pieces don't take that long to cook, so err on the side of more reduction. You can always add a little stock later.
            I always strip the skin off before cooking. Some people like it boneless so that's another option.

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