Pomegranate Chicken

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There are many versions of this dish, which has its origins in the Middle East. Increase the cayenne amount to ½ teaspoon for a more fiery dish. Fresh pomegranate juice gives the sauce a rich, fruity flavor.

Ingredients

2 whole boneless, skinless chicken breasts

1 cup walnuts, finely chopped

¼ cup flour

3-4 tablespoons olive oil

2 eggs, lightly beaten


Sauce:

½ cup finely diced onion

1 cup chicken stock

¾ cup pomegranate juice (one large pomegranate)

¼ cup currants

¼ teaspoon cayenne pepper

1 teaspoon fresh mint, finely chopped

Salt and pepper to taste

Cornstarch to thicken, 2-3 teaspoons mixed with cold water

Instructions

Rinse the chicken and divide it into four pieces. Flatten the breasts by covering them with plastic wrap and pounding until they are about ½ an inch thick.

Chop the walnuts finely and combine with the flour in a shallow dish, like a pie plate. Put the eggs into a separate dish.

Salt and pepper the chicken breasts, then dip each piece into the beaten egg. Immediately dredge in the walnut/flour mixture, pressing the coating onto the chicken.

Heat the oil in a skillet. Add the onion and sauté until golden. Remove the cooked onions and set aside.

Add the chicken and brown on both sides, about 10 to 15 minutes or until the chicken is cooked through. Remove the chicken and keep it warm. Do not wash the skillet.

Add the chicken stock and pomegranate juice to the skillet, along with the cooked onion, currants and cayenne pepper. Cook over medium heat for about 5 minutes, then add the mint and cornstarch. When the sauce has thickened slightly, taste and adjust the seasonings.

Pour over the chicken breasts and serve with a side of couscous and cucumber/yogurt salad.

Heat scale: mild to medium

Lamb Fesenjan – Lamb with Pomegranate Walnut Sauce

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This recipe is courtesy of Saad Fayed. A restaurateur with an avid interest in preparing Middle Eastern cuisine, he has lived and traveled in many Middle Eastern countries, experiencing the flavors and specialties of each region. Saad is currently writing a cookbook that features his family’s favorite dishes. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.

Ingredients

large onion, sliced

1/4 cup olive oil

2 pounds lamb, cut into 1-inch cubes

1/4 cup pomegranate syrup

1 1/2 cup chicken stock

2 cups walnuts, crushed

1 tablespoon plus 1 teaspoon sugar

1 teaspoon black pepper

1 tablespoon kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon tumeric

1/2 teaspoon cardamom, ground

2 tablespoons lemon juice

Instructions

In a large frying pan, sauté onions in olive oil. Once onions begin to brown add lamb cubes. Simmer on low and allow to cook for about 25 minutes.

In the meantime, prepare pomegranate sauce by combining the chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Allow to simmer for 10 minutes.

Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 5 minutes.

Add pomegranate sauce and cook over low heat for about 10 minutes.

Serve immediately with white rice. Sprinkle toasted walnuts on top for garnish.

Heat scale: mild

Scrambled Eggs with Pork Chorizo

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This traditional Mexican sausage is often scrambled with eggs or served with huevos rancheros (this chapter) for breakfast. Unlike other sausages, it is usually not placed in a casing but rather served loose or formed into patties. Only a small amount of chorizo is used in this recipe, so freeze the rest in small amounts. Top the scrambled eggs with New Mexico Red Chile Sauce . Serve this with Red Homefries for Breakfast and Refried Beans of Choice . Note: This recipe requires advance preparation

Ingredients

1 clove garlic

1/2 cup ground red New Mexican chile

1/2 teaspoon freshly ground black pepper

1/4 teaspoon each: ground cloves, cinnamon, oregano, cumin

1/2 teaspoon salt

1 teaspoon oregano

1/2 cup vinegar

2 pounds ground pork

3 large eggs, lightly beaten with 2 tablespoons half and half


Instructions

To make the chorizo, combine all the ingredients, except the pork, eggs and half and half, in a blender and puree. Knead this mixture into the pork until it is thoroughly mixed together. Place in a bowl, cover, and refrigerate for 24 hours. To cook, crumble 3/4 cup of the chorizo in a skillet and fry until well-browned. Drain it on paper towels and return it to the skillet. Add the eggs and fry, stirring constantly, until the eggs are set. Serve immediately.

Piment Limón (Citrus Hot Sauce)

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Here is my version of the classic hot sauce of Rórigues Island in the 
Mascarenes. It is very thick, so feel free to thin with more water if 
you want. You’d think that this sauce might be sour, but it’s not–the 
sugar in the red chiles seems to temper the tart lemons. Any fresh red 
chiles can be used, and you can adjust the heat level to your liking. 
The yield is high here, but the color is so beautiful that you should 
put the excess in decorative bottles as gifts for your friends. It will 
keep for several weeks in the refrigerator. Serve it over fish or other 
seafood.

Ingredients

6 cups water
10 lemons, thickly sliced, seeds removed (or substitute limes for a 
different color)
8 to 10 red jalapeños, seeds and stems removed, halved
1/4 cup vegetable oil

Instructions

Place the water in a large pot and bring to a boil. Add the lemon slices 
and boil for 20 minutes. Strain, reserving the water.
Place the jalapeños in a blender and add the oil. Puree to make a thick 
paste. Add the lemon slices, a few at a time, along with 3 cups of the 
reserved water, a half cup at a time. You may have to do this in batches 
in you don’t have a large blender. Puree to a thick sauce. Pour into 
bottles and label.

Salsa all’Arrabiata (Enraged Sauce)

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This recipe is from Giuliano Bugialli as profiled by Nancy Gerlach, who 
met him in Rome. She commented: “This in an all-purpose sauce that can 
be used on a variety of pastas. To really 'enrage' the sauce, replace 
the crushed New Mexican chile with chiltepíns or piquin chiles.”

Ingredients

3 pounds fresh Roma or plum tomatoes, cut in half or substitute 1 
16-ounce can of peeled Italian tomatoes
2 teaspoons crushed red New Mexican chile
3 large cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon sugar
Freshly ground black pepper
Salt to taste
2 tablespoons chopped fresh basil or oregano

Instructions

Preheat the oven to 400 degrees.
Place the cut tomatoes side down on a cookie pan and bake in the oven 
for 10 minutes or until they are soft. Puree the tomatoes, place in a 
saucepan, and simmer.
In a large skillet, saute the chile and garlic in the oil until the 
garlic is soft.
Add the chile mixture and sugar to the tomatoes. Season with the black 
pepper and salt and continue to simmer until the sauce thickens.
Remove from the heat and stir in the fresh herbs.