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RECIPES:Pomagranite Chicken



  • 6 boneless skinless chicken breasts
  • 2 cups flour
  • 2 large onions
  • garlic
  • olive oil
  • butter
  • cinnimon
  • paprika
  • cardamom
  • pepper
  • salt
  • tumeric
  • Pomegranite juice
  • honey
  • walnuts
  • pistachios
  • 2 pomegranites

  • roes petals to garnish.
In a Saucepan you need to put the pomagranite juice on a slow boil. this must not be hurried. You must reduce the juice until it starts to resemble a syrup. It's important to note that we do not want to boil or burn the juice,but just to reduce it.
seperate seeds from two pomagranites. keep seed intact. Preheat oven to 350 degrees.
In a large mixing bowl blend flour and spices until mixed. Dredge the chicken in the mixture until coated. Saute Chicken in a shallow frying pan using the Olive oil and butter until lightly golden brown. As chicken will be cooked more we don't want to cook it all the way at this point. You just want to seal the outer crust at this time.
Transfer the chicken to a unoiled nonstick cookie sheet at 350 degree's until golden.
Remove chicken from oven when done. Cut while hot into slices about 1 inch thick. You must cut on the diagnal slant for equal portions. You want to cut carefully so that pieces look attractive and not too uneven.
Place chicken on a platter and keep warm in oven while next step is being initiated.
Mix hot reduced pomegranite juice and honey in bowl. You want to make this the consistancy and sweetness that your family will enjoy. drizzle mixture over chicken. Sprinkle whole walnut pieces over center of chicken. sprinkle pistachios around circumfrance. Next sprinkle pomagranite seeds over entire dish and serve with rose petal garnish.
Serve with basamatti rice and salad.
Always be carefull of uncooked chicken and serving under-cooked chicken. With the danger today of ecoli bacteria we must all be carefull to keep our dinner tables safe.