The holidays are here and if you're looking to break from the traditional sweet ham or roasted turkey dish, you just have to try this middle eastern inspired recipe! Savoury, sweet, sour, tarty and crunchy...a gastronomic delight and a deliciously good reason to break from the traditional menu. If you are wondering about the overall taste profile, think sweet and sour chicken. Not only its flavorful, it also makes for a pretty centerpiece! Who wouldn't want their share of a wreath made of sausage stuffed chicken, roasted in bourbon pomegranate sauce? This is Christmas in your mouth.
Pomegranate is from the Anglo-French pome garnette, literally, seedy fruit. Pomegranate originate in ancient middle east and has spread out in Asia and now locally grown in California and Arizona - a superfruit rich in punicalagin boasting antioxidant properties and reducer of chronic inflammation.
For this recipe, the key ingredient is the pomegranate molasses which is readily available in middle eastern and Asian groceries. It is perfect for glazing as well as for dressings and to add flavor in cocktails.
Ingredients:
1 Lb. Chicken Thighs (Boneless)
1 Lb. Italian Sausage (I used spicy)
1 Cup Chicken Stock
1 Cup Walnuts (toasted and grounded or substitute: 3 tbsp. of Peanut Butter)
1 and 1/2 Shot Bourbon (OGD 114 or bourbon with strong sweet notes)
1 Cup Pomegranate Molasses
2 Tbsp. Pomegranate Vinegar (you substitute balsamic vinegar)
6 to 8 Cloves Garlic (minced)
1 Bulb Onion (diced)
4 Tbsp. Butter (melted to room temp.)
As Needed Extra Virgin Olive Oil
To Taste Salt and Freshly Ground Pepper
1/2 Pack Brussel Sprouts (Halves)
Garnish Pomegranate Seeds & Rosemary Leaves
Directions:
Open the sausage casings and stuff the chicken thighs with sausage, tie to secure. Roll the leftover sausages into small balls. Set aside.
Make the marinade. Mix the pomegranate molasses, pomegranate vinegar and season with salt and pepper. Marinate the stuffed chicken thighs for 8 hrs. or best overnight.
Set the oven to 400F. Toss the brussel sprouts in olive oil and season with salt and pepper. Transfer in a baking sheet with the sausage balls and roast for 30 min. or until evenly brown. Take out from the oven and set aside.
In a skillet, brown the butter (add olive oil if needed), sauté the garlic followed by the onions until it caramelizes. Add the bourbon, grounded walnuts and chicken stock. Stir to mix and remove from heat. Using kitchen tongs add in (including the marinade) and carefully arrange the chicken thighs to resemble a wreath. Drizzle olive oil on top of the chicken and roast in the preheated oven until the skin gets golden brown to crispy and there are no traces of pink visible (about 15 to 20 minutes - the exact time depends on the size of the chicken).
Remove the skillet from the oven and carefully arrange the pre-roasted brussel sprouts and sausages around to mimic decors in a wreath. Season with salt and pepper then sprinkle in the pomegranate seeds and finish with rosemary sprigs.
*Best served with couscous or wild rice.
Aperitif/Digestif:
Distinctive flavor bitter notes of dark chocolate perfectly balanced with fruity sweetness of plums.
Starward Octave Barrels The Octavius
48 ABV
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