Walnut and pomegranate chicken recipe

Name: Walnut and pomegranate chicken recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 cups shelled walnut halves and pieces; 1 tablespoon + 1 teaspoon kosher salt; 2 teaspoon freshly ground black pepper; 2 teaspoon ground cumin; 2 teaspoon ground turmeric; 2 lbs chicken thighs and drumsticks; 1 tablespoon balsamic vinegar; Juice of 1 lemon; 4 cloves garlic; ½ cup pomegranate molasses; ½ cup pomegranate juice; ¼ cup honey; 3 tablespoon canola oil; Pinch of saffron threads

User Reviews

5.0

213 reviews

Excellent

Cook Time
1 hr mins
Total Time
1 hr 30 mins
Servings
4 servings
Calories
965 kcal
Course
Main Course
Cuisine
Israeli

Walnut and pomegranate chicken recipe

Ethan Patterson

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This tangy-sweet pomegranate chicken with pomegranate molasses is simple, yet festive enough for Rosh Hashana or Thanksgiving!

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Ingredients

Servings

2 cups shelled walnut halves and pieces
1 tablespoon + 1 teaspoon kosher salt
2 teaspoon freshly ground black pepper
2 teaspoon ground cumin
2 teaspoon ground turmeric
2 lbs chicken thighs and drumsticks about 8 pieces
1 tablespoon balsamic vinegar
Juice of 1 lemon
4 cloves garlic finely grated
½ cup pomegranate molasses
½ cup pomegranate juice
¼ cup honey
3 tablespoon canola oil
Pinch of saffron threads optional

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Instructions

Preheat the oven to 350°F. Toast walnuts on a baking sheet for 8-10 minutes. Set aside.
Mix salt, pepper, cumin, and turmeric in a small bowl. Season chicken with the spice mix.
Heat a large pot or Dutch oven over medium-high heat. Add oil and brown chicken in 2-3 batches, about 10 minutes per batch. Transfer to a bowl.
Remove the pot from heat and let oil cool. Wipe out burnt spices.
Place chicken and toasted walnuts back in the pot.
In a separate bowl, whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, and garlic. Add saffron threads if desired.
Place chicken skin side up in a roasting dish. Pour the marinade over the chicken.
Bake until chicken reaches 165°F (about 25 minutes for breasts, 45 minutes for thighs). Remove breasts if using both light and dark meat.
Increase the oven to 450°F. Let the sauce reduce and the skin get crispy for about 12 minutes. Brush chicken with the pan's marinade every 3-4 minutes.
Serve warm, garnish with pomegranate seeds and parsley.
Store leftovers in the fridge for up to 3 days.

Nutrition Information

Show Details

Serving 1g Calories 965kcal (48%) Carbohydrates 46g (15%) Protein 38g (76%) Fat 72g (111%) Saturated Fat 11g (55%) Polyunsaturated Fat 36g Monounsaturated Fat 22g Trans Fat 0.2g Cholesterol 116mg (39%) Sodium 1861mg (78%) Potassium 700mg (20%) Fiber 5g (20%) Sugar 34g (68%) Vitamin A 246IU (5%) Vitamin C 5mg (6%) Calcium 102mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 965 kcal

% Daily Value*

Serving	1g
Calories	965kcal	48%
Carbohydrates	46g	15%
Protein	38g	76%
Fat	72g	111%
Saturated Fat	11g	55%
Polyunsaturated Fat	36g	212%
Monounsaturated Fat	22g	110%
Trans Fat	0.2g	10%
Cholesterol	116mg	39%
Sodium	1861mg	78%
Potassium	700mg	15%
Fiber	5g	20%
Sugar	34g	68%
Vitamin A	246IU	5%
Vitamin C	5mg	6%
Calcium	102mg	10%
Iron	4mg	22%