Weekly Winner:  A Flavor Bomb of Sticky, Tangy Goodness

I’ve discovered a new obsession.  It started innocently enough with needing to purchase if for a salad a client requested.  I had never heard of the stuff and actually had a bit of trouble finding it.  Then I did find it…and I tried it….and I’ve been using it on anything I can think of.  What is it? Pomegranate Molasses.  Seriously, this stuff rocks!  It’s a tart, sweet, sticky, fruity miracle.  Luckily it is also becoming hip which means its showing up in more recipes and is also getting a bit easier to find, although I still mail order mine.

The latest success with using pomegranate molasses was in Pomegranate-Glazed Chicken Thighs.  Less of a success was my attempt at photographing it, but hopefully the recipe and description will make up for it!  I got the recipe from Fine Cooking and man, is there a lot going on in this dish with only a few ingredients.  The only other hard to find ingredient is za’atar spice blend, which I easily mixed up once I knew what it was.  The heat of the red pepper flakes with the depth of the garlic, the earthiness of the za’atar spice blend (trust me on this, google it and make your own to keep on hand), the crunch of the walnuts and the magic that is pomegranate molasses all combine for an amazing dish. Which is more than I can say for the picture.

Pomegranate-Glazed Chicken Thighs

Serves 4

Ingredients:

2 Tbsp cornstarch

2 Tbsp za’atar

1/2 tsp Aleppo pepper or crushed red pepper flakes

1-1/2 lb. boneless, skinless chicken thighs

1 Tbsp finely chopped garlic

Kosher salt and ground black pepper

4 tsp vegetable oil

1 Tbsp pomegranate molasses [it’s quite possible I doubled this amount]

1 scallion, thinly sliced

1/3 cup lightly toasted walnuts, chopped

Lemon wedges, for serving.

Procedure:

  • In a small bowl, combine the cornstarch, za’atar, and Aleppo pepper.  In a large bowl, toss the chicken with the garlic and season generously with salt and pepper.  Rub the spice mixture into the chicken.
  • Heat the oil in a 12-inch heavy skillet over medium heat.  Add the chicken in a single layer and cook until well browned, 6 to 8 minutes.  Flip and cook the second side until browned, another 6 to 8 minutes.  Drizzle with the pomegranate molasses, sprinkle with the scallion and nuts, and serve with the lemon wedges.
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