httpv://www.youtube.com/watch?v=3iVpzQb5hHA
Chicken With Pomegranate Walnut Sauce
Iranian food often works well with kashrut. There is a sizable Jewish population still in Iran and many of the dishes do not mix meat and milk, unless they are more Indian inspired and use ghee, or clarified butter.
This recipe is fantastic because many Ashkenazi chicken dishes use sweet orange and lemon sauces. This one, with pomegranate, is an amazing cross cultural variation.
It’s very important that the chicken and sauce stew together for a long time, because it really imparts the chicken flavor into the sweetness of the pomegranate and onion. The kosher chicken thighs also adds sweetness, which is why we don’t suggest adding more sugar, as some recipes do.
1/4 cup lime or lemon juice
1/4 cup vegetable oil
2 1/2-3 lbs boneless chicken thighs cut into large chunks
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor (also known as nut meat)
1 1/2-2 cups chicken stock
2/3 cup pomegranate syrup (found in Middle Eastern stores)
kosher salt and pepper, to taste
Marinate chicken in citrus juice for two hours.
Brown the chicken and onions in a pan until chicken is brown and onions are beginning to caramelize. Stir in walnut “meat”. Add stock and bring to a boil, lowering heat, covering and simmering for about thirty minutes.
Stir in the pomegranate juice, salt and pepper.
Uncovered, cook “down” the sauce until thickened. Add more salt, pepper or juice to taste.
Serve with parve rice pilaf or white rice (basmati is best).
Chilean Sea Bass with Pineapple and Corn Chutney
Jamie Geller from Kosher.com shows you how to make Chilean Sea Bass with Pineapple and Corn Chutney. We have posted the recipe below the video.
httpv://www.youtube.com/watch?v=D4BicxyDvsU
Prep. Time: 6 minutes
Cook Time: 15 to 20 minutes
Yield: 6 servings
Ingredients:
6 Chilean Sea Bass fillets, about 3 pounds
½ teaspoon salt
½ teaspoon coarse black pepper
4 tablespoons olive oil
For chutney:
2 tablespoons olive oil
1 (11-ounce) can sweet yellow corn Niblets, drained
1 (11-ounce) can white shoepeg corn, drained
¾ cup dried pineapple bits
¼ cup raisins
½ cup Gold’s prepared chunky salsa, mild
Preparation Instructions:
• Preheat broiler. Lightly grease a broiler pan with non-stick cooking spray
• Rinse sea bass, pat dry and place in prepared pan.
• Season with salt and pepper and drizzle with olive oil.
• Broil about 4 to 5 inches from heat for 6 to 10 minutes until opaque and moist on the inside.
• To make chutney: In a 2-quart saucepan, heat olive oil over low heat. Add both kinds of corn, pineapple, raisins and salsa. Stir to mix.
• Cover and simmer for 8 minutes. Remove from heat.
• Place sea bass on platter and spoon chutney on top. Serve immediately
NewKosher brings you the best of the kosher web with our collection of kosher cooking videos.
Herb-Crusted Salmon Cutlets
Jamie Geller from Kosher.com shows you how to make her Kosher Herb-Crusted Salmon recipe and mixed greens salad.
httpv://www.youtube.com/watch?v=5U358yAgb1U
NewKosher brings you the best of the kosher web with our collection of kosher cooking videos.