Chicken in pomegranate sauce in the oven. Recipe with photo

Publication in the group: Poultry dishes

Chicken is a versatile food that can be boiled, fried, or used as a stuffing. Poultry meat does not have a strong taste, so it is recommended to use spices when boiling it, and various sauces (garlic, pomegranate, soy and others) when baking it. The product retains more nutrients when cooked in the oven.

How to make pomegranate sauce for chicken

Pomegranate sauce can be prepared either from fresh pomegranate or from the juice of the fruit. When creating juice gravy, it is important to use the real drink and not a solution of water, coloring and flavoring.

Below are popular recipes for sauce made from whole pomegranates and from their juice.

From fresh pomegranate

The sauce made from fresh fruit has a richer taste and is more nutritious.

What ingredients will you need?

The ingredients of pomegranate sauce are:

• mature and large pomegranates – 1 kg;
• salt – 1 g;
• dry and chopped basil – 0.5 g;
• high-quality ground pepper – 0.5-1 g.

Important. You should purchase peppers in grains and grind them yourself before cooking. Select the quantity of product yourself.

Step-by-step cooking process

Prepare the sauce from whole and fresh pomegranate according to the following points:

1. Rinse and dry the pomegranate.
2. Carefully remove all the grains from the fruit and place in a suitable container (metal is not suitable, as this will result in the sauce having an iron taste).

3. Crush the pomegranate seeds thoroughly using a wooden masher (no metal equipment is used).
4. Transfer the pomegranate mass into an enamel container and simmer it over very low heat until the grains turn white.
5. Cool the pomegranate mixture slightly and then pass it through a sieve to remove any grains.
6. Add salt, basil and pepper to the peeled pomegranate mixture. Mix the ingredients thoroughly.

The resulting sauce is ready for further use.

From pomegranate juice

For the recipe, it is important to buy (or better yet, make your own) real pomegranate juice. Because if you use a fake, the sauce will not work.

What ingredients will you need?

The ingredients for this pomegranate juice recipe are:

• real and preferably fresh pomegranate juice – 150 ml;
• dry oregano – 2-3 g;
• salt – 1 g;
• juicy clove of garlic – 1 pc.;
• dry and chopped basil – 0.5-1 g;
• coriander – 1 g;
• high-quality crushed pepper – 0.5-1 g;
• oil refined from olives – 40-50 ml.

The weight of spices should be adjusted according to taste.

Step-by-step cooking process

Preparing the sauce when using pomegranate juice consists of the following steps:

1. Remove the skin from the garlic, and then grind the component on a grater.

2. Squeeze the juice out of the garlic pulp using gauze or a fine sieve.
3. Combine garlic juice with salt, oregano and pepper.
4. Pour the pomegranate juice into an enamel container and simmer over low heat until it thickens.
5. When the juice begins to thicken, add basil and oregano.
6. Cool the spicy pomegranate juice, then combine with the garlic mass and oil. Mix the sauce ingredients thoroughly.

Let the sauce sit for about 15 minutes.

Azerbaijani style pomegranate sauce recipe (narsharab)

Narsharab is popular not only in Azerbaijan, but throughout the world. Chicken with this sauce has a pleasant spicy taste and a glossy crust.

What ingredients will you need?

The ingredients of narsharab sauce are:

• large ripe pomegranate – 1.5 kg;
• salt – 1-1.5 g;
• cinnamon – 0.5-1 g;
• chopped nutmeg – 0.5 g;
• black pepper with a pronounced aroma – 0.5-1 g.

Adjust the amount of spices according to taste preferences.

Step-by-step cooking process

The recipe for preparing narsharab sauce consists of the following points:

1. Carefully peel the pomegranate and separate it into grains. It is not advisable to use pink grains; they will not give the desired taste and consistency to the sauce.
2. Place the grains in a suitable (non-metallic) container.
3. Place the container with the grains on low heat and, while heating, crush them with a wooden masher.
4. The pomegranate mass is considered ready when the pulp is completely separated from the seeds and the seeds themselves turn white.
5. Pass the pomegranate mixture through a sieve to remove the seeds.
6. Return the resulting pomegranate solution to the container used and simmer until it thickens.
7. Add the remaining ingredients to the prepared sauce and mix well.

The sauce can be used immediately or cooled and stored in the refrigerator in a glass container.

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Chicken recipe in pomegranate sauce in the oven

Chicken in pomegranate sauce can be baked in the oven either whole or in parts (thighs, breast, wings). It is important that the meat is well saturated with juice; it is recommended to press the meat into the sauce.

