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.
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
- Juice from 8–12 large POM Wonderful Pomegranate*, or 4 cups POM Wonderful 100% Pomegranate Juice, or the equivalent amount of POM Wonderful 100% Pomegranate Juice Concentrate, reconstituted.**
- 1/2 cup granulated sugar
- 2 tablespoons freshly squeezed lime juice
- 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.