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Pomegranate Glazed Chicken with Salad and Almond Mint Rice World Cuisine Today Magazine worldcuisine

With the movement to eat healthier and lighter, there are many nice variations that can be prepared using chicken, rice, and fresh vegetables. This Persian inspired meal could be prepared for an early Fall gathering of family and friends. Let us know how you enjoy it! Find more entertaining recipes for family and friends at:

World Cuisine Today Magazine

Pomegranate Slow Simmered Chicken


Three pounds dark meat boneless chicken thighs skinless

Two cups slivered blanched almonds

One stick of unsalted butter or 8 tablespoons vegetable oil

Two cups pomegranate juice (If unavailable substitute cranberry or cherry juice)

One cup wildflower honey (or other light colored honey)

Two cups high quality chicken broth

One sweet green pepper

One sweet red pepper

One jalapeno pepper (optional)

One large yellow onion

Two cloves garlic

One fresh pomegranate (optional)

One teaspoon Kosher salt

One teaspoon ground cardamom

1/4 teaspoon ground ginger

1/2 teaspoon ground black pepper

One cup minced fresh parsley

Two fresh bay leaves minced

1/2 teaspoon ground pepper

Pistaccios or Almonds for garnish

One fresh Pomegranate for garnish


1) In a dutch oven place a few Tablespoons of the oil or butter. Gradually saute the chopped yellow onion in a bit of cardamom until soft but not fully transluscent. Saute the garlic for a few minutes. Season lightly with a pinch of salt and black pepper. Remove.

2) Next add your washed and patted dry chicken pieces to the pot with another few Tablespoons of the oil or butter. Sprinkle evenly on both sides with the dry spices. Brown for five minutes per quarter side and remove.

3) Repeat step one with the sweet peppers, but not the hot pepper, if using. Remove. Grind the blanched slivered almonds in a coffee grinder, blender or food processor. Combine with the rest of the butter or oil. Leave in the pot.

4) In a large soup pot place the pomegranate juice. Bring to a boil and reduce slightly to 11/2 cups about ten to fifteen minutes. Reduce heat to medium and whisk in the honey until fully incorporated. Pour this into the pot and combine on medium heat with the almond mixture. Next add back the simmered onion, garlic and peppers. Also incorporate your broth. Add the chicken pieces bring to a boil and reduce to medium low. Simmer vented on medium low for one hour thirty minutes until very tender.

Dot the top of the stew with the Pomegaranate seeds and nuts after sauteing in a bit of the oil or butter for a few minutes. Serve with the almond rice and salad recipes below.

Almond Rice


One cup long grain Basmati rice

Two tablespoons butter or vegetable oil

One cup almond milk

One cup water

One small white onion

One clove garlic

One teaspoon Kosher salt

One teaspoon ground cardamom

1/4 teaspoon ground white pepper

1/2 teaspoon sweet Paprika

1/2 cup slivered almonds or shelled Pistaccios

1/8 cup minced mint or sweet basil or flat leaf parsley


1) In a large soup pot place the rice melted butter, or vegetable oil. Add the dry spices and gently coat on low for a few minutes.

2) In a small pan simmer the onion and garlic in a bit more butter or oil until soft. Mix in with the rice. Next add the almond milk, and water. Bring to a boil reduce to a simmer and cook for twenty minutes. Let stand covered another five minutes.

Serve hot immediately and dot the top with the nuts and minced herbs

Spring Salad


For the Salad

Eight cups washed baby spinach

Four large apricots

One Pomegranate

One large slightly firm avocado

One sweet Vadalia onion or three washed minced green scallions

1/8 cup sweet basil or mint

For the Dressing

One cup extra virgin olive oil

Juice of two large lemons

Juice of one large orange

Two cloves garlic

One Tablespoon sweet basil or mint


1) Wash and pat dry your baby spinach. Peel wash and slice your onion either into rings or strips. Peel your avocado and slice lengthwise carefully removing the pit. Cut into strips width wise.

2) Wash well your apricots and cut length wise. Carefully remove the pit and slice width wise.

3) Slice open your pomegranate lengthwise and carefully remove the seeds with a sharp knive. Wash and set to the side. Wash and pat dry your basil or mint and cut into thin strips

4) In a small non reactive bowl thoroughly whisk together your salad dressing.

5) To assemble on a large platter first place your spinach, next the avocado and sliced apricots. Scatter the onion on top and the slivered basil or mint.

6) Drizzle a bit of the dressing lightly over the top of the salad and serve the rest in a pretty dish alongside.

World Cuisine Today Magazine

October 9, 2019