What ingredients will you need?

To bake 1 kg of chicken thighs you will need:

• real and fresh juice from pomegranate seeds – 250 ml;
• natural dark soy sauce – 30 ml;
• salt – 1 g;
• corn starch (it is not advisable to substitute potato starch) – 25 g;
• granulated garlic – 10-12 g;
• soft paprika – 5 g;
• ground pepper of a proven brand – 1-2 g.

Additionally, you need good oil in an amount of 15 ml.

Step-by-step cooking process

It is advisable to bake ribs in pomegranate sauce according to the following points:

1. Pour soy sauce, oil into a container, add garlic, pepper and paprika. If granulated garlic is not available, chop 2 cloves of fresh garlic.
2. Pour approximately 220 ml of juice into the soy solution (about 30 ml will be needed to dissolve the starch). Mix the contents thoroughly.
3. Dissolve the starch in the remaining juice and strain the resulting mixture through a sieve to remove any lumps.
4. Pour the starch solution into the rest of the products and mix the ingredients again.
5. Check the sauce for salt and add if necessary. Salt is required mainly when using fresh rather than granulated garlic.
6. Rinse and dry thighs. Place them in the marinade and press down with a saucer so that they do not float.
7. Seal the container with the contents with cling film and place in a cool place for approximately 60 minutes.
8. After 1 hour, place the marinated thighs in a greased pan. Pour the remaining marinade over them.
9. Bake the thighs for about 30 minutes, in which case you need to preheat the oven to approximately 200 degrees.
10. After the marked time, turn the thighs over and continue baking for about 30 minutes.

You can serve the berda with potatoes, rice, top it with meat, and garnish with sauce from the mold.

Recipe for chicken hearts in pomegranate sauce in the oven

Chicken in pomegranate sauce in the oven will have a pleasant aroma of spices and a juicy texture when using narsharab. You can prepare the sauce yourself in advance using the recipe described above.

What ingredients will you need?

To bake 1 kg of chicken hearts in sauce you will need:

• large and juicy onions – 2 pcs.;
• real narsharab sauce – 100 ml;
• water for diluting the sauce – 100 ml;
• Gostov butter – 100 g;
• dry basil – 0.5-1 g;
• hot ground pepper - 0.5 g;
• fresh pomegranate seeds - for decoration.

When preparing hearts for children, you should replace hot pepper with paprika in the amount of 2-3 g.

Step-by-step cooking process

You should bake hearts in narsharab sauce according to the following points:

1. Clean the hearts from blood vessels and rinse them well to remove blood. If you have free time, you can keep them in water for about 20 minutes to wash away all the blood.
2. Cut the clean hearts into 4 pieces.
3. Remove the skin from the onion, then cut the vegetable into medium cubes.
4. Place the hearts in a deep container (the container should be suitable for both frying on the stove and baking in the oven) with melted butter and simmer them over low heat for about 5 minutes.
5. After the allotted time, add onion to the hearts and continue to simmer the ingredients for approximately another 2 minutes.
6. After the indicated period of time, add basil and pepper to the products. Continue cooking for about 5 more minutes.
7. Then carefully pour the diluted narsharab into the contents and place the dishes with the contents in an oven heated to 180 degrees.
8. The hearts are considered ready when all the excess liquid has boiled away.

Chicken in pomegranate sauce - a recipe for delicious hearts.

Transfer the hearts to a plate and garnish with fresh pomegranate seeds. You can use potatoes, rice, and pasta as a side dish.

Chicken legs with crispy crust in the oven

The golden crust looks very appetizing, which is why everyone loves it.
To get it, you need to use a “secret ingredient” - corn flour as a breading. It is sold in supermarkets, and it is also not difficult to make it from cereal in a coffee grinder. The following are also suitable as breading: any flour, breadcrumbs, crushed oatmeal.

You need to take the following products:

• chicken drumstick – 4 pcs.;
• refined sunflower oil – 3 tbsp;
• freshly squeezed lemon juice – 50 ml;
• corn flour – 3 tbsp;
• salt and dry spices to taste (pepper, basil, rosemary).

