As promised, here’s another pomegranate recipe from the folks at POM Wonderful. This one’s a little involved, so save it for a special occasion or weekend meal. Overall, this is a very healthy dish. You can make it even healthier by substituting stevia for sugar. If you have a nut allergy, use pine nuts (which are seeds) instead of walnuts.
Finally, head over to the POM website to get a $1 off coupon on your next POM Wonderful purchase and for more pomegranate recipe.
POMegranate Grilled Chicken Mohammara by Chef Jose Andres
Time to Table: 20 Minutes Prep, 4 Hours Marinating, 1 Hours 45 Minutes Cooking
Servings: 2 to 4
- 2 tablespoons POM Molasses (directions below)
- 1 red bell pepper, seeded and chopped
- 1 teaspoon paprika
- 1 bay leaf
- 1 clove garlic
- zest from 1 lemon
- 1 pound boneless, skinless chicken breast, cut into 1/2-oz. pieces
- 1/3 cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
- 1-1/2 tablespoons POM Molasses (directions below)
- 3 red bell peppers
- 1 tablespoon extra virgin olive oil
- 3 tablespoons minced garlic
- 1 cup minced shallots
- 2/3 cup chopped walnuts, lightly toasted
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground long pepper (also known as Java pepper) or red pepper flakes
- 1/4 teaspoon ground cinnamon
- 2 teaspoons salt
- 2 teaspoons red wine vinegar
- 2 tablespoons chopped fresh parsley leaves
- Prepare fresh pomegranate juice.*
- Combine the pomegranate juice, sugar and lime juice in a saucepan over medium heat and stir until the sugar has dissolved. Reduce heat to medium-low and cook until the liquid has reduced to 1 cup, about an hour. It should be dark in color, and the consistency of thick syrup that coats the spoon. Set aside to cool. Store pomegranate molasses in refrigerator in a clean jar with a tight-fitting lid.
- Combine the bell pepper, 2 tablespoons POM Molasses, paprika, bay leaf, garlic and lemon zest in a food processor; puree into a paste. Coat the chicken pieces with the marinade, cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
- Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
- Place the bell peppers on a foil-lined baking sheet. Brush peppers all over with olive oil and roast in the oven under the broiler for about 10 minutes, turning frequently to prevent burning, until the skins are blistered and blackened on all sides. Remove peppers from the oven and lay a clean kitchen towel over them until cool enough to handle, about 10 minutes. This will make the skins easier to remove.
- Peel off the skins, and then remove the stems and seeds, and slice into strips.
- Heat 1 tablespoon olive oil in a sauté pan over medium-high heat, and cook the garlic and shallots, stirring often, until light golden, about 7 to 10 minutes. Reduce heat to medium and add half of the walnuts, all of the cardamom, long pepper, cinnamon, 1/3 cup POM Molasses and vinegar. Stir until well combined and cook for another 15 minutes. Add the roasted peppers and cook for 5 more minutes. Season to taste with salt and set aside to cool.
- Transfer mixture to a food processor and blend until well combined.
- Remove chicken from marinade and slide pieces onto four long metal skewers. Discard remaining marinade.
- Grill chicken pieces over medium-high heat until cooked through, about 8 minutes on each side. Set aside to rest slightly.
- To serve, spoon some Mohammara sauce onto each plate, and carefully slide chicken pieces off skewer onto the plate, keeping the pieces together in a row. Garnish with fresh pomegranate arils, the remaining toasted walnuts and parsley.
* For 4 cups of juice, cut 8–12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**0.5 fl oz of concentrate = 1 tablespoon To make pomegranate juice, mix 1 part concentrate with 4 parts water.
***José’s tip: Serve any remaining Mohammara sauce with toasted pitas.
Recipe and photo courtesy of POM Wonderful and used with permission.
Pomegranates aren’t just for the winter holidays. Luckily, POM Wonderful makes their pomegranates, juices and arils available to you year round! Summer’s a great time to enjoy their products in salads, entrees, desserts and smoothies.
This week and next I’ll be featuring a few healthy and delicious POM Wonderful recipes while I’m in Iowa learning about soy foods from the SoyFoods Council, in New York for the BlogHer conference, and in Washington, D.C. speaking at the USPCA Conference.
