Maison Rustique
06-26-2007, 04:41 PM
(http://www.otwa.com/community/showthread.php?t=17814)
Toy Ranch Sep-05-04 09:11 AM
Pomegranate Sauce Chicken
I had a dish at a Middle Eastern restaurant last night called Chicken Anari, which is cornish hen marinaded in pomegranate sauce and broiled on a skewer.
It was really great and I looked around a bit for a recipie, but to no avail. There are some on the net with pomegranate juice or syrup, and with walnuts, but this one used pomegranate meat and had no walnuts in it.
Anyone have any ideas?
maison rustique Sep-05-04 09:47 AM
Here's one that includes walnuts sprinkled over the top, but I think you could leave them out. The pomegranite "meat" is actually the seeds. I'm still looking for something that matches your description a little more closely. If we can't find what you're looking for, we'll make something up! :)
RECIPES:Pomagranite Chicken
A RECIPE FOR A MAIN DISH FOR 6 PEOPLE
--------------------------------------------------------------------------------
INGREDIENTS
6 boneless skinless chicken breasts
2 cups flour
2 large onions
garlic
olive oil
butter
cinnimon
paprika
cardamom
pepper
salt
tumeric
Pomegranite juice
honey
walnuts
pistachios
2 pomegranites
roes petals to garnish.
In a Saucepan you need to put the pomagranite juice on a slow boil. this must not be hurried. You must reduce the juice until it starts to resemble a syrup. It's important to note that we do not want to boil or burn the juice,but just to reduce it.
seperate seeds from two pomagranites. keep seed intact. Preheat oven to 350 degrees.
In a large mixing bowl blend flour and spices until mixed. Dredge the chicken in the mixture until coated. Saute Chicken in a shallow frying pan using the Olive oil and butter until lightly golden brown. As chicken will be cooked more we don't want to cook it all the way at this point. You just want to seal the outer crust at this time.
Transfer the chicken to a unoiled nonstick cookie sheet at 350 degree's until golden.
Remove chicken from oven when done. Cut while hot into slices about 1 inch thick. You must cut on the diagnal slant for equal portions. You want to cut carefully so that pieces look attractive and not too uneven.
Place chicken on a platter and keep warm in oven while next step is being initiated.
Mix hot reduced pomegranite juice and honey in bowl. You want to make this the consistancy and sweetness that your family will enjoy. drizzle mixture over chicken. Sprinkle whole walnut pieces over center of chicken. sprinkle pistachios around circumfrance. Next sprinkle pomagranite seeds over entire dish and serve with rose petal garnish.
Serve with basamatti rice and salad.
maison rustique Sep-05-04 09:55 AM
Does this one sound a little closer to what you had?
Pomegranate Honey Roasted Game Hens
Ingredients
1 cup fresh pomegranate juice (see note below)
1/2 cup honey plus 3 tablespoons
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
6 cloves garlic, smashed
3 game hens, split in half
Salt and pepper
Pomegranate seeds for garnish
Chopped, roasted pistachio nuts for garnish
Instructions
To remove the seeds, cut the crown end off a pomegranate, removing with it some of the white pith. Take care not to pierce the seeds within. Lightly score the skin in quarters, from the stem to crown end. Firmly yet gently break the sections apart, following the score lines. Bend back the skin and gently scoop the seed clusters into a bowl; remove any pith.
(Note: For 1 cup of juice, put 1-1/2 to 2 cups seeds in a blender; blend until liquified. Pour mixture through a cheesecloth-lined strainer or sieve.)
Mix pomegranate juice, 1/2 cup honey, and next 5 ingredients; pour over hens. Marinate, covered, overnight or at least 8 hours in the refrigerator, turning occasionally.
Drain hens, reserving marinade. Simmer marinade, covered for 10 minutes; reserve. Season hens with salt and pepper. Bake at 450 degrees F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes. Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with 1/2 tablespoon honey. Garnish with pomegranate seeds and chopped pistachios.
Yield: 6 servings
Credits
Recipe from: The Cooking of the Eastern Mediterranean by Paula Wolfert (HarperCollins
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To adjust your timezone, visit your MyOTWA Control Panel.
