Pomegranate-Glazed Chicken with Buttery Pine Nuts Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.

Ingredients

4 servings

4 garlic cloves, finely grated

1/4 cup plain whole-milk yogurt (not Greek)

1/3 cup plus 2 tablespoons pomegranate molasses

4 tablespoons honey, divided

2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton kosher salt, plus more

1 3 1/2–4-pounds chicken, backbone removed, halved

Extra-virgin olive oil (for drizzling)

2 tablespoons unsalted butter

1/4 cup pine nuts or blanched slivered almonds

1 1/2 cups pomegranate juice, room temperature

1 lime, halved

Step 1
Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
Step 2
Let chicken sit at room temperature 1 hour before cooking.
Step 3
Place a rack in top position of oven; preheat to 450°F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
Step 4
Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
Step 5
Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25–30 minutes. Transfer to a cutting board and let rest 15 minutes.
Step 6
Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don’t let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
Step 7
Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

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Reviews (6)

我同意其他评论,很多工作的nderwhelming dish. I put the chicken in the marinade for 48 hours and I couldn’t really taste the pomegranate. I also made the pomegranate lime mix at the end but put the pan juices in with it because it seemed thin. I think that made it a little better. Would have cooked the chicken low and slow if I used this recipe again but was not a keeper.
- pgorman
- Rhode Island
- 2/27/2020
The salt conversion is wrong. 2T Diamond Crystal = 1.5 T (or 4.5 t) Morton Kosher = 1 T table salt.
- Philip_B
- Boston MA
- 2/12/2019
Flavorful, but for me not great nor nuanced enough for the effort involved. Guests however liked it. Followed others' advice and did not make the pomegranate and lime juice sauce. Served it with several other recipes from the original article in Bon Appetit.
- jsbjk
- Winnetka, IL
- 12/18/2018
The chicken was nicely moist from the salt in the marinade, and the seared bits were good. I made the recipe whole breasts and thighs since I already had them on hand and repainted them with the glaze at the midway point when I was checking how the chicken was coming along. Next time I think I'll just do the thighs, though the breasts held up surprisingly well to such a high temperature without drying out. I didn't get the point of the thin sauce made with pomegranate juice (maybe a POM sponsorship?)--it was entirely redundant since the juice that came off of the chicken and mixed with the glaze was rich and flavorful with a nice sweet/tart note. I served it over saffron rice, which made a good match.
- Anonymous
- 9/6/2018
Wonderfully moist with interesting flavors. The saltiness from the brine came through more than the pomegranate flavor. Loved the charred bits and the flavor of the pine nuts. Didn’t quite get why I needed the pomegranate juice on the platter. Color?
- beatlegirl53
- Huntington
- 4/29/2018
This was good, just short of fabulous. The marinade did not impart much flavor in the chicken after 24-hours. Maybe longer next time. Most of the glaze burned in my pan, so I would reduce the amount of glaze by half. Cooking time for me was closer to 40 minutes. Next time I would preheat the skillet.
- jgbeck
- 3/19/2018