||[Sep. 18th, 2003|01:37 pm]
|||||Accordian Tribe - Wave Hill||]|
New ingredient 11: Pomegranate (juice)
This is part of my New Years Resolution.
Recently I prepared Pomegranate Chicken (using an improvised recipe). This was my first time cooking with pomegranates though I'd enjoyed them many times before.
The pomegranate is an unusual fruit in that the outer husk is bark-like and inedible. The interior of the fruit is a number of small juicy pips which resemble currants. Because of the tough husk which prevents damage to the fruit, the pomegranate was much valued among ancient travelers as rations. It was cultivated through the eastern mediterranean and northern Africa. Today it is grown in numerous warm climates, including here in California.
I used pure pomegranate juice in my recipe rather than grenadine. (I happened to be able to locate the juice in the form of a health food drink.) Grenadine may contain a number of ingredients other than pomegranates, including red currants and alcohol. Grenadine, incidentally, is named for the island of Grenada where it was first produced.
1.5 - 2.0 lbs Chicken, breasts or thighs, deboned
1 large yellow onion, roughly chopped
1 cup golden raisins
1/2 cup olive oil
2 cups pomegranate juice
1/2 cup red wine
1/2 cup chicken stock
1 Tbsp powdered cinnamon
1 tsp celery salt (beau monde)
1 tsp paprika
1/3 tsp pepper (black or cayenne)
Chop the chicken into reasonable and evenly-sized pieces. I like to quarter breasts and halve thighs.
Heat the oil in a large skillet over high heat. Add the chicken and stir to brown. After a minute, add the onion.
Once the onion becomes transparent and the chicken is browned, reduce heat to medium and add the following: wine, stock, juice, spices, raisins. Add the wine first to deglaze the pan.
Simmer over medium heat for 20-30 minutes with a lid, stirring occasionally. Adjust time as necessary so that chicken is cooked through.
Remove chicken and raisins with a strainer and return the remaining juice to the pan. Over high heat, reduce until it thickens to form a glaze. (Caution- Due to the sugars, pomegranate juice burns easily! It goes from a nice glaze to burnt very very quickly; I blew my first batch. Remove the pan from the heat as soon as the liquid has thickened to coat a spoon.)
Pour glaze over chicken and serve!