By evelyn/athens on February 03, 2004
Photo by Mrs Goodall
Photo by Mrs Goodall
"A simple recipe showcasing pomegranate molasses."
Serving Size: 1 (201 g)
Servings Per Recipe: 4
"This is a good marinade which I exchanged the red wine vinegar for much less cider vinegar with the mother in it. I used local honey and sweet paprika though maybe hot paprika would be good in this. I would like to try this on a whole chicken as legs are not my favorite part. I may try this again as stated."
"We really liked the tanginess of the pomegranate molasses... I let the chicken marinate in a food storage bag in the sink (with some ice cubes around it since it is soooo hot here) for about 3 hours. I will definitely marinate it overnight next time to intensify the flavor. I grilled them on my gas grill for about 10 minutes on each side. I had to check on the chicken often b/c I had a few flare-ups that charred some of the legs, but they were still tasty. I was a little confused by the ingredient list as it listed 1/2 c of olive oil PLUS 3 Tbs... There was no mention in the directions as to where that 3 Tbs of oil was to be used... maybe to oil the grill??? Otherwise, a very tasty and tangy chicken... served it with Recipe #71739 and some steamed broccoli. Thanks for posting!!!"
"I give this 5 stars evelyn! I loved it and will make again. I was surprised that the dish was more citrusy and tangy. It's not sweet. Easy to put together and so yummy and you are right it does showcase the pomegranate molasses... (My DH didn't like it as much as I did, only because he doesn't like "sour"/"tangy"flavors that make his lips pucker! And he still gives it a solid 3.)"
"This recipe was made using boneless chicken breasts. They were put in the marinade early in the morning and then were sprinkled with seasoning salt. The pomegranate molases drizzled over the chicken made it extra special. The chicken is well seasoned and moist."
"This was really good. I used breast fillets and cooked them in my little turbo oven. I cut the fillets up and had them with rocket and cherry tomatoes with some olive oil drizzled over. The oil mixed with the promegranate molasses made a nice dressing which ended up making a nice warm salad."
"Both Evelyn and Jan S--thanks. This was a perfect starter recipe for pomegranate molasses. I also baked the chicken, as we have no grill. This was fast and easy and DH loved it. You definitely need that little pomegranate taste at the end. I have never eaten anything quite like this before!"
"Evelyn, this was wonderful. It was simple to assemble, and tasted great. It's almost winter here now, so no cooking outdoors for us. I used bone in thighs only, and baked them in the oven with excellent results. The pomegranate molasses drizzed over at the end really makes the dish. I can't wait to eat the left overs, and then make this again."