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
Ingredients
- Leek and Date Filling
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3 tablespoons
olive oil
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4
leeks, white and light green parts, cleaned well, havved and sliced into rings
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1 tablespoon
ginger, minced
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1 tablespoon
garlic, minced
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2 cups
chopped dates
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1 teaspoon
kosher salt
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1/2 teaspoon
ground cumin
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1/2 teaspoon
ground coriander
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1 tablespoon
honey
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1 tablespoon
balsamic vinegar
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1 tablespoon
pomegranate molasses
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1/3 cup
parsley, chopped
- Pomegranate Glaze and Chicken
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1/2 cup
pomegranate molasses
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1/4 cup
balsamic vinegar
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1 tablespoon
honey
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6-8
chicken breasts (skinned and deboned)
Directions
- Leek and Date Filling
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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.
- Pomegranate Glaze and Chicken
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Combine the glaze ingredients and bring to a boil in a small saucepan. Boil for 1 minute and set aside.
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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.
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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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