Chicken Pomegranate

I just finished eating a sublime dish that I had to tell you about. It blew the top off my "Sweet Mercy" scale; it was that tasty.

Rummaging around the top shelf of my kitchen pantry, I found an unopened bottle of Pomegranate Paste. Pomegranate Paste is a common ingredient in Mediterranean and Middle Eastern dishes. So I made this recipe from the Sadaf.com website:

Chef Piero's Chicken Pomegranate

6-8 pieces of skinless chicken
4 Tablespoons grapeseed oil
1 ½ Tablespoons minced garlic
1 ½ cup white wine
½ cup pomegranate paste
Kosher salt to taste
1 cup white flour (approximately)

Salt the chicken pieces and lightly dredge through flour. In a skillet, heat the oil on medium to high heat. Sear the chicken until golden on both sides. Add the garlic to the skillet, stir for about one minute until golden, making sure not to burn it. Add the white wine and stir for 1-2 minutes. Add pomegranate paste and simmer for 15-20 minutes until the liquids reduce into a sauce.

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This recipe works equally well for chicken and fish.

Wanna try it, but can't get your hands on pomegranate paste? I hereby offer to mail you a bottle of pomegranate paste so you can try this recipe. I'm not kidding. Of course, you'll have to e-mail me your mailing address. (Don't leave your personal info in a comment, please.)

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Spinach & Parmesan Foccacia Stuffing

2 eggs
Foccacia
Butter (or margarine)
Sage, Celery Salt, Thyme
1 cup chicken broth (or stock)

Step 1: Buy some tasty Foccacia (I used Spinach & Parmesan).

Step 2: Eat it until it starts to get stale. If you polish it off entirely, repeat step one.

Step 3: Break the stale bread into cubes, set aside.

Step 4: Moisten bread cubes with spray butter and season to taste with any or all of the following: sage, celery salt, thyme

Step 5: Spray a baking dish with cooking spray and add seasoned bread crumbs to baking dish.

Step 6: Add two beaten eggs to the seasoned bread crumbs and mix lightly to coat.

Step 7: Add 1 cup chicken broth to baking dish

Step 8: Cover with aluminum foil and bake for 30 minutes in a 325-degree oven. Remove the foil and bake for 5-10 more minutes, until top begins to lightly brown.