Add the pomegranate juice to a small nonstick saucepan
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
aste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup
Place chicken between 2 sheets plastic
ingredients. Reserve.
Place pomegranate juice and cornstarch in a small
Preheat oven to 375\u00b0F.
In a small saucepan, combine marmalade, pomegranate juice, garlic, mustard and rosemary. Bring to a boil then reduce heat and simmer for 5 mins, or until reduced by 1/2. Season.
Place chicken in a roasting pan and brush with glaze. Roast for 15 mins, basting occasionally, or until warmed through. Garnish with rosemary.
n 2 cups pomegranate juice, cinnamon stick, and enough chicken broth to cover
200 degrees C).
Stir pomegranate juice, brown sugar, vinegar, and garlic
1/2 cups pomegranate seeds, pomegranate juice, orange juice, Marsala, mint, and orange
0 minutes.
Meanwhile, season chicken with salt and pepper.
ith 2 tbsp pomegranate juice. Bring 1 1/2 cups pomegranate juice to a
on-stick cooking spray. Rinse chicken under running water and pat
small bowl. Place the chicken and garlic in a bowl
eat to medium-high. Add chicken pieces, and fry until lightly
In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
Remove seeds from pomegranate, reserving seeds and discarding remainder.
Divide spinach among four salad plates.
Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.
In a small saucepan, boil pomegranate juice until reduced to 1/4 cup (about 5 minutes). Let cool. Whisk in lemon juice, oil, salt, thyme and pepper. In a bowl, gently mix spinach, radicchio, pomegranate seeds, and almonds with dressing. Quarter and core pear. Thinly slice crosswise then stack and cut into matchsticks. Arrange pears over salad.
nderneath, then pour over the pomegranate juice. Cover the lamb with foil
Wash 4 half chicken breasts (with bones and skin)
In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
Add rice and shredded beets.
return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.
ith stock and 1 cup pomegranate juice, bring to a boil, and