"Georgian Chicken in Pomegranate and Tamarind Sauce" is a delectable dish that enchants the palate with a captivating fusion of flavors. This traditional Georgian recipe masterfully combines the tanginess of pomegranate and tamarind to create a rich and complex sauce that tantalizes the taste buds. Tender chicken pieces are lovingly simmered in this flavorful sauce until they are infused with a symphony of sweet, sour, and savory notes. Embark on a culinary journey to explore the depths of Georgian cuisine as you unravel the secrets behind this enticing dish, a testament to the culinary heritage of Georgia.
Check out the recipes below so you can choose the best recipe for yourself!
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
- Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
- Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.
CHICKEN WITH TAMARIND POMEGRANATE SAUCE
Make and share this Chicken With Tamarind Pomegranate Sauce recipe from Food.com.
Provided by chia2160
Categories Chicken Thigh & Leg
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices.
- Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
- Add chicken thighs and legs to pot, and submerge in sauce.
- Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
- Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
- Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
- Sprinkle pomegranate seeds over platter, and serve hot.
Nutrition Facts : Calories 725.8, Fat 19.6, SaturatedFat 5, Cholesterol 403.2, Sodium 1105.7, Carbohydrate 31.3, Fiber 4.3, Sugar 14.6, Protein 102.5
TAMARIND AND POMEGRANATE GRANITAS
Steps:
- Combine the tamarind paste and 3 cups water in a small saucepan. Place over medium heat, bring to a boil, then lower heat to a simmer, stirring occasionally, until paste is very soft, about 20 minutes. Transfer to a strainer and press on the solids until you have extracted 1 1/2 cups of juice and pulp. Discard solids. Place liquid in a small container.
- Bring 1/2 cup of the sugar and 1/2 cup of water to a boil in a small saucepan, stirring until sugar is dissolved. Stir this into the liquid. Let come to room temperature.
- Meanwhile, combine 1/2 cup water and the remaining 1/4 cup sugar in a small saucepan. Bring to a boil and stir until the sugar has dissolved. Transfer to a small container and stir in the pomegranate juice and lime juice. Let come to room temperature.
- Place the tamarind and pomegranate mixtures in the freezer. When they're frozen, use a thin-tined fork to flake the ices (the tamarind will be a little sticky) and transfer each to an airtight container. Freeze again. To serve, place small scoops of each granita side by side in dessert bowls or stemmed glasses and sprinkle with pomegranate seeds.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 48 grams
Tips:
- To make the chicken extra tender, marinate it in a mixture of yogurt, lemon juice, and spices for at least 30 minutes before cooking.
- If you don't have tamarind paste, you can substitute it with an equal amount of lemon juice or vinegar.
- Be careful not to overcook the chicken, as it will become dry and tough.
- Serve the chicken with rice or naan bread to soak up the delicious sauce.
Conclusion:
Georgian chicken in pomegranate and tamarind sauce is a flavorful and exotic dish that is sure to impress your guests. The combination of sweet, sour, and savory flavors is perfectly balanced, and the chicken is cooked to perfection. If you are looking for a new and exciting recipe to try, this is definitely one to consider.
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