For the chicken with pomegranate, I took a whole bird, washed it, removed unnecessary fat, and checked that the carcass was well gutted. And then she asked her husband to cut it into portions. Everything was useful for cooking! I only put the chicken fat in a separate bag and sent it to the freezer, and the outer phalanges of the wings were cut off and also packed in the freezer (I usually keep a standby container or bag there, where I put everything that can only be used for broth).
The chicken parts need to be washed well again and dried a little. And let's start frying. Ideally, we need to not so much fry the chicken as “seal” it, that is, quickly fry the chicken in a hot frying pan over medium heat and without adding fat. The finished chicken needs to be transferred to a saucepan or thick-walled pan (you can also use a slow cooker, it copes wonderfully with such processes as stewing).
In the same frying pan where we fried the chicken, but with the addition of vegetable oil, fry the onions and garlic. Having achieved the transparency of the onion, season it with spices. Mix again and fry a little more. During heat treatment, many herbs and spices are revealed, so you are guaranteed a stunning aroma.
I always add a little red wine to this dish when cooking. I did the same this time. I poured about half a glass of homemade red wine into the pan. Literally within 5 minutes the main alcohol will evaporate, leaving a pleasant wine flair.
Now add a few tablespoons of pomegranate sauce to the pan. The quantity depends on your love for it, for example, I love “Narsharab” madly, so I put it in a larger dish. If you don’t usually have a supply of pomegranate sauce at home, then you can do just fine without it. You need to extract juice from fresh pomegranates, add sugar to taste and use it in cooking.
Add the prepared pomegranate-onion sauce to the chicken. If necessary, add just a little water and set the pan to simmer over very low heat.
While the chicken is stewing, take out the seeds from half a small pomegranate. And after about 35 minutes of simmering, add the pomegranate seeds to the pan. Let everything simmer together for another 5 minutes. The dish is ready!
Chicken stewed with walnuts in pomegranate juice is a real Georgian dish with a bright taste and aroma. To prepare it, you can use natural pomegranate juice purchased in a store or market, or squeeze it yourself from grains - there is nothing complicated about it. Walnuts go well with chicken; they can be chopped into fine crumbs or left in large pieces. The recipe uses parsley, but true connoisseurs of Georgian cuisine can replace it or add fresh cilantro to it.
Ingredients
- 400 g chicken meat
- 1 large onion
- 50 g walnuts
- 100 ml pomegranate juice
- 1 tsp. salt (without top)
- 10 g butter
- 1/5 tsp. khmeli-suneli
- 5-6 sprigs of fresh parsley
- 150 ml water
- 1 tbsp. l. wheat flour
Preparation
1. Take any chicken meat, you can even have a small bone, but the pieces should be small.
2. Remove the skin from the onion and chop it finely. Crack the walnut shells and remove the kernels. If you want to chop the nuts, you can put them in a plastic bag and roll them with a rolling pin.
3. Melt the butter in a frying pan. Place the onion and nuts on a hot surface and fry for 5-7 minutes, stirring with a spatula.
4. Next, add chicken pieces to the onions and nuts. Also fry over low heat so that the onion does not burn. Salt and sprinkle with spices, be sure to add suneli hops. After 7 minutes, add water and stir, cover with a lid.
5. Place the pomegranate seeds in a sieve.
6. It is convenient to use a spoon or rolling pin to squeeze the juice into a sieve. Cover the grains with your free hand while holding the plate - this will reduce the splash of pomegranate juice.
7. Pour the juice into the pan and stir. At the same stage, you can add wheat flour, stir so that there are no lumps. You will get a thick, flavorful gravy.
Pomegranate sauce is a very unusual dressing, and few people know where it is used. Let's figure out what dishes this sauce goes with and how to prepare them.
Pomegranate sauce is made from ripe pomegranate seeds. They are squeezed out, and the resulting juice is boiled several times and seasoned with various spices.
Of course, like any unusual product, “Narsharab” arouses genuine interest among housewives. And first of all, I want to understand what pomegranate sauce is eaten with.
