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Pomegranate-Honey Glazed Chicken
A flavorful chicken dish that combines the sweetness of honey with the tartness of pomegranate, reflecting the agricultural bounty and symbolic significance of these fruits in Israeli culture.
🧂 Ainekset
- 4 lbs Chicken pieces(cut into 8 pieces (breasts cut in half if large))
- 4 Tbsp Olive oil(divided (2 for simmer sauce, 2 for browning chicken))
- 1 Large onion(chopped)
- 3 cloves Garlic(minced)
- 0.5 cup Pomegranate juice concentrate
- 0.5 cup Sweetened pomegranate juice
- 0.5 cup Honey
- 2 cup Vegetable or chicken broth
- 1 tsp Ground cumin
- 0.5 tsp Powdered ginger
- 0.125 tsp Ground allspice
- 0.5 tsp Turmeric
- Salt(to taste (Dead Sea salt recommended))
- Black pepper(to taste)
- 2 Tbsp Fresh parsley(chopped, for garnish)
- 2 Tbsp Pomegranate seeds(for garnish)
👨🍳 Ohjeet
- 1
Heat 2 Tbsp olive oil in a large pan with a lid over medium heat.
💡 Ammattilaisvinkit: Use a pan that can accommodate all the chicken pieces. - 2
Sauté the chopped onion until soft and translucent, about 5-7 minutes.
- 3
Add the minced garlic and sauté for another 2-3 minutes until fragrant, being careful not to brown it.
- 4
Pour in the pomegranate juice concentrate, sweetened pomegranate juice, honey, broth, cumin, ginger, allspice, and turmeric. Stir to combine.
💡 Ammattilaisvinkit: Ensure all spices are well incorporated. - 5
Bring the mixture to a boil, then reduce the heat to an active simmer. Cook uncovered for about 20 minutes, or until the sauce has reduced by about half and is slightly thickened.
💡 Ammattilaisvinkit: Stir occasionally to prevent sticking. - 6
Remove the sauce from heat and set aside.
💡 Ammattilaisvinkit: You can taste and adjust seasoning at this point. - 7
Rinse the chicken parts and pat them thoroughly dry. Season generously with salt and pepper.
💡 Ammattilaisvinkit: Drying the chicken is crucial for browning. - 8
Heat the remaining 2 Tbsp olive oil in the same pan (or a separate oven-safe skillet) over medium-high heat. Brown the chicken pieces on all sides.
💡 Ammattilaisvinkit: Work in batches if necessary to avoid overcrowding the pan. - 9
Return all chicken pieces to the pan. Pour the reserved pomegranate-honey sauce over the chicken.
💡 Ammattilaisvinkit: Ensure the sauce coats the chicken pieces evenly. - 10
Cover the pan with a lid and simmer on low heat for 35-40 minutes, or until the chicken is cooked through and tender.
💡 Ammattilaisvinkit: The chicken should reach an internal temperature of 165°F (74°C). - 11
Remove the chicken from the pan and place it on a serving platter.
💡 Ammattilaisvinkit: Tent loosely with foil to keep warm. - 12
If the sauce in the pan is too thin, simmer it uncovered for a few more minutes to reduce and thicken.
💡 Ammattilaisvinkit: Be careful not to burn the sauce. - 13
Pour the thickened sauce over the chicken. Garnish with chopped fresh parsley and pomegranate seeds before serving.
💡 Ammattilaisvinkit: Serve immediately.
💡 Ammattilaisvinkit
- ✓Pomegranate juice concentrate provides a more intense flavor than regular juice.
- ✓Adjust honey and pomegranate juice quantities to suit your preference for sweetness and tartness.
- ✓For a deeper flavor, marinate the chicken in the sauce for at least 30 minutes before cooking.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of cinnamon or cardamom to the sauce for added warmth.
- Serve with Israeli couscous or rice to soak up the delicious sauce.