This one will require a little extra preparation but the results are well worth it. It was inspired by the cooking common in the Middle East and parts of Africa where pomegranates are plentiful.
Marinade for chicken:
The amount of marinade you will need will depend on the amount of chicken you are using. The chicken should be completely immersed in the marinade and refrigerated in a closed container overnight (or for 6 to 8 hours). Adjust proportions accordingly.
1 gallon water
1 cup sea salt or non-iodized table salt (run through food processor to powder for easier dissolving)
¼ cup lemon juice
1 Tbs. whole peppercorns
Pomegranate and cranberry molasses:
4 cups pomegranate juice (pom seeds are optional)
1 cup fresh cranberries (whole frozen or dried may be substituted)
2 cups granulated sugar
¼ tsp. ginger root – grated
In a heavy saucepan, bring all ingredients to a boil then reduce heat and simmer until the mixture thickens to heavy syrup. The cranberries can be crushed with a spoon at this point if you prefer. Remove from heat and allow to cool. (may be refrigerated for up to a week)
Remove the chicken from the marinade and dry completely. Rub lightly with olive oil and grill on both sides until done.
Drizzle the Pomegranate and cranberry molasses syrup an the plate and set chicken pieces on it. Drizzle more syrup on the chicken. Garnish with fresh mint or bay leaves.
© D R DeMilo 2010 all rights reserved