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“Grill Healthy,” Jewish News, June 28, 2007
June 28, 2011
With summer just around the corner, it’s time to take care of yourself from the inside out. Empire Kosher’s chickens and turkeys are great on the grill and are delicious sources of protein. Grilling chicken and turkey with marinades, spices, or rubs is easy and can be part of a healthy diet.
You can also create new health-conscious recipes using all natural ingredients such as pomegranates. Pomegranate and pomegranate juice offer not only sweet and tart flavors to recipes but also antioxidant strength. Antioxidants have been linked to the reduction of heart disease, stroke, and lung cancer and may also help reduce bad cholesterol when part of a balanced diet and exercise regimen.
GRILLED POMEGRANATE-GLAZED CHICKEN WITH WALNUTS
- 18-piece cut-up Empire Kosher chicken
- 2 tsp. cumin
- 2 tsp. salt
- 1/2 tsp. ground turmeric
- 1/2 tsp. black pepper
- 1/8 tsp. crumbled saffron threads (optional)
- 1/2 cup dry white wine
- 1 shallot, minced
- 1 cup chicken broth
- 1 cup pure pomegranate juice
- 2 Tbsp. honey
- 1/2 cup chopped walnuts
- 1 Tbsp. potato (or corn) starch
- 3 Tbsp. water
Salt and pepper to taste
In a large skillet, boil wine with shallots until most of the liquid has cooked off, about three minutes. Add broth, juice, honey, and walnuts and simmer until sauce has reduced in volume to about one-and-a-half cups (five-eight minutes). Put starch in a small cup and add water (you may not need three full tablespoons) and stir until combined. Stir into sauce. Continue to heat until sauce thickens. Allow to cool while preparing chicken.
Combine cumin, salt, turmeric, pepper, and saffron in a small bowl. Rub spice mixture all over chicken.
Grill chicken on the barbecue at the medium-high setting for five minutes on each side to brown. Brush glaze on chicken and continue to grill until done – about 25 minutes for large breast and thigh pieces, 15 minutes for wings. Serve with walnuts on the side.
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