Fall Favorites | Sticky Pomegranate Chicken | Devon Windsor
Happy fall!!
Coming with another one of my favorite fall recipes, sticky pomegranate chicken! It’s another Half Baked Harvest recipe, she just really knows how to do cozy recipes! It is so delicious, coconuty, sticky, spicy.. everything you want in a fall recipe! Let me know what you think!
Xx
chef dev
INGREDIENTS:
1 acorn or kabocha squash seeded and sliced into half rounds
2 tablespoons extra virgin olive oil plus more for brushing
kosher salt and black pepper
1 tablespoon honey
1 egg, beaten
1 1/2 pounds boneless chicken breasts, cut into 2 inch cubes
1 1/2 cups shredded unsweetened coconut
1/2 cup Panko breadcrumbs
1/2 cup sweet Thai chili sauce
1/2 cup pomegranate juice
3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 inch fresh ginger, grated
2 garlic cloves, grated
arils from 1 pomegranate
coconut rice, for serving
To see more, check out my other socials!
Persian Pomegranate Chicken Recipe
This easy, sweet, and savory Persian chicken is the perfect comfort food dish to throw together last minute for dinner. Join Chef Tiara in creating this delicious dish, and go on our webiste for the full recipe.
How To Make POMEGRANATE MOLASSES ???? and 3 Mind Blowing Salad Recipes Using Pomegranate! ????
Today I want to talk about sour and sweet beauty pomegranate and how differently we can use this juicy fruit. Many of you would know I sometimes use pomegranate molasses in my recipes and today we are making our own! Then, I am going to show you three different ways and forms of using pomegranate in salads, first one will be an unorthodox shrimp salad with coriander and pomegranate seeds. Next, we’ll be making a traditional and insanely delicious spoon salad and last but not least we are going to poche pears in pomegranate juice, turn that sweet and sour juice into a sauce and mix with rockets. If you are ready let’s start our pomegranate journey!
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Pomegranate Molasses
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 1,5-2 hours
Servings: makes around 350-400 ml of pomegranate sour
5 kg pomegranate, sour ones are better for this recipe
• Squeeze the juice of the pomegranate. You can squeeze the juice of the pomegranates with the lever-arm juicers or halve the pomegranates and place a big bowl in your sink. Hold the pomegranate cut side down and hit the skin with a wooden spoon repeatedly. Seeds will drop into the bowl and then you can squeeze them with a press juicer and sieve through a cheese cloth. Crush the pomegranate seeds, which do not release their full juice, through a strainer with a spoon.
• Strain the pomegranate juice through cheesecloth. Simmer the 1.5-2.5 litres of juice you have in a large and wide steel pot for about 1,5-2 hours.
• Stir with a wooden spoon and check occasionally to remove any foam.
• As the pomegranate juice reducing, the inner edges of the pot start to become sticky and dark, clean the edges from time to time with a damp cheesecloth so that the sugar or pectin accumulated here does not burn and spoil the taste of the pomegranate sour.
• Turn off the heat when the pomegranate juice starts to thicken. You can check the consistency by dropping a teaspoon of it on a cold plate/surface.
• You will get about 350-400 ml of pomegranate sour from 5 kg of pomegranate. Transfer the sour in sterilised bottles to use.
Unorthodox Shrimp Salad with coriander and pomegranate
Difficulty: Easy
Prep time: 7 minutes
Cooking time: 2 minutes
Servings: 4-6
4 tablespoons olive oil
200 g fresh, raw shrimps, peeled
walnut sized ginger, finely diced
3 cloves of garlic, finely diced
1,5 bunch of coriander, chopped
1 teaspoon pomegranate sour, optional
1 small cucumber, diced
2 handfuls of pomegranate seeds
1 tablespoon poppy seed
4 tablespoons mayonnaise
1 levelled tablespoon red pepper flakes
Salt & black pepper
• Heat the 3 tablespoons olive oil on high heat in a large frying pan. Add the shrimp, ginger and garlic then sauté for 1 to 2 minutes until opaque and cooked. Season with salt and black pepper to your taste.
• Combine the coriander, 1 tablespoon olive oil, pomegranate sour and a pinch of salt. Give it a mix.
• Add in the cucumber, pomegranate seeds, poppy seeds, and shrimps.
• Give it a nice, last mix then transfer on a dish.
• Mix the mayonnaise and red pepper flakes well and drop some lumps on the salad with spoon.
• Garnish with more pomegranate and poppy seed and enjoy!
Rest of the recipe is pinned in the comments section ⬇️⬇️
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Pomegranate Salad - with Spinach, marinated kale, honey candied walnuts and blue cheese
Pomegranate Salad - the latest addition to my Show Off Salads collection! Fresh pomegranate AND a pomegranate dressing, plus baby spinach, marinated raw kale, honey walnuts and blue cheese come together in a giant festive salad for Thanksgiving, Christmas, and everything in between.
Big. Bold. Beautiful. So so tasty!
PRINT RECIPE:
Fesenjoon~Fesenjan- Walnut Chicken Pomegranate Stew
Ingredients:
1 lbs Chicken Breast or tenders
2-3 cups of walnuts- ground
1 red onion
4 cloves of chopped garlic
Choice of sugar
Oil
2 cups Water
1 tablespoon Turmeric
1 teaspoon Aleppo pepper
Ground pepper to taste
1/2 teaspoon Paprika
Salt to taste
1/2 teaspoon Onion powder
1/2 teaspoon Garlic power
1 bottle Pomegranate Molasses
Pomegranate for garnish
Begin with bringing a medium to large pan to medium heat and add oil. Add chopped onions and sauté until translucent and cooked. Before bringing in the chicken to the sauté I like to prepare the chicken in a light marinate of garlic and turmeric with a small amount if oil. Once onions are cook add the chicken to the sauté as well as your turmeric and other spices like the garlic powder, onion powder, Aleppo pepper, and salt to taste. Once chicken is cooked on both sides bring in the walnuts and combine with the pomegranate molasses. Add water and let cook for about an hour. Once chicken is cook either shred or leave as is if desired. Lastly add in the amount of sugar that us desired, I like to add about 1 tablespoon and taste and add more if needed. This is a sweet and savory dish so a nice balance is best, so before adding in more pomegranate Molasses or sugar it’s better to taste first. Too with pomegranate as garnish abs serve over a bed of fluffy Persian rice.
Pomegranate Molasses-
Fesenjoon is a sweet and savory dish with complex and rich flavors. This authentic Persian staple is one that is present at all major holidays, so it’s pretty special in the time and effort it takes to create this amazing stew. The labor intensive effort is so worth it at the end when the final result reveals the amazing tasty tender flavors. Hope you enjoy creating this amazing Persian delicacy, happy cooking!!
Use Coupon code Tina10 for @momcavefoods for 10% off on amazing spices
How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew
Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice