Freezer Pomegranate Glazed Chicken Recipes

POMEGRANATE GLAZED CHICKEN

Steps:

• In a re-sealable plastic bag, combine the chicken, garlic cloves, paprika, rosemary, orange juice, and olive oil. Let marinate in the refrigerator for at least 30 minutes.
• Preheat the oven to 375F.
• In a small bowl, mix the pomegranate molasses and honey together. Set aside.
• Put the chicken thighs into a shallow baking dish. Salt on both sides. Roast in the oven for 20 minutes.
• Turn the chicken, and brush the chicken generously with the pomegranate molasses mixture. Bake for 10 more minutes. Drizzle with any remaining pomegranate molasses and serve immediately.

POMEGRANATE-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
• Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
• Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

POMEGRANATE-GLAZED CHICKEN

Steps:

• Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; whisk in mustard and butter until smooth.
• Meanwhile, heat a grill pan over medium-high. Season chicken with 3/4 teaspoon salt and 3/4 teaspoon pepper. Brush 1 tablespoon oil on pan. Cook chicken until browned, about 6 minutes. Turn and cook until a thermometer inserted in thickest portion registers 165°F, about 6 minutes, turning if necessary to prevent burning. Remove from pan; cover to keep warm.
• Place quinoa, pistachios, pomegranate arils, chopped mint, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; stir until combined. Divide quinoa mixture and chicken among 4 plates. Spoon 2 tablespoons pomegranate sauce over each serving; garnish with mint leaves.

POMEGRANATE GLAZED CHICKEN

Steps:

• GLAZE: Combine first 6 ingredients. Reserve.
• Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
• CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
• Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
• Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
• Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.

FREEZER POMEGRANATE GLAZED CHICKEN

Steps:

• Step 1 Preheat oven to 425, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside. Step 2 Make glaze: in a large skillet, combine juices, rosemary, garlic and a pinch of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of the skillet with wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid measuring cup; stir in vinegar. Reserve cup glaze for serving. Step 3. Season chicken with salt and pepper. Place skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 - 20 minutes. Let rest 5 minutes; drizzle with reserved glaze. Serve