Fall

Leek and Date-Filled Chicken Roulade with Pomegranate Glaze

February 22, 2017
3 Ratings
Photo by Rachel Berger
Author Notes

This delicious chicken recipe was created for the Jewish New Year, as it contains many ingredients that are symbolic for a sweet new year. The filling is sweet, with a middle eastern flavor, and the pomegranate glaze gives the chicken a glorious color and tangy-ness. Serve the chicken on a bed of baby arugula and decorate with pomegranate arils and cut figs. It makes for a spectacular, holiday-worthy dish! —Rachel Berger

  • Serves 8
Ingredients
  • Leek and Date Filling
  • 3 tablespoons olive oil
  • 4 leeks, white and light green parts, cleaned well, havved and sliced into rings
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 2 cups chopped dates
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pomegranate molasses
  • 1/3 cup parsley, chopped
  • Pomegranate Glaze and Chicken
  • 1/2 cup pomegranate molasses
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 6-8 chicken breasts (skinned and deboned)
In This Recipe
Directions
  1. Leek and Date Filling
  2. In a large skillet, heat oil and add the leeks. Saute about 4-5 minutes, until softened, then add the ginger and garlic, and saute another minute. Add the dates, and stir to combine, then sprinkle with the salt, cumin and coriander.Add the honey, venegar and molasses. Continue to cook until the dates break apart, and the entire mixture becomes jam-like. Stir in the parsley, remove from heat, and set aside.
  1. Pomegranate Glaze and Chicken
  2. Combine the glaze ingredients and bring to a boil in a small saucepan. Boil for 1 minute and set aside.
  3. Butterfly open the chicken cutlets, and pound to an even thickness. Place 2-4 tablespoons of the leek and date filling on the chicken, and spread evenly. Carefully roll up chicken, jelly-roll style, along the long edge and place seam-side down in a 9x13 dish. Continue with the remaining cutlets.
  4. To serve: Slice the chicken into half inch “coins”. On a large platter, arrange a nice bed of arugula, and place the chicken pieces decoratively on top. Sprinkle liberally with pomegranate arils, mint and decorate plate with fresh figs. Drizzle with reserved glaze and serve at room temperature (or cold). Enjoy!

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2 Reviews

Annelize January 28, 2019
Looks great! Please add instructions for cooking the chicken.
 
Rachel B. January 28, 2019
Oops! Left out a step!
Divide the glaze, so you save some for serving. Brush the chicken with the glaze. Place pan of chicken in the oven, and after 10 minutes, brush again with the glaze. Bake for about 25 minutes total, and check if done, by slicing into one of the roulades. You don’t want to overcook and dry out the chicken! Depending on how thick your chicken is, you might need another few minutes. After you remove the chicken from the oven, brush again with the glaze. Allow the roulade to cool, or refrigerate overnight to facilitate easier slicing.