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Home » Pomegranate Tamarind Chicken

January 13, 2023 Chicken

Pomegranate Tamarind Chicken

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pomegranate tamarind chicken
Photo by Max Cozzi
Prep Time: 6-24 hrs (Marinating time)
Cook Time: 45 mins
Serves 2

This Georgian inspired roasted pomegranate tamarind chicken is a winter favorite of mine. The marinade is a perfect combination of tart and sweet, and will make for a juicy chicken with a slightly caramelized skin.

When fresh pomegranate is readily available, the seeds will add a perfect pop of sweetness to this dish. However, they can be easily substituted for some dried fruit if pomegranate isn’t available.

Baking the rice along with chicken not only creates a perfect fluffy rice, but the juices from the chicken add flavor to the rice.

It goes great with a walnut salad.


Pomegranate Tamarind Chicken


Ingredients

For the Chicken
  • 2 lb bone-in chicken, (preferably dark meat)
  • 2 tbsp tamarind paste
  • 2 tbsp pomegranate molasses
  • 2 tsp honey
  • 2 tsp salt
For the Rice
  • 2 tbsp butter
  • 1 small onion, (minced)
  • 2 cloves of garlic, (minced)
  • 1 tsp coriander seeds, (crushed)
  • 1 tsp fennel seeds, (crushed)
  • 1 cup basmati rice, (or other long-grain rice)
  • 2 cups chicken stock, (or water)
  • 2 tsp salt, (or to taste)
  • pomegranate seeds and fresh herbs, (such as mint, dill, tarragon, cilantro and basil, for topping)

Instructions

  • In bowl or container large enough to hold the chicken, mix together the tamarind paste, pomegranate molasses, honey, and salt. Add the chicken to the bowl and thoroughly coat in the marinade. Cover and let marinate in the fridge overnight or at least six hours.
  • When ready to cook, heat the oven to 425ยฐ and while waiting heat a cast iron pan and the stove to medium heat, melt the butter, and saute the onions until slightly browned or about 5 minutes. Then, remove the pan from the heat and add the garlic, coriander, fennel, and rice and stir to coat.
  • Once the oven is preheated, add the chicken stock to the pan and season with salt. Place the marinaded chicken on top of the rice and drizzle over any remaining marinade. Roast in the oven for about 35 minutes or until the chicken skin begins to pull away from the bone. If the rice starts to dry out too quickly, splash some extra stock or water into the pan.
  • To serve, top with some pomegranate seeds and fresh herbs.

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Categories: Chicken Tags: Bake, Basmati Rice, Chicken, Dinner, georgian, Middle Eastern, one pan, pomegranite, Rice, rice pilaf, Roast, skillet, tamarind

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Max Cozzi, the photographer and food writer behind Redwood Kitchen.
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Welcome to Redwood Kitchen! My recipes focus on fresh ingredients and scratch cooking. Read more about Redwood Kitchen here.

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