Recipe information

• Type of dish: main, hot, meat
• Cooking method: in the oven
• Servings:4
• 40-60 min
• Nutritional value per 100 g: Calorie content: 234.8 kcal
• Fat:16.1 g
• Proteins:14.2 g
• Carbohydrates:8.1 g

Preparing the dish is not at all difficult:

1. Prepare chicken legs: wash and dry.
2. Add 1 tbsp to lemon juice. vegetable oil, salt and spices. Marinate the drumsticks in this mixture for 20-30 minutes.
3. After this, bread the legs in corn flour and fry in a frying pan heated with oil until a golden brown crust appears. Due to this, all the juice is retained in the meat.
4. Place the legs on a baking sheet and place in an oven preheated to 180 degrees for 25 minutes to finish cooking.

How many calories are in oven-baked chicken legs? Baked chicken legs have a calorie content of approximately 230 kcal per 100 g. It depends on the use of additional products (breading, flour) and the amount of fat (vegetable oil, mayonnaise).

How long can baked chicken legs be stored? As for the shelf life of drumsticks cooked in the oven according to any recipe, it is regulated by SanPiN 2.3.2.1324-03 Hygienic requirements for shelf life and storage conditions of food products. All fried, stewed and boiled poultry dishes can be stored for no more than 48 hours (2 days) at a temperature of +2 - +6 degrees.

Do not keep baked chicken legs in the refrigerator for longer than this time. If you got them “with a reserve”, then it is better to cool them and freeze them immediately, and then reheat them with some kind of sauce.

Chicken recipe in soy-pomegranate sauce in the oven

Chicken cooked with pomegranate sauce has a bright caramel color and a spicy flavor. It is important that the meat is fried well and evenly; it should be baked in the oven at a temperature of 180-190 degrees.

What ingredients will you need?

The ingredients of the sauce for 1.5 kg of chicken (drums or wings) are:

• juicy young onion – 150 g;
• ready-made pomegranate sauce, preferably using narsharab – 100 ml;
• real soy sauce – 60 ml;
• paprika. You should use the product in a smoked version - 5 g;
• salt – 1-3 g;
• corn starch – 25 g;
• a mixture of seven peppers, crushed – 2 g;
• granulated garlic – 10-12 g.

Additionally, about 30 ml of proven olive oil is used.

Step-by-step cooking process

Bake the selected chicken parts of the carcass according to the following points:

1. Rinse and dry the wings or drumsticks.
2. Place the meat ingredient in a baking dish.
3. Remove the skin from the onion.
4. Grind the onion in a blender or food processor.
5. Add garlic, pomegranate and soy sauce, as well as paprika, a mixture of peppers and oil to the onion pulp. Mix the ingredients with a blender. Add salt if necessary.
6. If you need a thicker sauce so that it sticks better to the chicken, then you need to dissolve the starch in it. Stir the products thoroughly so that the starch does not stick together into lumps.
7. Place the chicken in the prepared marinade and leave it to marinate in a cool place for approximately 1 hour. If the meat floats, it can be sunk with a small weight.
8. After the allotted time, place the pan in a hot (180-190 degrees) oven and bake for about 30 minutes.
9. After 30 minutes, flip the thighs/wings and continue cooking for another 30 minutes.

The chicken should be eaten while it and the sauce are hot.

Chicken dish in orange marinade for the holiday table

Another spicy chicken dish. The meat is very tender and juicy, a light note of ginger predominates. For example, for me this is associated with a festive feast. We’ll also decorate it with orange slices and get a very New Year’s decoration for the table. I recommend.

Ingredients:

• Chicken thigh without skin - 450 g;
• Orange juice - 130 g;
• Garlic - 2 cloves;
• Ginger - 15 g;
• Soy sauce - 15-20 g;
• Rosemary - 1 sprig;
• Corn starch - 3 g.

Step 1.

If in the first recipe we used drumsticks, now we’ll take thighs. For this recipe, you can also use breast meat.

Remove the skin from the shin.

Step 2.

Squeeze the juice out of the orange. Add finely chopped garlic cloves and ginger root to it.

We also add soy sauce and rosemary leaves. You can also use dried rosemary.

Step 3.

Now add our cleaned thighs to the brine.

Place the chicken in the refrigerator to marinate for 3 hours.

Step 4.

After the thigh, transfer to a baking dish.

And put it in an oven preheated to 180 degrees for 50-60 minutes. Turn the chicken halfway through baking.

Step 5.

While the baking process is going on, let's prepare the sauce. To do this, strain our marinade through a sieve into a saucepan.

Place on low heat, then add starch and stir constantly. As soon as it boils, cook the sauce for 2 minutes and remove from the stove.

Step 6.

Once the chicken is ready, place it on lettuce leaves and pour over the cooled sauce.

