NOTE: If you don’t happen to live near a Middle-Eastern market, pomegranate molasses is easily available online. It's marvelous tartness makes it an exotic substitute for lemon juice or vinegar. It can be used in a simple vinaigrette. A dash gives iced tea an unexpected jolt. You can drizzle it on vegetables or whisk a bit into dips and relishes.
2 tbsp. honey
½ cup pomegranate molasses
3 tbsp. olive oil
1 tsp. ground cinnamon
1 tsp. ground turmeric
½ tsp. grated nutmeg
½ tsp. allspice
½ tsp. cumin
⅛ tsp. cayenne pepper
3 garlic cloves, peeled and minced
1 tsp. salt
1 tsp. black pepper
3 pounds boneless, skinless chicken thighs and/or breasts (thighs halved; breasts quartered)
2 tablespoons unsalted butter
4 cups yellow onions, peeled and thinly
2 cups coarsely chopped roasted, salted pistachios
½ cup pomegranate seeds
Preheat oven to 375° F.
In a small saucepot over low heat combine the honey, the pomegranate molasses, 2 tablespoons of the olive oil, the cinnamon, turmeric, nutmeg, allspice, cumin, and cayenne, half the minced garlic, the salt and the black pepper. Cook, stirring continuously until the honey melts, about 1-2 minutes. Set aside to cool.
Combine the chicken with the pomegranate molasses mixture in a large bowl and toss to coat.. For more flavorful, tender chicken, cover the bowl with plastic wrap and marinate overnight in the refrigerator.
In a large, oven-safe skillet with a lid, combine the butter and the remaining tablespoon of olive oil and set over medium-high heat,. When the butter melts, add the remaining garlic and the onion to the pan and sauté until the onion is soft and beginning to brown, about 10 minutes. Add the pistachios and stir. Gently nestle the marinated chicken pieces into the onion mix. Use a rubber spatula to scrape all of the spicy marinade atop the chicken.
Cover the pan and place in the oven, baking until they chicken is cooked through, about 30 minutes.
Remove from the oven, fold in the pomegranate seeds and serve with rice or couscous.
From our Astrology Cookbook, SIGNS & SEASONS, By Amy Zerner, Monte Farber and Chef John Okas.