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Toy Ranch Sep-05-04 09:11 AM
Pomegranate Sauce Chicken
I had a dish at a Middle Eastern restaurant last night called Chicken Anari, which is cornish hen marinaded in pomegranate sauce and broiled on a skewer.
It was really great and I looked around a bit for a recipie, but to no avail. There are some on the net with pomegranate juice or syrup, and with walnuts, but this one used pomegranate meat and had no walnuts in it.
Anyone have any ideas?
maison rustique Sep-05-04 09:47 AM
Here's one that includes walnuts sprinkled over the top, but I think you could leave them out. The pomegranite "meat" is actually the seeds. I'm still looking for something that matches your description a little more closely. If we can't find what you're looking for, we'll make something up! :)
RECIPES:Pomagranite Chicken
A RECIPE FOR A MAIN DISH FOR 6 PEOPLE
--------------------------------------------------------------------------------
INGREDIENTS
6 boneless skinless chicken breasts
2 cups flour
2 large onions
garlic
olive oil
butter
cinnimon
paprika
cardamom
pepper
salt
tumeric
Pomegranite juice
honey
walnuts
pistachios
2 pomegranites
roes petals to garnish.
In a Saucepan you need to put the pomagranite juice on a slow boil. this must not be hurried. You must reduce the juice until it starts to resemble a syrup. It's important to note that we do not want to boil or burn the juice,but just to reduce it.
seperate seeds from two pomagranites. keep seed intact. Preheat oven to 350 degrees.
In a large mixing bowl blend flour and spices until mixed. Dredge the chicken in the mixture until coated. Saute Chicken in a shallow frying pan using the Olive oil and butter until lightly golden brown. As chicken will be cooked more we don't want to cook it all the way at this point. You just want to seal the outer crust at this time.
Transfer the chicken to a unoiled nonstick cookie sheet at 350 degree's until golden.
Remove chicken from oven when done. Cut while hot into slices about 1 inch thick. You must cut on the diagnal slant for equal portions. You want to cut carefully so that pieces look attractive and not too uneven.
Place chicken on a platter and keep warm in oven while next step is being initiated.
Mix hot reduced pomegranite juice and honey in bowl. You want to make this the consistancy and sweetness that your family will enjoy. drizzle mixture over chicken. Sprinkle whole walnut pieces over center of chicken. sprinkle pistachios around circumfrance. Next sprinkle pomagranite seeds over entire dish and serve with rose petal garnish.
Serve with basamatti rice and salad.
maison rustique Sep-05-04 09:55 AM
Does this one sound a little closer to what you had?
Pomegranate Honey Roasted Game Hens
Ingredients
1 cup fresh pomegranate juice (see note below)
1/2 cup honey plus 3 tablespoons
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
6 cloves garlic, smashed
3 game hens, split in half
Salt and pepper
Pomegranate seeds for garnish
Chopped, roasted pistachio nuts for garnish
Instructions
To remove the seeds, cut the crown end off a pomegranate, removing with it some of the white pith. Take care not to pierce the seeds within. Lightly score the skin in quarters, from the stem to crown end. Firmly yet gently break the sections apart, following the score lines. Bend back the skin and gently scoop the seed clusters into a bowl; remove any pith.
(Note: For 1 cup of juice, put 1-1/2 to 2 cups seeds in a blender; blend until liquified. Pour mixture through a cheesecloth-lined strainer or sieve.)
Mix pomegranate juice, 1/2 cup honey, and next 5 ingredients; pour over hens. Marinate, covered, overnight or at least 8 hours in the refrigerator, turning occasionally.
Drain hens, reserving marinade. Simmer marinade, covered for 10 minutes; reserve. Season hens with salt and pepper. Bake at 450 degrees F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes. Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with 1/2 tablespoon honey. Garnish with pomegranate seeds and chopped pistachios.
Yield: 6 servings
Credits
Recipe from: The Cooking of the Eastern Mediterranean by Paula Wolfert (HarperCollins
All times are GMT -7. The time now is 03:40 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.