It goes best with meat. It is used to pour it over a ready-made meat dish or to make a marinade. This pomegranate sauce very well softens even the toughest fibers and at the same time gives the dish a special piquant taste.
In addition, the dressing goes well with vegetables, such as beans.
Even stews are seasoned with sauce.
Some people simply dip pieces of bread into it and enjoy the taste.
Homemade classic pomegranate sauce
Required Products:
Salt and other spices to your taste;
three kilograms of ripe pomegranates.
Cooking process:
1. First, free the grains from the skin and white veins. You should only have “ruby tears” left in their pure form, everything else can be thrown away.
2. Transfer them to some deep container and crush them with a spoon or masher to release the juice.
3. Then place it on the stove and heat until the grains turn white. At the same time, they need to be mixed all the time.
4. Pass the resulting mass through a sieve to separate the juice and pulp.
5. Return the container to the stove and cook the pure juice over low heat until thickened. After this, season the composition with spices and the sauce is ready.
Turkish sauce recipe
Pomegranate sauce from Turkey is prepared very simply and is practically no different from the classic version. It is great for marinating fish and meat.
Required Products:
Three kilograms of pomegranates.
Cooking process:
1. Peel the fruits, separate the grains and beat them in a juicer to form juice. If this device is not available, then use a masher or a regular spoon.
2. Strain the juice through a sieve or cheesecloth, remove the pulp and grains, leaving only the juice. This is what the sauce is made from.
3. Pour it into the saucepan, turn the heat to low and keep it on the stove until the liquid becomes thick enough, about the same consistency as fermented baked milk.
4. Distribute the finished dressing into glass jars or bottles and use as needed.
Chicken with pomegranate sauce
Chicken in pomegranate sauce is simply an incredible dish. The dressing makes the meat tender, juicy, and the crust is simply delicious.
It only requires a few ingredients.
Required Products:
A spoon of vegetable oil;
one chicken carcass;
spices to your taste;
two spoons of pomegranate sauce.
Cooking process:
1. Rinse the meat well and let it dry or speed up the process with paper towels.
2. Rub the chicken with seasonings (such as salt and pepper), you can use other spices that are combined with chicken.
3. Mix pomegranate sauce with vegetable oil, and spread half of the resulting mixture onto the chicken. Then bake it for about 30 minutes at 200 degrees.
4. After this time, take out the dish, coat it again with the sauce that remains, and put it in the oven for another half hour at the same temperature.
Used for marinating meat for barbecue
Of course, pomegranate sauce is very suitable for preparing a marinade for barbecue. But before you dip pieces of meat into this sauce, you need to know how much it will be needed, and after what period of time you can start frying the kebab.
Keep the meat in the solution using pomegranate sauce for at least 10 hours. Ideally, about 15-20 hours.
The total amount of marinade should be such that the pieces of meat do not float in it, but are simply well and evenly coated.
Basic marinade recipe
Required Products:
Half a glass of sauce;
several onions;
barbecue spices to taste.
Cooking process:
1. We put a little onion through a blender or grind it, and cut what’s left into rings. Mix everything with pomegranate sauce.
2. Place the selected seasonings there and mix the ingredients thoroughly.
3. Cover the meat with the prepared dressing in portions and leave for 10 – 12 hours.
The perfect marinade for beef
Required Products:
A tablespoon of pomegranate sauce;
four tablespoons of lemon juice;
three onions;
one and a half spoons of mustard;
other seasonings to taste.
Cooking process:
1. Chop the onion and mix with the meat. Combine the remaining ingredients from the list and pour them over the meat. Don't forget to add spices.
2. Mix everything well and leave the kebab for about a day, after which it can be fried.
How to cook delicious pork
Required Products:
A piece of pork pulp;
any spices to your liking;
three spoons of pomegranate sauce.
Cooking process:
1. Rinse the pork, let it dry and cut into medium-sized pieces, but no more than one and a half centimeters thick.
2. Sprinkle them with your chosen spices (eg salt and pepper), pour over the pomegranate sauce, spread it evenly and leave the meat for about 60 minutes to soften it.
