Walnut and pomegranate chicken recipe
User Reviews
5
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Cook Time
1 hr 30 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
965 kcal
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Course
Main Course
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Cuisine
Israeli
Walnut and pomegranate chicken recipe
Description
This recipe uses chicken thighs and drumsticks seasoned with a mix of kosher salt, black pepper, cumin, and turmeric, then browned on the stovetop. Concurrently, walnuts are toasted to bring out their nuttiness. The chicken and walnuts are combined and placed skin-side up in a roasting dish.
A marinade composed of pomegranate molasses and juice, honey, balsamic vinegar, lemon juice, garlic, and optional saffron threads is poured over the chicken. Roasting ensures the chicken reaches safe internal temperature while allowing the marinade to penetrate and glaze the skin.
Finishing at higher heat crisps the chicken skin and reduces the sauce to a rich coating. This dish balances sweet and tart flavors from the pomegranate with earthiness from the walnuts and spices, creating a multi-layered flavor profile suitable for a main course.
Ingredients
- 2 cups walnuts shelled halves and pieces
- 1 tablespoon kosher salt
- 2 teaspoon black pepper freshly ground
- 2 teaspoon cumin ground
- 2 teaspoon Turmeric ground
- 2 lbs chicken thigh about 8 pieces
- 2 lbs chicken drumstick about 8 pieces
- 1 tablespoon balsamic vinegar
- lemon juice of 1
- 4 cloves garlic finely grated
- ½ cup pomegranate molasses
- ½ cup pomegranate juice
- ¼ cup honey
- 3 tablespoon canola oil
- Pinch saffron optional, threads
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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