Kosher Pomegranate Chicken featured in the first edition of Cooking for the King as "Chicken Rimon" is a perfect chicken recipe for Rosh Hashanah. But don't wait until the holiday, gather the ingredients and try this tonight.
This is my original recipe which uses bone in chicken breasts. For the cookbook, I needed a boneless chicken recipe so I tweaked this original and came up with another real winner, available only in Cooking for the King, Edition One.
2 tablespoons olive oil
3 pounds chicken parts (8 pieces), rinsed and patted dry
3 teaspoons cumin
2 teaspoons cinnamon
2 teaspoons turmeric
2 teaspoon chili powder
1 teaspoon salt
1 large onion, finely chopped
2 cups pomegranate juice
¼ cup orange juice
1. Preheat the oven to 350° F. In a large skillet, heat the oil over medium–high heat. Place flour in a bowl and add 1/2 teaspoon each of the cumin, the cinnamon, the turmeric and the chili powder to the flour. Dredge the chicken in flour mixture and brown on both sides, then transfer browned chicken to a roasting pan.
2. Reduce heat and add the cumin, cinnamon, turmeric, chili powder, salt, and onion to the skillet. Cook, stirring constantly, until the onion is soft, about 5 minutes.
3. Add the pomegranate juice and orange juice. Stir well to combine, scraping browned bits from the bottom of the skillet. Bring to a boil and let boil for 5 minutes. Pour the sauce over the chicken in the pan to thoroughly coat.
4. Cover the roasting pan tightly with foil and bake for 45 minutes.
Makes 8 servings
Active time: 20 minutes Cooking time: 45 minutes
PREPARE AHEAD: Chicken Rimon will keep in the refrigerator, tightly covered, for up to three days.
Can freeze for up to 1 month
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