Let the grilling begin!
I have a bottle of pomegranate molasses in my refrigerator that is a bit past its prime.
Way, way past its prime…
I don’t know why I’ve kept it sitting around for so long – since it adds such an interesting flavor to food. But whatever, it’s been sitting there a long time.
In coming up with a way to use it up, I thought it would go great slathered over grilled chicken. Initially, I had planned on making a thick, sticky, sweet-sour lacquer for crispy chicken skin. A Middle Eastern barbecue sauce, if you will. In the end, I created a lighter, tangy basting sauce. Brushed lightly over grilled chicken, it imparts a fantastically tangy flavor. And neither mouth-puckeringly sour nor cloyingly sweet.
To pair with it…
What would go great with pomegranate glazed chicken? Why rice spiked with toasted nuts and cinnamon of course! A great side dish on its own – the cinnamon really makes it interesting. Sprinkle a little extra over the top when serving just to finish it off. A perfect match!
Pomegranate Glazed Grilled Chicken
Makes 3/4 cup or so of glaze – enough for 2-4 chicken breasts
1/4 cup white wine
2 T minced shallots
1/2 cup chicken broth
Juice of one orange
1 t honey
2 T pomegranate molasses
1 T butter
2 bone in, skin on, split chicken breasts
To make glaze:
1. Combine wine and shallots in small saucepan. Bring to a boil and reduce until wine is mostly evaporated.
2. Add broth, orange juice, pomegranate molasses and honey. Bring to boil and reduce until 3/4 cup liquid is left.
3. Whisk in butter. Season with salt and pepper and set aside.
To make chicken:
1. Start grill. We have a small gas grill that doesn’t have separate burners, so we just light it and let it get to about 450 degrees.
2. Oil grate. Place chicken skin side down on grate. Cover and cook 10 minutes.
3. Flip chicken over. Baste with glaze and cook additional 15 minutes – basting a couple of times..
4. Check temp of chicken. Might need turn it skin side down and cook an additional 3-5 minutes. Might not. Pull off when it is done to your degree of doneness (remember, it will raise maybe 10 degrees after you take it off the grill and let it rest. Give it one more coat of glaze before serving.
Middle Eastern Nut Rice with Cinnamon
1 T oil
1 small onion minced
1 1/2 cups basmati rice
2 cups chicken stock
1 cinnamon stick
1/2 cup chopped nuts (I used a mix of pistachio and macadamia – cause I had them sitting around)
1. Toast nuts: place nuts on a baking sheet and toast at 400 degrees for 7 minutes or until fragrant (don’t let them burn). Take out and remove from baking sheet to stop them from cooking. Set aside.
2. In medium saucepan with a tight fitting lid, saute onions in oil over medium heat until soft – five minutes.
3. Add rice. Stir to coat in oil.
4. Add chicken broth and cinnamon stick and bring to a boil.
5. Put lid on saucepan. Turn heat down to low and let cook for 20 minutes.
6. Check for doneness. If done remove from heat, remove cinnamon stick and stir in toasted nuts. Season with salt and pepper. Serve immediately sprinkled with dash of ground cinnamon.