Slow as [pomegranate] molasses…

Pomegranate molasses are (is?) really in these days. It seem to be the ingredient du jour. Every food magazine that I read is telling me I need to buy a bottle. So I did. I’m easily influenced. I bought a bottle at one of the bigger grocery stores nearby. I could never have found such a specialty item at my local grocery store. I feel lucky there when they carry eggs. While I was there I also picked up a bottle of rose water, coconut milk, walnut pesto, soba noodles, and a variety of other items I constantly see in recipes but know I would never be able to find at the last minute. I can justify buying these specialty items like it’s nobody’s business. Realistically, I can justify pretty much any purchase. I’m really good at doing this for other people too, so if you need some purchase enthusiasm just let me know.

I had no expectations of using the majority of those items right away. Then, I was inspired to scour the internet for recipes using walnut pesto. What I found was a chicken recipe that used both walnut pesto AND pomegranate molasses. I’ve scoured this website for what feels like hours now. Every single recipe sounds amazing. The one I used can be found HERE!

It was pretty straight forward. I didn’t have chicken legs though, and just used the chicken breasts I had in my attempts to find an exciting recipe. Rub the chicken with salt and pour over some honey. In a roasting pan, surround your chicken breasts, legs, whatever, with red onion wedges that have been rolled in olive oil. I adjusted the cooking time and cooked them for 35 minutes at 400F. When they were done, I poured a trickle of pomegranate molasses over the chicken breasts. I served them with fresh linguine rolled in walnut pesto.

An easy meal. Very little effort, very nice flavours. I have to try it again using chicken legs to see how could they can be with some nice crunchy skin. I don’t have any pictures that do any justice to this meal, so you’ll have to take my word for it. Also, the chicken still looks insipid and terribly boring using this recipe.

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