By Gillian Nadel
It’s officially, finally, fall. We dread the end of summer but then relish in some of the season’s finest offerings: the crisp air in the morning, pumpkin picking, the changing foliage, hot cider and college football.
Yes, fall is filled with tasty traditions. If you’re like me, this is one of the best times of year to cook: the warmth of the oven on a cool day, fresh apple pie, my favorite chocolate chip pumpkin bread, Thanksgiving dinner (need I say more?). And while I’ll never grow tired of certain traditions, this year, with the start of the new season, I wanted to start some of my own.
The truth is I am getting older, and it is time to start thinking: what will be my dish that I bring to the table? So this year, at our annual Jewish New Years dinner, while my mother brought her grandmother’s brisket, I made a chicken dish so different from ones that have been served at our table in years before, it was sure to spice things up a bit.
And it did. It spiced things… a lot! The beauty of this chicken, which was cooked on the stovetop in a Dutch oven, is that it is a bouquet of spices: tamarind gives this chicken an Indian flavor and is balanced with the sweetness of pomegranate and the kick of cayenne pepper.
Take one bite and notice as you awake all of your taste buds: first sweet, then tangy and then finally, just after you’ve swallowed, a kick of spice. This dish is served in its juice and garnished with the pop of cilantro and pomegranate seeds. I served this with a couscous, which was a great vehicle to soak up some of the spicy sauce.
So, in the spirit of starting new traditions, whether it’s with this chicken or another, let’s all make it a habit to sit down often to enjoy a good meal with the people we love most.
Georgian Chicken in Pomegranate and Tamarind Sauce
Recipe adapted from ”The Essential Book of Jewish Festival Cooking” by Phyllis Glazer and Miriyam Glazer
Serves 6.
What You Need:
3 medium yellow onions, diced
3 medium red onions, diced
2 cups fresh cilantro, chopped, plus extra for garnish
10 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
3 tablespoons tamarind paste diluted in 3 tablespoons water (found in Asian or Indian markets or health
food stores)
1/2 cup pomegranate paste/concentrate diluted in 1/2 cup water (found in Asian or Indian markets or health
food stores) or 1 cup pomegranate juice
2 tablespoons ketchup
2 teaspoons salt, plus more to taste
10 boneless, skinless chicken thighs
10 boneless, skinless chicken legs
Seeds from pomegranate, for garnish
How-To:
In a Dutch oven or in a large pot with a lid, mix the onions, cilantro, the garlic, paprika, cayenne pepper and black pepper. Mix in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt. Do this while the stove is off.
Add chicken thighs and legs to pot, and mix until the sauce covers the chicken. Cover with a tight lid, and cook on medium-high heat for 10 minutes. Lower heat, and cook for 1 hour. Uncover, season to taste, and cook an additional 20 minutes, uncovered.
Transfer chicken to a platter and spoon sauce over chicken. Garnish with remaining cilantro and pomegranate seeds.
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{ 18 comments… read them below or add one }
There is a river of drool down my shirt and I don’t even care.
Amazing flavors in this. Sounds so worth tracking down those ingredients!
Interesting dish, it seems to be a Georgian dish if I am not wrong. Georgians and other Caucasus countries are well known for their good food
So cool that you now have your own “dish”! Sounds totally unique!
I’ve never used tamarind paste, though lately I’ve come across several recipes that call for it. Sounds very intriguing!
Sounds interesting, I love pomegranates!
This dish sounds great! Love the inclusion of pomegranates.
Lovely dish and flavors, especially with the pomegranates, tamarind and cilantro!
Hi Maris. I’ve bookmarked this recipe. What a wonderful combination of flavours and textures! Hope all is well!!!
The colors are so beautiful and combined with the wonderful flavors this looks fabulous
I love the warmth of flavors in fall cooking too. This sounds delightful!
What a great combination of flavors. I love this recipe.
I love autumn too and not just about roasts and soups. The changing foliage signifies the passing of yet another season and long walks along the countryside is bliss.
I love all of the spices in this dish…it sounds delicious!
this looks amazing- something totally different than I am used to making but something I want to make soon because it looks yummy! I love the tamarind sauce
I love a great chicken recipe and with the addition of this Pomegranate And Tamarind Sauce.. the dish sounds amazing. I can’t wait to try this out. Thanks for posting this
I think it’s a lovely idea to combine pomegranates, tamarind and cilantro. This is a perfect dish for fall. Hope you have a wonderful weekend, Maris:)
What a lovely dish, this sounds fantastic. Love the addition of pomegranate. x