Persian Pomegranate Chicken Legs with Saffron Rice

Something Extra
Holiday 2015
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Persian Pomegranate Chicken Legs with Saffron Rice

Persian Pomegranate Chicken Legs with Saffron Rice
Saffron Rice:
2 tbsp. olive oil
1 cup diced yellow onion
1/4 tsp. saffron threads (on the spice aisle)
2 cups jasmine rice
4 cups chicken stock

Pomegranate Chicken:
4 Raley's chicken legs
Raley's Salt and pepper to taste
3 tbsp. olive oil
12 medium cloves garlic (skin on)
3 sprigs fresh thyme
1 large yellow onion, sliced
1 lemon, cut into quarters
2 cups chicken stock
1/2 cup green olives
1/2 cup pomegranate juice
3 tbsp. molasses
1 tbsp. chopped fresh oregano
3 tbsp. chopped fresh parsley
1/4 cup pomegranate arils (in our Produce Dept.)

Prep: 15 minutes, Cook: 1 hour, 10 minutes, Serves: 4

1. To prepare saffron rice, heat oil in a medium pot over medium-high heat. Add onions and saffron and cook until onions are translucent. Add rice and stir to coat. Add chicken stock, then bring to a boil. Reduce heat to low and cook, covered, for 15 minutes or until rice is cooked. Turn off heat, then remove lid and fluff with a fork. Keep covered until ready to use.

2. To prepare chicken, rinse and pat chicken with a paper towel to dry; season with salt and pepper. Heat oil in a large dutch oven over high heat. Add chicken and cook until browned. Remove from dutch oven and set aside. Add garlic, thyme, onions and lemon; sauté for 5 minutes. Add stock, chicken, pomegranate juice, olives, molasses, oregano, salt and pepper. Cook, covered, for 20 minutes or until chicken is tender.

3. Remove chicken from dutch oven and keep warm. Discard lemons and cook until liquid is reduced by half. Add chicken back to dutch oven; bring to a simmer and cook for 15 minutes. Serve over rice and garnish with arils and parsley.

Nutritional Information:
1072 calories, 60 g protein, 46 g total fat (10 g sat.), 100 g carbohydrate, 2 g fiber, 22 g sugar, 162 mg cholesterol, 1078 mg sodium, 28 points


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