Pomegranate & Ginger Sticky Chicken
Recipe: #37137
June 20, 2021
Categories: Chicken, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, more
"Easy and Tasty!"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (820 g)
- Calories 1952.4
- Total Fat - 152.4 g
- Saturated Fat - 52 g
- Cholesterol - 569.2 mg
- Sodium - 1268.1 mg
- Total Carbohydrate - 30 g
- Dietary Fiber - 0.2 g
- Sugars - 25.3 g
- Protein - 113.1 g
- Calcium - 92.4 mg
- Iron - 8.9 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large high-sided skillet, heat 2 tablespoons of oil over medium-high. Season chicken with salt and pepper. Working in two batches add chicken to skillet. Sear, turning to brown all over, about 2 minutes per side. Remove to a plate. Pour the oil out of the skillet and discard.
Step 2
Return skillet to medium. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook, stirring, until softened, about 1 minute.
Step 3
Pour ¼ cup stock in the pan and add brown sugar. Boil, stirring frequently, until deep golden in color, about 5 minutes.
Step 4
Carefully and slowly, pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate molasses. Bring to a boil, and return chicken to skillet, skin side down. Reduce to a simmer, and cook for 10 minutes. Turn chicken and continue to cook, basting occasionally, until the sauce thickens and the chicken is cooked through, about 10 minutes more.
Step 5
Transfer chicken to a platter, drizzle sauce over, and top with jalapeno, pomegranate arils, and cilantro.
Tips
No special items needed.
4 Reviews
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