Well, hello, blog. I haven’t posted in quite a while. As I get busier editing for the indispensable Gluten Free & More magazine (formerly titled Living Without) and with life in general, I have had less time for this blog.
As always, it helps to have a kick in the pants, which comes as part of the Kosher Connection challenge to post a pomegranate recipe.
I have an awesome Dark and White Chocolate Pomegranate Bark recipe that I posted as the first recipe on this blog in 2010. That’s still one of my favorites, an easy, elegant gluten-free dessert. But onto new recipes, for the new year.
I associate pomegranates with Rosh Hashanah, the Jewish New Year. First of all, pomegranates pop into the stores in fall, around the same time as Rosh Hashanah (although of course the Jewel didn’t have any pomegranates this weekend, so I couldn’t garnish the chicken with fresh pomegranate seeds). Also, pomegranates are said to contain 613 seeds, which is the same number of commandments in the Torah. On Rosh Hashanah, we want to be as full of good deeds in the coming year as the pomegranate has seeds.
Also on Rosh Hashanah, it is customary to eat sweet foods for a sweet new year. This pomegranate-glazed chicken delivers in that category, with a fruity but not overpowering sauce spiced with ginger, cinnamon and cumin. When the chicken is cooked, the pomegranate sauce loses its magenta hue. So, prior to pouring the glaze on the chicken, set some sauce aside and drizzle it on the cooked chicken to brighten the dish. Pomegranate-glazed chicken makes a great, naturally gluten-free entree for Rosh Hashanah or Shabbat.
For tips on getting the seeds out of a pomegranate without staining everything in your entire kitchen, read my Dark and White Chocolate Pomegranate Bark post.
Find more pomegranate recipes (not necessarily gluten-free) from other Kosher Connection bloggers by clicking the frog icon below.
- 2 cups pomegranate juice
- 1/4 cup sugar
- 2 tablespoons olive oil
- 3 pounds cut-up, bone-in chicken
- Salt and pepper
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- Fresh pomegranate seeds, for garnish
- Thinly sliced orange pieces, for garnish
- To prepare glaze, combine pomegranate juice and sugar in a small nonstick saucepan. Bring to a boil. Continue to boil, stirring frequently, until juice is thick, syrupy and reduced to 1/2 cup, about 15 to 20 minutes.
- Preheat oven to 350 degrees. Heat oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken, making sure skillet isn’t too crowded, about 3 to 5 minutes on each side.
- Place browned chicken pieces in 9×13-inch roasting pan. Stir ginger, cinnamon, cumin and nutmeg into glaze. Pour most of glaze over chicken, reserving a few spoonfuls to use as a garnish. Bake for 30-40 minutes or until chicken is cooked through.
- To serve, arrange chicken pieces on a serving platter. Drizzle with reserved glaze, and garnish with orange slices and fresh pomegranate seeds.
Yield: 6 servings