3. Place the prepared meat in a heated frying pan and fry it on both sides over medium heat until golden brown.
Unusual salad with pomegranate sauce
Required Products:
One sweet pepper;
15 cherry tomatoes;
pomegranate sauce - spoon;
pine nuts to taste;
100 grams of arugula;
130 grams of Mozzarella;
salt and pepper;
one avocado;
a piece of lemon.
Cooking process:
1. Rinse the arugula, wait until it dries, and place in a salad bowl.
2. Add halved tomatoes and diced peppers there.
3. Also chop the mozzarella and avocado into squares and mix with the rest of the ingredients.
4. Sprinkle the food with spices and sprinkle with a small amount of lemon juice.
5. All that remains is to season the dish with sauce and mix it well to distribute it evenly. Add some roasted pine nuts to the salad.
Yes, dishes with such a sauce are certainly unusual, but really tasty and worth trying at least once.
Pomegranate is a healthy berry with a rich taste.
Its juice is added to a variety of dishes and used for marinades.
Meat, poultry or fish in it are simply delicious.
Shall we try?
Pomegranate marinade - general principles of preparation
The most delicious and aromatic marinade will come from fresh, home-made juice. But it is not always possible to do it.
A ready-made drink is often used.
In this case, you need to give preference to natural juice in glass bottles without unnecessary ingredients in the composition.
It would be good if the packaging was marked “direct spin”.
Ingredients
Various spices;
Soy sauce;
Onion garlic;
Preparation
All ingredients are simply mixed and sent to the main product.
Meat, fish or poultry is cut into suitable pieces and soaked in the marinade. The holding time of the product depends on its type and method of heat treatment.
Fish is kept the least in the marinade, chicken is a little more, meat can be left from several hours to a day.
Recipe 1: Pomegranate marinade with soy sauce “For everything”
A version of a universal pomegranate marinade with soy sauce that can be used for any type of meat, poultry and even fish. This filling is enough for one kilogram of product. If the soy sauce is not salty enough, you can add a little salt to taste.
Ingredients
0.2 liters of pomegranate juice;
50 ml soy sauce;
1 tsp. Provençal herbs;
0.3 tsp. black pepper;
Onion garlic.
Preparation
1. Remove the zest from the washed lemon and chop it. If the pomegranate juice is sweet, then squeeze a little juice from the citrus. You can squeeze all the juice into the fish marinade, it will only taste better.
2. Combine the chopped zest with juice and soy sauce.
3. Add a teaspoon of Provençal herbs and black pepper.
4. Stir everything and leave for ten minutes to combine the flavors. During this time, you can prepare the main product, for example, cut meat, clean fish, chop poultry.
5. Combine the marinade with the main product, you can add garlic to taste, onions go well with meat. Leave for 5-10 hours. Two hours is enough for fish.
Recipe 2: Pomegranate marinade for pork and veal kebab
A variation of a simple pomegranate marinade for barbecue of any type of meat. Use fresh berries or good juice. The amount of this filling is enough for one kilogram of product.
Ingredients
1 large pomegranate or 2 small ones;
0.3 kg of onion;
0.5 tsp. pepper mixtures;
1 tsp. salt;
2 sprigs of basil.
Preparation
1. Peel the washed pomegranates, separate the grains, put them in a juicer and prepare the juice with pulp.
2. Add prescription salt and a mixture of peppers to the juice and stir.
3. Chop the onion into rings and separate.
4. Wash the basil sprigs thoroughly and lightly rub them in your hands until the juice appears, throw them into the bottom of the dish for marinating.
5. Sprinkle the basil with a small amount of onion.
6. Cut the meat into pieces and place one layer.
7. Sprinkle with onions and pour over the marinade.
8. Now again a layer of meat and onions, pour over the marinade and so on.
9. Simply distribute the remaining marinade and onion on top.
10. Cover the dishes and leave in the refrigerator for 10 hours. You can stand it for a day. Stirring is not necessary.
Recipe 3: Pomegranate juice and wine marinade for ribs
A variation of an amazing marinade made from pomegranate juice, which is ideal for pork or lamb ribs. Fresh juice and white wine are used. Amount of marinade per 1.5 kg of product.
