Wednesday, December 19, 2007

Braised Pomegranate Chicken

pomegranatebraisedchicken

Here's a recipe from Shauna, the Gluten-Free Girl. I've admired her recipes many times, but I think this is the first one I've actually tried! Not the last one, that's for sure!

I changed a few things - I used shallots instead of white onion, and what I should have done is added the nuts before the onions. Now, the onion almost burned, before the nuts got any color at all. Shauna specifies it as onion first, nuts later, but I'll do it the other way around next time, which is why I've written the recipe the way I plan to do it. And I plan to make this many, many, MANY more times. It was really delicious! I also probably made a little more sauce than in the original recipe, but I wouldn't change that for the world. More sauce makes this world a better place! And, oh, if you - like me - have an unopened bottle of pomegranate molasses in your cupboard, this is the time to break it out.


Braised Pomegranate Chicken
Serves 2

4 small chicken thighs - just the thigh, not with the bone
olive oil
butter
2 shallots
2 cloves of garlic
3 tbsp pistachios (raw, unsalted)
3 tbsp cashew nuts (raw, unsalted)
4 tbsp pomegranate molasses
zest from one lemon
juice from one lemon
1 tbsp sugar
salt
350 ml chicken stock

Heat oil and butter in a large pan or a pot. Brown the chicken a bit, and set aside. Lower the heat, and fry the nuts for a few minutes, until they color. Add shallots and garlic. When the shallots have softened a bit, add chicken stock, pomegranate molasses, lemon zest, lemon juice and sugar. Bring to a boil and put the chicken back in. Cover with a lid and let simmer for about 20 minutes. Season with salt and serve with boiled rice.

Recipe in Swedish:
Bräserad Granatäpplekyckling

7 comments:

Christina at Ramble Magazine said...

Oh, that looks fantastic. I just shipped off said book to Sweden. A fine Christmas gift, I'd say.

Féline said...

Jag vill också ha granatäppelmat! Dumma kyckling. :( Tror du man kan göra det med fläsk? ;D

Anne said...

Christina - oh, I'm dying to get that book. Even though I'm not gluten-intolerant, or know anyone who is, I really like Shauna's writing.

Feline - jadå, testa! Eller quorn? Ta nåt som alla säger smakar som kyckling ;) Det blir säkert kanon. Fläsk behöver nog lite längre tid för att bli mört bara, så jag skulle kanske inte ha med nötterna hela tiden utan tillsätta på slutet, så de inte blir helt mosiga.

Astra Libris said...

Oooh, this recipe looks divine... I have pomegranate concentrate on hand, and in the past I've substituted a mixture of pomegranate concentrate and regular (black strap) molassas for pomegranate molassas... Certainly not a perfect sub, but I find the end product is still delicious! Anyway, I plan on returning to that sub method with this chicken - it looks fabulous!

Nikki said...

"pomegranate molasses" - Yikes! Is that at our regular ICA's, Anne? I've never seen such a thing. But haven't looked for it, either. Never HEARD of it til today!

Anne said...

Astra Libris - oh, that sounds like a perfectly good substitute indeed! :)

Nikki - no, but Coop in Forum might have it. It's generally available at stores with a large middle-eastern inventory - you could check Willys as well! :)

Brilynn said...

I just bought pomegranate molasses recently, this sounds like the perfect thing to use it for!