Markets are overflowing with pomegranates, leathery-skinned globes filled with ruby-colored kernels - a gorgeous addition to your holiday repertoire.
Makes 4 servings
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly ground pepper, plus more if needed
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, or 4 chicken quarters
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
1/2 teaspoon ground cardamom or cinnamon
2 tablespoons all-purpose flour
2 cups pure pomegranate juice (unsweetened)
1 tablespoon sugar (optional)
1 tablespoon finely grated lemon zest
1 tablespoon fresh squeezed lemon juice, (more if needed)
1/2 cup unsalted walnuts or pistachios, toasted and chopped
Pomegranate seeds for garnish
1. Sprinkle the salt and pepper evenly over the chicken pieces. In a large saute pan, heat the oil over medium-high heat. Working in batches, brown the chicken well on both sides. Remove it from the pan and set aside.
2. Discard all but 2 tablespoons of the liquid remaining in the pan. Reduce the heat to medium, add the onion and saute, stirring until golden brown, 7 minutes. Add the garlic, cardamom, and flour; cook, stirring continuously, 1 minute. Stir in the pomegranate juice, sugar, zest and lemon juice. Cook 2 minutes, scraping brown bits from the bottom of the pan.
3. Return the chicken and juices to the pan, spooning some sauce on top. Bring the liquid to a boil, reduce heat, cover. Simmer until the chicken is tender and cooked through, 35 to 40 minutes.
4. Transfer chicken to a serving platter, and pour the sauce over it. Sprinkle with the nuts and pomegranate seeds, and serve immediately.
- Adapted from Edible: A Celebration of Local Foods (Wiley).