TZIMMES
Tzimmes meets all the requirements for the new year: it’s sweet, it’s made with honey and it’s festive!
INGRIDIENTS:
8 carrots, shredded
16 ripe dates
1 tsp ground cinnamon
1 pinch of salt
3 tbsp honeys
8 tbsp olive oil
2 whole cloves
1 pinch of curry powder
1 tbsp ground ginger
Pomegranate seeds
INSTRUCTIONS:
Grate the carrots and ginger, add the half-cut and pitted dates, sprinkle with salt, and then simmer in the oil over a high flame. If the carrots aren’t too fresh, add half a cup of water. Sprinkle in the spices and pour in the honey as well. Then, add in the pomegranate seeds as well. Anyone who likes it can also add raisins. You can also sprinkle in some walnuts, and toast it for another 15 minutes.
POMEGRANATE CHICKEN
This is a simpler version of the original Persian recipe and one of the most flavorful ways to use the delicious autumn and winter fruit for a tasty and festive meal that is both paleo and gluten free.
INGRIDIENTS:
2 tbsp coconut oil
1.5 lbs boneless skinless chicken thighs, fat trimmed, cut into 1" cubes
1 large shallot, thinly sliced
2 cloves garlic, minced
1 tbsp grated ginger
1 tsp cumin
½ tsp cardamom
½ tsp cinnamon
½ tsp salt
½ tsp cracked black pepper
½ c chopped walnuts
1 c pomegranate juice
½ c coconut milk
1 tbsp honey
½ c pomegranate seeds
2 tbsp chopped fresh parsley
ELKÉSZÍTÉS:
Prepare the chicken (taking care to remove any visible fat first as it will turn gummy), shallots, garlic, ginger, and walnuts and set aside. Portion out spices and set aside. This recipe moves quickly, so preparation is useful.
Heat a dutch-oven over medium high heat. Add the coconut oil, and heat until it shimmers.
Add the diced chicken to the dutch oven, sprinkle with a pinch of sea salt, and sauté, stirring frequently, until browned and no longer pink.
Add the shallot to the dutch oven, toss to with the chicken, and sauté until soft, stirring frequently, about 5 minutes.
Make a small clearing in the center of the dutch oven and add the garlic and ginger. Sautee, stirring continuously, until very fragrant, about 1 minute.
Add the spices, salt, and pepper, stirring thoroughly into the chicken, and sauté until toasted and fragrant.
Add the walnuts and stir into the chicken. Add the pomegranate juice, continuously scraping up any browned bits from the bottom of the dutch oven until the juice stops bubbling. Add the coconut milk and honey, then once again stir all ingredients together.
Allow the liquid to come to a boil, then reduce the heat to medium low, cover, and simmer for 20 minutes. Crack the lid and simmer an additional 10 minutes, or until the sauce is thick and the chicken is starting to fall apart. Stir occasionally throughout these 30 minutes to prevent scorching.
Ladle the chicken over steamed rice, couscous, cauliflower rice, or your base of choice. Garnish with pomegranate seeds and chopped parsley. Serve immediately. Leftovers keep in a tightly sealed container in the fridge for up to 5 days.