KosherEye
<<< o >>> GIR Silicone Spatulas <<< o >>> Sweet and Sour Chicken - 2 Duck Goose <<< o >>> Frozen Vegetables - To Thaw or Not to Thaw <<< o >>> Spiritual Kneading through the Jewish Months <<< o >>> Carly Q Art Giveaway <<< o >>> Zachlawi <<< o >>> Kosher Kitchen Remodeling Part 1 <<< o >>> Birch Benders Pancakery <<< o >>> Hamilton Beach Personal Blender <<< o >>> Plenty More <<< o >>>
Bookmark and Share
Mom’s Chicken Pomegranate and Walnuts PDF Print E-mail

KosherEye.com

Admony_Mom-Chick-Pomegranate-Walnuts_300w
Chef Einat Admony is author of the fabulous cookbook Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. This recipe is excerpted from Balaboosta (Artisan Books). Copyright © 2013. Photographs by Quentin Bacon.

My mom taught me a lot about cooking, but she also taught me about kitchen responsibility—stuff like how to clean rice so there are no black spots and how to properly rinse fava beans. One job I remember in particular was removing, separating, and collecting pomegranate seeds for her famous preserves. This jam goes wonderfully on bread, but mainly it was for her chicken: she'd mix it with water and let it simmer on the chicken inside the pan. It makes a sweet-and-sour chicken better than anything you'll find at a Chinese restaurant.

If, for some crazy reason, you manage to live without pomegranate confiture, you can replace it by whisking together 1/2-cup pomegranate molasses, 1/2-cup pomegranate juice, and 1/4-cup honey.

 

Ingredients

2 pounds chicken thighs and drumsticks
1 tablespoon plus 1-teaspoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground turmeric
3 tablespoons canola oil
1 ¼ cups pomegranate confiture
2 cups toasted walnuts*
Pinch of saffron threads (optional)

Directions

Place a large pot over medium-high heat for 5 minutes. While the pot is heating, pat the chicken dry and season with the cumin, turmeric, salt, and pepper.

Add the oil to the pot and add the chicken. Brown the chicken on all sides. Overcrowding the pot will steam the chicken instead of searing it. Add the pomegranate comfiture and stir in the walnuts and the saffron.

Place a lid on the pot and bring to a boil, then lower the heat to simmer for 45 minutes. Uncover and reduce the sauce for another 45 minutes. Remove from the heat and take the pot straight to the able for a family-style meal. Serves 4 to 6

Notes

Some avoid nuts at Rosh Hashanah meals. We suggest just omitting the walnuts if this is your tradition.

Recipe: Kosher, poultry, Rosh Hashanah

 
<< Start < Prev 1121 1122 1123 1124 1125 1126 1127 1128 1129 1130 Next > End >>

Page 1125 of 1627
round-facebook round-twitter pinterest round-rss
kol_foods