Bobby Flay's Pomegranate Recipes
Pomegranate-Black Pepper Glazed Chicken Breasts with Pomegranate Raita
(Serves 4)
Pomegranate-Black Pepper Glaze
1/2 cup pomegranate molasses
1 heaping tablespoon Dijon mustard
1 heaping tablespoon prepared horseradish, drained
1/2 teaspoon coarse black pepper
1/4 teaspoon kosher salt
Whisk together all ingredients and let sit at room temperature for at least 30 minutes before using.
Pan Roasted Chicken
2 tablespoons olive oil
4 (8-ounce) boneless chicken breasts, skin on
Salt and freshly ground black pepper
Heat the oil in a large nonstick sauté pan over high until almost smoking. Season chicken on both sides with salt and pepper. Place chicken in the pan, skin-side down and cook until golden brown, 3 to 4 minutes. Turn chicken over, brush with some of the glaze and continue cooking, brushing with the glaze every minute, until chicken is cooked through, about 5 to 6 minutes longer.
Orange and Pomegranate Relish
Seeds from 1 pomegranate
2 oranges, peeled and segmented
2 green onions, thinly sliced
Juice of 1 lime
2 teaspoons honey
2 tablespoons finely chopped cilantro or flat leaf parsley
Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving.
Pomegranate Raita
1 cup Greek Yogurt
1/4 cup pomegranate seeds
2 tablespoons pomegranate juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped cilantro, or parsley or mint
Pomegranate Margarita
1 3/4 cups chilled Pomegranate juice
Kosher salt
1 1/2 cups silver Tequila
1 cup Cointreau
2/3 cup fresh lime juice
Ice cubes
8 lime wedges, for garnish
Pomegranate seeds, for garnish
Mint sprigs, for garnish
Pour 1/4 cup of pomegranate juice in a saucer and dip rims of glasses. Then dip moistened rims of glasses in kosher salt. Stir the remaining 1 ½ cups of pomegranate juice, the tequila, Contreau and lime juice. Working in batches, shake the mixture in a large ice-filled shaker, then strain into the glasses or mix together all ingredients in a pitcher. Garnish each margarita with a lime, pomegranate seeds and mint sprigs.