Ingredients
0.5 bunch of cilantro;
150 ml juice;
150 ml white wine;
5 cloves of garlic;
0.5 bunch of parsley;
1 tsp. salt;
0.5 tsp. black pepper.
Preparation
1. Sort out the parsley and cilantro. Cut into pieces, but not finely. There is no need to remove the branches, just let them remain. It will be easier to remove the greens from the pieces when frying.
2. Salt the greens, grind a little and leave for ten minutes so that the juice appears and the aroma comes out.
3. While we are working on meat. We wash the ribs and cut them into pieces. If you use lamb, you can leave a few bones together. Excess fat on pork ribs can be trimmed off.
4. Cut the garlic into pieces and add it to the greens, throw in the pepper.
5. Pour in the wine and then the pomegranate juice, stir everything thoroughly.
6. Combine the ribs with aromatic marinade. Rub each one thoroughly and place it tightly in a suitable-sized container.
7. Cover and marinate for at least 6 hours.
Recipe 4: Pork in pomegranate marinade in a frying pan
A delicious pork dish in pomegranate marinade that doesn’t even require a grill. A stove and a frying pan are enough.
Ingredients
0.5 pomegranate;
0.7 kg pork;
1 onion;
1 glass of pomegranate juice;
Oil, salt;
A little greenery.
Preparation
1. Add half a teaspoon of salt to pomegranate juice and pepper.
2. Cut the pork into pieces the size of a matchbox. Pour in the prepared juice, stir and leave to marinate for at least four hours.
3. Pour oil into a frying pan and heat it up.
4. Remove the meat from the marinade and shake off any drops of juice. Place it in a frying pan and start frying.
5. After a few minutes, cover with a lid, reduce the intensity of the heat and simmer in the released juice for a quarter of an hour.
6. Open, add onion. We cut it coarsely. Fry until golden brown. Don't forget to mix.
7. Pour the juice from the bowl in which the meat was marinated into the frying pan.
8. Add the seeds from half a pomegranate and boil everything together for about ten minutes.
9. Throw in the greens; if necessary, you can add any spices and bay leaves.
Recipe 5: Pomegranate marinade for fish and seafood
A variant of pomegranate juice marinade in which you can soak fish for baking or frying on the grill. This version of the marinade also goes well with seafood. A glass of juice is enough to marinate 0.8 kg of fish or other product.
Ingredients
1 glass of juice;
2 tablespoons of oil;
Seasonings for fish or any other.
Preparation
1. Combine salt and pepper; you can add fish seasonings or other spices at your discretion.
2. Cut the fish into the desired size, sprinkle with the prepared mixture. Or just sprinkle seafood.
3. Gently stir the pieces, trying not to damage them.
4. Mix vegetable oil, preferably olive oil, with pomegranate juice and pour over the fish.
5. Leave to marinate for half an hour to 4-5 hours. Then we cook in any way.
Recipe 6: Spicy pomegranate marinade for barbecue
Real Georgian adjika is used to prepare the spicy pomegranate marinade for shish kebab. It can be replaced with a mixture of chopped hot pepper, basil, cilantro and garlic. Or simply add a little hop-suneli seasoning to the crushed pods, then let it brew.
Ingredients
1.5 kg of meat;
1 spoon adjika;
3 spoons of soy sauce;
0.5 kg of onion;
1.5 glass of pomegranate juice;
A little salt.
Preparation
1. Let's get to the meat right away, since the marinade itself is prepared in a few seconds. Take pork, lamb or veal, wash thoroughly and cut into pieces. Throw it into a bowl.
2. Chop the peeled onion into large rings and add to the pieces of meat.
3. Combine soy sauce with adjika, you can also add a little salt, and grind together. Gradually add the juice and continue stirring. You can simply blend everything together in a blender. It is important that the mass becomes homogeneous, otherwise the severity will be unevenly distributed.