You can garnish with orange slices and serve to the holiday table.

Beauty and deliciousness, bon appetit!

Recipe for chicken in pomegranate sauce with vegetables in the oven

Chicken in pomegranate sauce in the oven with vegetables turns out to be a complete dish that can be used for dinner and even on holidays.

What ingredients will you need?

To bake a medium-sized chicken carcass you need:

• medium-weight pomegranate (necessarily ripe) – 2 pcs.;
• You can use any fresh vegetables (potatoes, carrots, zucchini, bell peppers, onions, tomatoes) - total weight of vegetables is 400 g;
• salt – 12-15 g;
• high-quality butter – 50 g;
• fresh garlic – 3 cloves;
• dry and chopped sage – 1-2 g.

Additionally, it is recommended to add ground pepper to the recipe. It is better to use pink or white.

Step-by-step cooking process

The recipe for baking chicken in fresh pomegranate sauce is as follows:

1. Take the butter to a warm place and let it soften.
2. Place sage and chopped garlic in soft butter. Mix the mass well.
3. Rinse the chicken inside and out and dry well.
4. Thoroughly coat the inside of the chicken with salt mixed with pepper.
5. Place the chicken in a cool place and let it marinate for about 1 hour.
6. Remove the peel from the pomegranate and separate the product into grains.
7. Grind the grains with a masher and squeeze the juice out of the resulting mass. Discard the grains and skins.
8. Simmer the resulting juice over low heat to evaporate excess moisture.
9. Peel the selected vegetables and cut into large pieces.

10. Place the chopped vegetables in the mold and salt it. Place the marinated chicken carcass on top.
11. Seal the ends of the chicken legs and wings with foil to prevent them from burning.
12. Place the pan with the chicken and vegetables in the oven for approximately 30 minutes. The heat in the oven should be approximately 180 degrees.
13. After the specified time, coat the chicken with pomegranate juice and return it to bake.
14. Repeat the manipulations from point 13 every 15 minutes until the chicken and vegetables are cooked.

It is recommended to eat the dish hot. If the sauce is not completely used during frying, then it can be simmered with the addition of corn starch and served with meat.

Cooking method

1.

For the chicken with pomegranate, I took a whole bird, washed it, removed unnecessary fat, and checked that the carcass was well gutted. And then she asked her husband to cut it into portions. Everything was useful for cooking! I only put the chicken fat in a separate bag and sent it to the freezer, and the outer phalanges of the wings were cut off and also packed in the freezer (I usually keep a standby container or bag there, where I put everything that can only be used for broth).

The chicken parts need to be washed well again and dried a little. And let's start frying. Ideally, we need to not so much fry the chicken as “seal” it, that is, quickly fry the chicken in a hot frying pan over medium heat and without adding fat. The finished chicken needs to be transferred to a saucepan or thick-walled pan (you can also use a slow cooker, it copes wonderfully with such processes as stewing).

2.

For this dish it would be good to use a large amount of onions and garlic. It seems to me that it is impossible to overdo it with herbs and spices here. So, cut the onion into half rings, and cut each clove of garlic into 2 parts.

3.

In the same frying pan where we fried the chicken, but with the addition of vegetable oil, fry the onions and garlic. Having achieved the transparency of the onion, season it with spices. Mix again and fry a little more. During heat treatment, many herbs and spices are revealed, so you are guaranteed a stunning aroma.

I always add a little red wine to this dish when cooking. I did the same this time. I poured about half a glass of homemade red wine into the pan. Literally within 5 minutes the main alcohol will evaporate, leaving a pleasant wine flair.

Now add a few tablespoons of pomegranate sauce to the pan. The quantity depends on your love for it, for example, I love “Narsharab” madly, so I put it in a larger dish. If you don’t usually have a supply of pomegranate sauce at home, then you can do just fine without it. You need to extract juice from fresh pomegranates, add sugar to taste and use it in cooking.

4.

Add the prepared pomegranate-onion sauce to the chicken. If necessary, add just a little water and set the pan to simmer over very low heat.

5.

While the chicken is stewing, take out the seeds from half a small pomegranate. And after about 35 minutes of simmering, add the pomegranate seeds to the pan. Let everything simmer together for another 5 minutes. The dish is ready!

6.

This chicken with pomegranate can be served with any side dish - porridge, potatoes, fresh or baked vegetables. A glass of red wine goes perfectly with such a rich dish. Bon appetit!