How do you like your pomegranate?
POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette
Time to Table: 20 minutes prep, 30 minutes marinating
Servings: 4 main dish servings and 2/3 cup dressing
- Juice from 2-3 large POM Wonderful Pomegranates (see Notes below) or 1 cup POM Wonderful 100% Pomegranate Juice
- 3 tangerines
- 4-5 cups fresh spinach leaves
- 1 cup thinly sliced fennel
- 1 cup thinly sliced red onion
- Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
- Prepare fresh pomegranate juice.* (see Notes below)
- Peel and section tangerines.
- Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes.
- Drain tangerines; reserve 1/3 cup of the marinade for vinaigrette.
- Mix 1/3 cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container.
- Divide spinach, fennel and red onion on 4 salad plates.
- Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving.
- Garnish with fennel ferns.
- For 1 cup of juice, cut 2 to 3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
This Mama’s tips
- Make this salad a meal by adding chunks of cold rotisserie chicken or grilled shrimp. You could even sprinkle a little low fat feta on it!
Recipe and photo courtesy of POM Wonderful and used with permission.
Have you seen the gigantic bottles of POM Pomegranate juice at Costco? It’s sold at a great price and worth buying to make your Pomegranate Cranberry Sauce with or brine your turkey in. (Believe me, I’m sooo tempted to try yet another brining method after seeing this recipe for POM-Brined Turkey.)
So what else can you make with pomegranate juice?
Green Tea Poached Pears with Pomegranate Glaze and Pistachios
This recipe comes from Terry Walters' cookbook, Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You.
- 6 pears, peeled, halved and cored
- 3 green tea bags
- 6 cups water
- 1/2 cup maple syrup
- 1/2 cup roasted pistachios, finely chopped
- Mint for garnish
- 1 1/2 cup pomegranate juice
- 1 cup water
- 1/2 cup maple syrup
- 1 1/2 tablespoons arrowroot dissolved in 3 tablespoons water
- In a large pot, bring the water to a boil. Add tea bags and maple syrup, turn off heat, cover, and steep for 5 minutes. (Longer steeping will make the tea bitter.)
- Remove teabags from the pot, add pears, and bring to a simmer. Poach pears until tender but still held together (6 to 10 minutes, depending on ripeness).
- Make glaze in a medium pot by stirring juice, water and syrup together over medium-high heat until liquid is reduced by half.
- Remove from heat and immediately stir in dissolved arrowroot. Refrigerate until ready to use.
- To serve, place pear halves decoratively on each plate, drizzle with pomegranate glaze and top with chopped pistachios. Garnish with mint leaves and serve.
Here’s a variation on the same recipe: Green Tea Poached Pears with Fruit Juice Glaze & Pine Nuts. She uses toasted pine nuts (good idea if you have a nut allergy) and light agave nectar. Dark agave nectar would be even better in my opinion.
Pomegranate and Soda (non-alcoholic)
This one comes from Jaden Hair of Steamy Kitchen’s new book, The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner.
- Spoonful of pomegranate seeds
- 2 oz pomegranate juice
- 4 oz club soda
- 1 sprig of fresh mint for garnish
- Spoon the pomegranate seeds in a tall glass and fill with ice.
- Pour in the pomegranate juice and club soda and stir briefly.
- Garnish with the mint sprig.
If you want to serve this by the bottleful, you may be interested in reading my review of R.W. Knudsen’s Sparkling Pomegranate Juice and buying it that way instead.
- Try using ginger ale instead of club soda. The ginger in Natural Brew Outrageous Ginger Ale combined with pomegranate juice would be fantastic.
- Instead of plain pomegranate juice, try one of POM’s juice combinations. I recently tried their POM Kiwi and POM Nectarine varieties, both of which were delicious.
Disclosure: POM occasionally sends me their pomegranate juices to try out. I was not required to blog about or review it. I received a copy of Jaden’s book as an attendee of a party she hosted after the BlogHer Food conference. I received a copy of Terry Walters’ book from her publicist to review.