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Pomegranite Chicken

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. Have you tried using Grenadine in place of Pomegranate juice?

    1 Reply
    1. re: todao

      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. 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

        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

          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

            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

              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

                Thanks Cheryl, I will try that!

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

        2 Replies
        1. re: Joebob

          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

            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.