Chicken recipe in pomegranate-honey sauce

Thanks to the presence of honey in the sauce, the chicken turns out more rosy and tender. The garlic included in the recipe gives the meat a special flavor.

What ingredients will you need?

The ingredients of the sauce for 1 medium-weight chicken carcass are:

• real and always fresh juice from pomegranate seeds – 500 ml;
• fresh meadow honey – 40-45 g;
• salt – 10-13 g;
• set of spices for frying chicken – 1 package;
• garlic with dense and juicy cloves - 7 cloves.

To serve the chicken, it is recommended to prepare green onions and tomato sauce.

Step-by-step cooking process

It is recommended to bake chicken in pomegranate-honey sauce according to the steps:

1. Remove the skin from the garlic cloves and pass the product through a press.
2. Transfer the garlic pulp into a dish and add honey to it. Grind the ingredients thoroughly.
3. Add spices and salt to the garlic-honey mixture. Grind the ingredients well again.
4. Heat the juice to about 50 degrees and pour it into the rest of the ingredients. Mix the sauce well.
5. Wash the chicken, dry it and divide it into pieces of approximately the same size.

6. Place the chicken slices in the sauce and press down with pressure. Leave the meat to marinate for approximately 6-12 hours.
7. Bake the marinated chicken for approximately 40 minutes. At the same time, to make the meat juicier, baste the chicken with the remaining sauce every 10 minutes.

Cooked chicken should be eaten with sauce and green onions.

Cooking in a frying pan

Divide the pomegranate into two halves. Grains from one will go into the sauce, and from the other - to decorate the dish.

Mix pomegranate juice with sugar, salt, sunflower oil. Grind the seeds from one half of the pomegranate in a blender and add to the sauce.

The chicken can be fried in pieces or whole. if you chose the second option, then cut the carcass along the breast and open it. Soak the chicken in the marinade for several hours - the longer the better. You can soak it for the day if you are preparing it for dinner, or you can soak it overnight if you need to prepare it for lunch. But a couple of hours is enough.

Dip chicken marinated in pomegranate sauce in flour and fry in sunflower oil, covered on both sides. When serving, sprinkle the chicken with pomegranate seeds. Bon appetit!

Chicken recipe in pomegranate wine sauce

Wine allows you to better reveal the aroma and taste of the sauce and chicken meat. If desired, you can bake the meat immediately with potatoes. Then you won’t need to prepare a separate side dish.

What ingredients will you need?

To bake 1.5 kg of chicken thighs you need:

• real and fresh pomegranate juice – 150 ml;
• natural white wine. You cannot use a cheap and low-quality drink, as then the taste and aroma of the dish will be spoiled - 150 ml;
• young garlic – 5 cloves;
• ground pepper – 1 g;
• cilantro – 15 g;
• fresh parsley - 10 sprigs;
• salt – 5-7 g.

When using potatoes, you will need about 6-7 pieces of average weight.

Step-by-step cooking process

Bake thighs in sauce according to the following steps:

1. Rinse and dry thighs.
2. Chop the parsley and cilantro into large pieces.

3. Place the greens in a dish and rub them well with salt.
4. Let the greens sit for about 10 minutes to give them the desired flavor.
5. Remove the skin from the garlic and cut the ingredient into small cubes.
6. Add garlic and pepper to the greens. Mix the ingredients well.
7. Pour wine and juice into a common dish. Mix the sauce well.
8. Rub each thigh thoroughly with the sauce and place them in an enamel saucepan.
9. Pour the remaining sauce over the thighs and place pressure on top.
10. Let the thighs marinate for about 6-10 hours.
11. After the indicated time, peel the potatoes and cut them into large pieces. If the vegetable is used.
12. Place the potatoes in the pan and the thighs on top.
13. Bake the chicken for about 40 minutes. To make the meat juicier, coat the thighs every 10-15 minutes with the remaining sauce.

When serving, place the thigh on one edge of the plate and the potatoes on the other edge. Additionally, you can serve herbs and sauce.

Nutritional value per serving

% Daily Value
Based on your age, weight and activity level. Serves as reference information.

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Basic

Useful tips and tricks

Chicken in pomegranate sauce in the oven turns out rosy, aromatic and juicy, but subject to the following rules during the cooking process:

The chicken will marinate faster and bake in pomegranate sauce if it is divided into moderate-sized pieces and lightly beat each piece with a mallet. Additionally, for better soaking of the meat with pomegranate, the finished dish should be kept in a switched off hot oven for about 15 minutes.