4. Pour the hot sauce into the meat and stir. Marinate for at least three hours. Can be kept in the refrigerator for up to a day.
Recipe 7: Pomegranate juice, honey and garlic marinade for chicken
Another version of the marinade made from pomegranate juice, which turns out chicken especially well. Honey gives an appetizing and beautiful crust, and garlic gives an incomparable aroma. This amount is enough to soak 1.5-2 kg of product.
Ingredients
0.5 liters of juice;
1.5 spoons of honey;
1-2 tsp. salt;
5-7 cloves of garlic;
1 packet of chicken seasonings.
Preparation
1. First of all, chop the peeled garlic cloves.
2. Add honey to them and rub well. If it is candied, then manipulation will immediately begin to liquefy.
3. Add salt and seasonings here. Grind to a paste and gradually add warm juice. The result will be a very aromatic drink that you will want to drink.
4. Dip chicken pieces, wings and even breast into it. Place a slight pressure on top so that the product is completely covered.
5. The poultry can be kept in the marinade for any length of time. The chicken can be cooked in half an hour or left for a day.
Recipe 8: Pork in pomegranate marinade in the oven
A recipe for incredibly tasty pork in pomegranate marinade, which can be cooked at home in a regular oven. We choose good meat, you can take it with layers of fat and go!
Ingredients
1 kg pork;
40 ml soy sauce;
0.5 lemon;
1 glass of pomegranate juice;
Black pepper, sweet paprika;
1 clove of garlic;
1 spoon of sugar;
0.6 kg of onion.
Preparation
1. Cut the pork into 2 centimeter layers. Lightly beat with a kitchen hammer.
2. Combine soy sauce, all the spices, add a clove of garlic, squeeze the juice from half a lemon. One spoon is enough.
3. Pour in sugar, a little salt and stir.
4. Pour the prepared mixture over the broken pieces and leave to marinate. You can soak the pork the day before or in the morning for evening cooking.
5. Cut the onion into rings and place in a baking dish.
6. Place pork on top in one layer.
7. Pour over the marinade in which it was lying.
8. Place in the oven at 200 degrees and cook until done. Serve with onions, which were used as a pillow.
To squeeze juice out of a pomegranate, it is not necessary to use any device or technique. There is a much simpler way. The berries need to be washed and rolled with effort on the table. They press on it with their hands and slowly turn it, the task is to knead the grains. Then they make a deep hole and simply squeeze the juice into a cup.
The pork itself is quite soft and the meat only needs to be chopped before marinating. With beef it is a little more complicated and it is advisable to beat the pieces a little before pouring the sauce. In this form, the meat will be better soaked, become more tender and juicy.
Need to quickly marinate meat? Prepare the filling with warm pomegranate juice, you can add a little vinegar. After combining with the meat, the vessel can be kept warm for an hour so that the juices pass through the tissue faster and only then cooled. Pre-beating the pieces with a hammer also helps reduce the marinating time of the product.
Today I will bring to your attention a recipe for baked chicken that almost everyone will like without exception. With its wonderful taste, aroma and rich caramel color, the dish can decorate any table, both everyday and festive! The ingredients here, of course, are not the simplest, but you can buy pomegranate sauce in almost any supermarket, online grocery store or oriental store. Let's cook...
To prepare chicken baked in pomegranate sauce in the oven, prepare the ingredients according to the list.
Grind the onion using a blender with the addition of pomegranate sauce, soy sauce, olive oil, paprika, pepper and garlic.
Add starch (if you want a thicker glaze on the finished chicken), add salt if necessary, and mix well. Place the chicken pieces in a baking dish, pour over the resulting sauce and refrigerate for 1 hour. Then mix again and send to preheated to 190 degrees. oven, also for about an hour.
After 30 minutes of baking, the chicken can be turned over, then baked until fully cooked.
Serve the chicken baked in pomegranate sauce in the oven hot. As a side dish, I can recommend potatoes, fluffy or wild rice and Italian pasta. Bon appetit!
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