Subj : Pomegranate Roasted Chick
To   : Ben Collver
From : Dave Drum
Date : Thu Mar 28 2024 05:43:00

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Cz's Pomegranate Roasted Chicken
 BC>  Categories: Chicken
 BC>       Yield: 1 Batch

 BC>   3 3/4 lb Organic chicken (1.7 kg)
 BC>            - -OR-
 BC>       8    Chicken legs
 BC>       3 tb Soy sauce or tamari (make
 BC>            -sure it is gluten-free as
 BC>            -needed)

Interesting - I may try that if I made my recipe again. I probably will
do and use up some of those 59c/lb leg quarters I scored last time they
were on special offer. The soy sauce will add another layer of flavour.
And help to overcome the sweetness of the molasses. (see below about the
sumac).

This recipe says "chicken thighs" .... I used leg quarters and let the
diners separate the thigh and drumstick on their own. Hence the warning
to have plenty of napkins/wipes handy. I'm not hoity-toity enough for
finger bowls.  Bv)=

I used black walnuts when I made this bad boy - next go I'll use good
old "English" walnuts (or pecans - similar flavour profile). The sumac
helps to balance the sweetness of the molasses whilst adding an ever
more red tint to the dish.

I may try the pomegranate honey in place of the moleasses. I've added
the recipe at the bottom. It makes a lot. If/when I make it again I'm
going to halve everything except the honey.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: John Gregory Smith's Sticky Pomegranate Chicken
 Categories: Poultry, Fruits, Nuts, Vegetables, Herbs
      Yield: 4 Servings
 
     50 g  Walnuts (1 3/4 oz)
      6 cl Garlic
      2 tb Tomato puree
      1 tb Sumac; more for garnish
      6 tb Pomegranate molasses
      2 tb Olive oil; extra for
           - greasing
      1 kg Chicken thighs on the bone
           - (2 1/4 lb)
      4 lg Red onions; roughly sliced
     50 g  Pomegranate seeds (1 3/4 oz)
           Handful rough chopped
           - parsley leaves
           Salt
 
  Chuck 20g (3/4 oz) walnuts into a food processor and add
  the garlic, tomato puree, sumac, pomegranate molasses,
  olive oil and a good pinch of salt. Blitz into a smooth
  marinade and pour into a mixing bowl. Add the chicken
  and toss together. Cover and refrigerate for 1 hour or
  overnight.
  
  Set oven @ 180ºC/360ºF (fan) or 190§c/375§F (regular).
  get the chicken out of the fridge to come to room temp.
  Oil a baking dish and throw in the onions. Top with
  the chicken and all the marinade. Roast for 45 minutes
  to one hour or until charred and sticky.
  
  Bash the remaining walnuts into a course rubble and
  scatter them over the chicken along with pomegranate
  seeds (arils) and parsley. Season with a pinch of sumac
  and salt and then serve immediately.

  UDD NOTE: Lots of napkins or wet wipes. This surely is
  sticky.
  
  Serves 4
  
  RECIPE FROM: https://www.johngregorysmith.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pomegranate-Honey Syrup
 Categories: Five, Condiments, Fruits
      Yield: 3 cups

     10 oz Pomegranate juice
     14 oz Water
      3 tb Clover honey
      1 c  White sugar

  Bring the pomegranate juice, water and honey to a simmer
  in a saucepan set over medium-high heat. Add the sugar
  and stir until it completely dissolves. Remove the pan
  from the heat and set aside to cool to room temperature.

  Pour the syrup into a container and refrigerate it until
  needed.

  Keeps about 2 months in the refrigerator

  By Nicole Riegl

  RECIPE FROM: https://www.rieglpalate.com

  Uncle Dirty Dave's Kitchen

MMMMM

.... If you didn't vote don't complain about the government!
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.