First off, I’m using pure pomegranate juice. I’ve tasted the bottle juices and although they are fine, their flavour just doesn’t match the juice from fresh pomegranates. Secondly, I’m using bone-in chicken breast, skinless chicken breasts. I removed the skins because once the glaze gets brushed on that crispy skin, the texture changes to rubber. Thirdly, I reduce the pomegranate juice until it comes to the consistency of a syrup. I brush the chicken breasts at the very end, assuring the glaze sticks to the chicken and the concentrated flavour of the glaze is pronounced.
Finally, I also made the couscous and my only twist was to add some ground Mastiha for a more complex flavour and aroma. With a little organization, you can pull this dish off during the weekday. Get the pomegranate glaze going, rinse your chicken and pre-heat your oven. Throw the chicken in and set the table and make a salad while you’re waiting for the glaze and chicken to come together. The couscous takes minutes and dinner is ready!
Pomegranate Glazed Chicken
4 chicken breasts (bone-in and skinless)
coarse sea salt and fresh ground pepper
2 cups of pomegranate juice (about 3 ripe pomegranates)
zest of 1/2 orange
3 cloves of garlic, smashed
1 tsp. dried rosemary
Mastiha-scented Couscous With Pistachios
1 cup of coucous
1 tsp. of ground Mastiha (place in the freezer for at least a couple of hours)
2-3 Tbsp. of extra-virgin Greek olive oil
1 whole scallion, finely sliced
1/3 cup of shelled pistachios (unsalted), chopped
1 1/3 cup water
Pre-heated 375 oven
- Cut your pomegranates in half and tap the the skin-side of each half to help release the seeds and use your hands to remove the remaining seeds from the membrane. Add to a food processor/blender and process until you have a juice. Strain, remove and discard the seeds.
- In a small saucepan, add your pomegranate juice, the garlic and rosemary and bring to a boil. Now reduce to a simmer (medium-low heat) and cook down until it’s reduced to about 1/4 cup or to a syrup-like consistency. Reserve.
- In the meantime, pre-heat your oven. Rinse and pat-dry your chicken breasts. Season with salt and pepper and place on baking sheet and onto the middle rack of your oven. Bake for about 25-30 minutes or until juices run clear or until the internal temperature reaches 175F with your meat thermometer.
- In the meantime, Add your olive oil and scallions to a medium-sized pot and sweat down the scallions for 2-3 minutes over medium low heat. Take one or two Mastiha (mastic) tears (frozen)Â and place between 2 sheets of plastic cling-wrap. Now use a rolling pin and roll over the plastic wrap to crush the Mastiha into a powder. (This is my preferred method, as I lose none of the powder, as is the case with the mortar & pestle).
- Carefully add the Mastiha powder into the pot with the softened scallions and add your water, bring to a boil. Once your water has come to a boil, add the coucous and take off the heat. Cover and allow the couscous to bloom for about 5-6 minutes or until all the liquid has been absorbed. Add salt and pepper to taste plus the chopped pistachios and fluff with a fork. Reserve and keep warm.
- As soon as your chicken is ready, brush the glaze on each chicken breast and serve on a bed of couscous. Serve with a Tsantali Limnio Rose.
NOTE: My friends at the Mastiha Shop in New York City also offers mail-order to anywhere in the US and Canada.
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2010 Peter Minakis
© 2010 – 2013,
. All rights reserved.