Recipe for Pomegranate Chicken from La Mediterranee?

I go to La Mediterranee and order the pomegranate chicken with the rice that has almonds and raisins in it. I would love to have the recipe for it. If anyone has a old family recipe, that would be great. I love the food and would love to cook it at home. Thanks in advance.Recipe for Pomegranate Chicken from La Mediterranee?
Here's a great recipe for Braised Mediterranean Chicken:





ingredients


1 cup dried Black Mission figs (about 15)


2 chickens (3 pounds each), rinsed and patted dry


Kosher salt and freshly ground black pepper


1/4 cup olive oil


2 medium onions, finely diced (about 2-1/2 cups)


6 cloves garlic, peeled and smashed


1 teaspoon ground cumin


1/4 teaspoon saffron threads, crumbled


2 cinnamon sticks (3 inches long each)


14 ounces (1-3/4 cups) homemade or canned low-salt chicken broth


2 medium tomatoes (about 1-1/4 pounds total), cored, seeded, and cut into 1/2-inch cubes (about 3 cups)


1 cup coarsely chopped fresh flat-leaf parsley; plus another 1/4 cup for garnish


1 cup coarsely chopped fresh cilantro


1 tablespoon fresh lemon juice; more if needed


1 butternut squash (about 1-1/2 pounds), peeled and cut into 3/4-inch dice 6 drops Tabasco or other hot sauce; more to taste


Couscous with Chickpeas %26amp; Pistachios


1/2 cup pomegranate seeds (from about 1/2 pomegranate)


Savory Lemon Garnish, gently rinsed








how to make


Soak the dried figs in 1/2 cup boiling water for 30 minutes.





Cut each chicken into six or eight pieces, reserving the backs for a soup or stock. Season the chicken parts with salt and pepper. In a Dutch oven or a large, heavy pot, heat the olive oil over medium-high heat and saut茅 as many chicken pieces as will fit into the pan without crowding (about a third to a half) on both sides until golden brown. Transfer to a plate and repeat with the remaining chicken; set aside.





Put the onions, garlic, cumin, saffron, and cinnamon into the pot and stir, scraping up the browned bits clinging to the bottom. Saut茅, stirring often, until the onions are soft and translucent, about 5 minutes. If the mixture begins to dry out or burn, add some of the fig soaking liquid.





Add the chicken broth, the figs and their soaking liquid, the tomatoes, 1 cup of the parsley, the cilantro, and the lemon juice, and return the reserved chicken pieces and any accumulated juices to the pot. Bring to a boil and then reduce the heat to low. Partially cover the pot and simmer, skimming any fat or froth as necessary. After 20 minutes, add the squash and nestle it into the stew so that it's completely submerged. Cook until the chicken is cooked through and tender and the squash has softened, about another 20 minutes.





Remove the chicken and squash from the broth and set aside. Discard the cinnamon sticks. Increase the heat to medium high and, stirring, reduce the broth by half or until it attains a saucy consistency, 10 to 15 minutes. Return the chicken to the pot; set the squash aside separately. At this point, you can cool and refrigerate the braise.





Before serving, gently reheat the braise over low heat. If the broth is too thick, thin it with a bit of water. When the chicken is hot, stir in the squash and toss gently until warmed through. Add the Tabasco and adjust the salt, pepper, and lemon juice to taste. Mound the couscous on a platter and surround it with the chicken. Drizzle with the sauce. Arrange the squash on top of the couscous. Garnish with the pomegranate seeds, lemon garnish, and the remaining 1/4 cup parsley.





From Fine Cooking 55, pp. 44


Recipe for Pomegranate Chicken from La Mediterranee?
Pomegranate Chicken


Serves 4-6





1 large shallot, sliced


1 large clove garlic, sliced


juice and zest of 1 lemon


录 cup pomegranate juice


录 cup balsamic glaze [we have a bottle from Trader Joe鈥檚, but you could also boil down 陆 cup balsamic vinegar with a teaspoon or so of sugar, or use molasses instead]


录 cup olive oil


2 sprigs thyme


2 bay leaves


10 black peppercorns, crushed


8 medium skinless, boneless chicken breast halves, or 6 large ones





Whisk all the ingredients except the chicken together, then add the chicken. Cover and marinate in the fridge for at least half an hour.





Preheat the broiler, and prepare the broiler pan [for me this means covering it in aluminum foil and spraying the foil with nonstick spray鈥攎akes cleanup eeeeeasy]. Place the chicken on the pan, and broil for 5-8 minutes on each side. Pay attention, since cooking time depends on your particular broiler's habits. When you turn the chicken, brush a little of the leftover marinade onto the uncooked side before returning it to the oven.





To make a sauce, pour the remaining marinade into a small pan and heat until boiling. Let it bubble for a few minutes, then taste鈥攊f it鈥檚 too strong, dilute with a little chicken broth or water. You could also stir in a pat of butter, to richen and thicken it, though I skipped this part to save the calories.
http://homecooking.about.com/od/chickenr鈥?/a>








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