Pomegranate Molasses Chicken
I haven’t been cooking dinners lately. I am so tired by the time I get home from work that all I wanna do is sit on my couch until the couch molds to my butt. Come to think of it. I think we have a take out menu from every local joint within 5 miles of our apt now. I know Spicy Thai’s number by heart. I have a feeling this isn’t something to be proud of though.
To be honest, I miss cooking. But I love eating out on the weekends with friends and family. See the dilemma. When’s a girl have time to cook? So I made a deal with my hubs. Friday night is date night (as usual) but Saturday night Wifey cooks dinner and Husband does the dishes. I’d say that’s win win for everyone, no?
Now you all know I have an obsessive personality. Right now its all about the pomegranate molasses. I used pomegranate molasses for some cupcakes back in December and ever since I’ve been wanting to make some more pom molasses to cook something savory. And tonight was a good a night as any.
BTW I am feeling kinda girly. I got my nails did this afternoon b/c T and I are chaperoning his school’s Winter Formal tonight. There’s just something about hormonal boys and girls bringing sexy back on the dance floor that makes me nostalgic for my high school days. Things don’t change much. They just seem to get “shorter” and “tighter”. LOL.
Maybe if you ask nicely I’ll post some pictures tomorrow. Maybe…
Until then you’ll just have to be happy with some breasts. teheee…
Recipe adapted from Gluten-Free Girl
4 chicken thighs (I used 3 large chicken breasts)
4 tbsp of olive oil
2 tbsp of butter
1 large white onion, chopped (I used 1/2 an onion)
4 cloves of garlic
1/4 cup of cashews (I used 1/2 cup of cashews)
1/4 cup of pistachios, shelled and unsalted (I omitted)
zest of one lemon (I used about 1 tbsp)
juice of one lemon (I used about 2-1/2 tbsp)
4 tbsp of pomegranate molasses*
1 tbsp of sugar
1/2 tsp of salt (or to taste)
1-1/2 cups of chicken stock (I used fat free chicken broth)
* If you can’t find pom molasses, you can make yourself!
Heat olive oil with butter in a heavy saucepan. After butter has melted, add the chicken thighs. Brown them, about 1-2 minutes on each side. Take off heat and put on plate. Cover with foil to keep warm. Set aside.
Add the onion to the olive oil and butter mixture and cook until soft, about 1-2 minutes. Add garlic. When garlic is golden, add the cashews and
pistachios. Stir these continuously until they are golden and aromatic, about 3-5 minutes. Watch them closely. They can burn fast!
Add the chicken stock, pomegranate molasses, lemon juice, and lemon zest. Bring mixture to a boil. Add the sugar, salt and pepper to taste.
Place the chicken back in saucepan and let simmer, on medium-low heat, for about twenty minutes, or until they are tender.
(I served with Parmesan Garlic Mashed Potatoes and Roasted Asparagus.)
Husband rating: A-
He loves chicken but this wasn’t his favorite chicken recipe. I think the pom molasses was a sweet and tangy flavor that he isn’t use to but he still ate it up!
Wifey rating: A/A+
The chicken was moist and full of flavor. I love the sweet and tangy flavor that the pom molasses added to the chicken, garlic and onion. The cashews were so good with the chicken too. Definitely will make this again.