persian pomegranate-glazed chicken recipes

- Pomegranate seeds, for garnish
- Mint leaves, for garnish
- Persian Spice Rub (recipe follows)
- Salt and freshly ground pepper
- 8 skinless chicken breasts, bone-in
- 1 tablespoon fresh mint leaves, finely minced
- 2 teaspoons garlic cloves, finely minced
- 2 tablespoons finely minced onion
- 1 lemon, juiced
- 2 tablespoons honey
- 1/4 cup white wine
- 2 cups pomegranate juice

- ¼ teaspoon allspice
- 1 tablespoon butter
- 2 tablespoons Grand Marnier, Orange brandy
- 1 teaspoon orange zest
- ¼ cup brown sugar
- 1 cup apple juice or cider
- ½ cup dried cranberries or cherries
- 1 cup dried figs, halved
- 1 cup pitted prunes
- Compote
- Stuff each breast with equal amounts of fruit compote aprox. 1/3 cup each, secure each with toothpicks or string. Lightly brush each breast with melted butter, season with salt and pepper. Bake in a preheated 375 oven for 1 hour or until cooked thro
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons butter, melted
- 6 Whole Chicken Breasts, Boned

- 2 teaspoons thyme
- 1 tablespoon peppercorns (cracked)
- 1 teaspoon cinnamon
- 5 juniper berries
- 2 lemons, juice of
- 1 1/2 large onions
- 2 tablespoons parsley
- 1 bay leaf
- 1/3 cup sugar
- 4 chicken breasts (with bone and skin)
- 3 cups walnuts (ground)
- 2 cups water
- 1 celery rib
- 1 teaspoon salt
- 1 cup pomegranate juice (I use a brand called P.O.M.)
- 5 tablespoons unsalted butter

- fresh parsley, chopped
- 1/2 cup sliced almonds
- 3/4 cup hot mango chutney, finely chop large pieces
- 1/2 cup pomegranate juice
- 2 Tablespoons olive oil + 1 Tablespoon olive oil
- 2 pounds boneless, skinless, chicken breast halves, cut in bite size pieces
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1/4 teaspoon allspice
- 2 teaspoons cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cloves
- 1 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 3 Tablespoons dried cherries
- 4 dried apricots, slivered
- 6 pitted dates, slivered
- 1/2 cup shredded coconut
- 1 1/4 cup chicken broth
- 5.7 ounce box chicken and herb couscous
- 1 medium sweet onion, chopped, divided in half
- 1 Tablespoon olive oil

- 3 tablespoons extra virgin olive oil
- 1 large onion
- 1/2 cup slivered almonds
- 1 (6 1/4 ounce) package chicken rice pilaf mix
- 2 tablespoons grated orange zest
- 1/2 cup dried apricots
- 1/2 teaspoon cinnamon
- 1 pinch cardamom
- 1 lb boneless skinless chicken breasts
- 2 cups reduced-sodium chicken broth
- 1 teaspoon paprika

- 1 teaspoon cinnamon
- 1 tablespoon raisins (or more)
- 500 g basmati rice
- 5 tablespoons margarine or oil
- 150 g apricots
- salt and black pepper
- 1 large roasting chicken
- 1 medium onion

- 1/4 cup pomegranate seeds, if desired
- 12-16 fresh chopped mint leaves, if desired
- 20 pitted green olives
- 1-1/2 cup orange juice, fresh or frozen
- 1-1/2 cup water
- 2 tablespoons capers
- 2/3 cup golden raisins
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 3/4 teaspoon cumin
- 1/8 teaspoon cinnamon
- 3 or 4 large cloves fresh garlic, peeled and minced
- 1-1/2 cups long grain white rice
- 8 chicken thighs, skins removed
- 1 tablespoon vegetable oil

- 1 teaspoon cornstarch
- 1 1-inch piece fresh ginger, peeled
- 1 15-ounce bottle pomegranate juice
- 6 tablespoons olive oil, divided
- 1 ½ cups dry falafel mix
- 1 cup walnut halves
- excess fat removed
- 2 ½ pounds chicken thighs, skin and
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 cup plain yogurt

- 1 teaspoon cornstarch
- 1 1-inch piece fresh ginger, peeled
- 1 15-ounce bottle pomegranate juice, such as Pom brand
- Glaze:
- 6 tablespoons olive oil, divided
- 1 ½ cups dry falafel mix, such as Fantastic foods brand
- 1 cup walnut halves
- 2 ½ pounds chicken thighs, skin and excess fat removed
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 cup plain, lowfat or whole-milk yogurt