Pomegranate chicken
I have to admit that pomegranates were not very common when I was growing up.
My Uncle Alan, affectionately known as "Unc," once drove my brother and I from Melbourne to Adelaide to visit our grandmother during the school holidays. Being a confirmed bachelor at the time, Unc had always embraced the role of jokester uncle with us. This journey was a perfect opportunity for him to unleash a barrage of "dad jokes" on his captive audience as we travelled the eight or so hours across southern Australia. As we passed through Great Western, he spun a tale about "miniature pomegranate trees" lining the road. We had no idea what a pomegranate tree was, let alone a miniature one, we absorbed every detail of the story, eager to share it with Mum and Dad upon our return. Unc initially masked his disappointment that we didn't catch the joke, but he surely relished our retelling of the story to Gramma. That's when she looked quizzically at him and exclaimed, "What! The grapevines!" I was about eight years old during that road trip, and although I didn't encounter my first pomegranate until my thirties, that road trip memory came flooding back vividly.
Pomegranates grow on small trees, originating from the Mediterranean regions. Now, these wonderful fruits are found on every continent except Antarctica. In Australia, the season runs from March to May, and in the northern hemisphere from September to February. They have a tough skin, and inside are segments filled with juicy arils that burst with sweetness. The juice from these arils is the source of grenadine syrup, used to add flavour and colour to various dishes and drinks. Pomegranates are rich in folic acid, vitamins C and K.
This recipe also incorporates pomegranate molasses, a staple ingredient in Mediterranean, Middle Eastern, and North African cooking. It contributes a complex depth to the sweet and tangy nature of the dish. If you're unable to find pomegranate molasses in stores, you can substitute it with more pomegranate juice. Alternatively, if you have time, simmer pomegranate juice over low heat for 90-120 minutes until it reduces to a thick syrup with the consistency of maple syrup. Be cautious not to boil the liquid, as this can result in a muddy colour and an overcooked taste.
This dish showcases the wonderful burst of colour and complex flavour of the pomegranate. It's quite quick to prepare and can even be a delightful weeknight dinner. To discover all the tips on creating this fabulous main meal, watch my YouTube video at the end of this post.
Serves 3-4
• 6 chicken chops (thighs with bone)
• Salt and pepper to taste
• 2 tbl olive oil
• 125 ml pomegranate molasses
• 85 ml pomegranate juice
• 2 tbl honey
• 1 tbl balsamic vinegar
• Juice 1 lemon
• 4 garlic cloves, crushed
• Finely chopped parsley for garnish
• 1/2 cup pomegranate seeds
In a flat dish, combine oil, pomegranate molasses, pomegranate juice, honey, vinegar, lemon juice and garlic.
Pat dry chicken pieces and season with salt and pepper.
Place chicken in the marinade, turning to coat. Cover and place in the fridge for at least 30 minutes - overnight is fine too.
Preheat oven 200°C fan/220°C.
Place chicken skin side up in an oven proof dish. Pour all of the marinade over the chicken.
Bake for 30 minutes. Increase the oven temperature to 210°C fan/230°C. Brush pieces with the marinade. Bake a further 10 minutes, basting every 5 minutes until the skin goes a golden colour and crispy.
Serves garnished with pomegranate seeds and parsley.
Comments