Instant Pot Georgian Pomegranate Chicken

For the full article, head over to The Nosher!

As documented by the queen of Jewish cooking, Joan Nathan, and by Georgian food guru, Carla Capalbo, the Georgian Jewish community traditionally makes chicken cooked in pomegranate juice for Rosh Hashanah. It’s a perfect recipe for the High Holidays: sweet, tart, flavorful, and eye-catching. This recipe is an adaptation from multiple recipes for this dish, but in any variation the chicken is braised in a generously-spiced, fruity pomegranate juice-based broth, and then topped with fresh red jewel-like pomegranate kernals.

The pomegranate juice adds expected sweetness, but there’s also an assertive and awakening tang that comes through, especially with the addition of tamarind and pomegranate molasses. The copious amounts of onion and garlic add deep levels of sweet and savory flavors to the dish. The coriander, hot pepper (not too hot), and thyme play off each other with their respective perfumy-ness, heat, and minty-ness. It is Rosh Hashanah, so a hint of honey makes its way into the pot to remind you of sweetness without being at the forefront of the show. After 15 minutes at high pressure, the chicken barely clings to its bones, and the sauce becomes rich with and fortified by the golden schmaltz left over from browning the chicken. Take the chicken out and let that liquid simmer (still in the Instant Pot), and the mahogany-colored sauce will thicken and become silky and as decedent as a festive meal demands. Once the chicken and sauce are plated, you shower them with the bright green fresh herbs and the glistening ruby red pomegranate. Dark meat works best for this, but you can certainly make it with white meat as well. And like all great holiday dishes, you can make this several days in advance and it only gets better when reheated. It also freezes well, just leave off the fresh garnish until right before serving. And yes, if you really don’t want to cave to culinary social pressure, you can make this recipe the old fashioned way.

Instant Pot Georgian Jewish Chicken in Pomegranate Juice

Serves 6-8 (recipe can be doubled)

• 12 whole chicken legs, or 6 bone-in thighs + 6 legs (about 4 lbs)
• Sunflower or avocado oil, as needed
• 3 medium red onions, halved and sliced thin
• 4-5 cloves garlic, minced fine
• 2 teaspoons ground coriander
• 1½ teaspoons aleppo pepper, or ½ teaspoon red pepper flake, or to taste
• 1 teaspoon sweet paprika
• 2 Tablespoons tomato paste
• 1 cup pomegranate juice
• 2 Tablespoons pomegranate molasses
• 2 Tablespoons tamarind paste
• 1 Tablespoon honey
• 3 sprigs fresh thyme
• 1 bay leaf
• Arils/seeds of 1 whole pomegranate
• ½ bunch fresh cilantro or parlesy, for garnish
• Salt and pepper, as needed

Start by generously seasoning your chicken with salt and pepper on both sides.

Turn your Instant Pot or pressure cooker to the sauté setting, which should produce high heat for browning. If needed increase the heat to MORE or according to the manufacturer’s instructions. Once the pot is hot, add a drizzle of oil. Brown each piece of chicken until golden brown, about 3-4 minutes on each side. Cook the chicken in batches so as not to crowd the pot and cause the chicken to steam instead of brown. On the stoevtop, brown the chicken in a large pot or Dutch oven on medium high heat. Once all of the chicken is browned, transfer it from the pot and reserve.

Next, add all of the onions to the same pot so that they can cook in the remaining chicken fat. If your chicken did not release very much oil, and another tablespoon or two of oil to the pot. Season the onions with salt and sauté for 5-6 minutes or until softened and starting to slightly brown. Add the garlic, coriander, and paprika to the pot and sauté for an additional 1-2 minutes, or until fragrant. Add the tomato paste, and stir everything until the onion mixture is well coated in the tomato paste. Nestle the reserved browned chicken back into the pot. Press CANCEL to turn off the sauté function on the pot. Follow the same steps on a stovetop.

Add the pomegranate juice, pomegranate molasses, tamarind paste, honey, thyme and bay to the pot. Place the lid on the Instant Pot, close the pot and seal it. Press the POULTRY or MANUAL setting and set the time to 15 minutes. Let the steam naturally release for 10-15 minutes, and shift the valve to venting if more air needs to be released. On the stovetop, cover the pot and simmer for 30 minutes on medium-low or until the chicken is tender and cooked through.

Press CANCEL, open the lid and transfer the chicken to a platter and lightly cover with foil to keep the chicken warm. Remove the bay leaf and thyme stems. Turn on the SAUTE function again. Allow the sauce to simmer and reduce by half, or until its reached your desired thickness. On the stovetop, turn the heat to medium-high and simmer.

Once the sauce has reduced and thickened, pour the sauce over the chicken. At this point you can keep dish warm in a low oven, or you can cool it and freeze if making in advance.

Just before serving, garnish the chicken with the fresh pomegranate and roughly chopped cilantro or parsley.

Matzah Ball Pho

I wrote up my matzah ball pho recipe for The Nosher. Head over there to read the full article, and check out other great recipes :)

MATZAH BALL PHO

Ingredients

For the broth:

• 2 medium unpeeled yellow onions, halved
• 1 large 4”-5” piece of ginger, cut in half lengthwise
• 5 quarts cold water
• 1 4-5 lb. chicken, cut into parts
• ½ lb. chicken wings
• 2 tsp kosher salt, or to taste
• 1 Tbsp rock sugar or Turbinado (raw) sugar
• 1 cinnamon stick
• 2 star anise
• 1 tsp whole coriander seeds
• 2 Tbsp fish sauce or tamari
• 1 small white onion, thinly sliced
• 4 scallions, thinly sliced

For the matzah balls:

• 1 cup matzah meal
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 4 large eggs, beaten
• ¼ cup schmaltz or oil (vegetable or safflower)
• ¼ cup minced scallion

For the toppings:

• 1 large bunch of fresh Thai basil
• 2-3 limes cut into wedges
• 3 cups mung bean sprouts
• 2 Fresno chilies or jalapenos, sliced thin
• Hoisin sauce, to taste
• Sambal oelek (garlic chili sauce), to taste
• Sriracha, to taste

Directions

To make the broth:

1. Char your onions and ginger by either placing them on a baking sheet under a broiler for 8-10 minutes or by charring them over a gas flame on your stovetop for a few minutes on each side. The onions and ginger should be nicely charred but still firm — this essential step will deepen the broth’s flavor. Once the onions and ginger are charred, remove the skin from the onion. Rinse the onion and ginger, and use a small knife to scrape off excess charred bits to prevent your broth from getting murky.
2. Cut your chicken into parts, separating the breasts, legs, wings and backbone. This will ensure that your chicken cooks evenly and that the breasts will not become dry or tough when simmered.
3. In a small skillet over medium heat, toast the cinnamon, anise and coriander until lightly browned and fragrant, about 2-3 minutes. Be careful not to burn the spices. Add the onion, ginger and chicken to a large pot. Fill the pot with 5 quarts of water. Bring the water to a simmer; skim the impurities as they rise to the top.
4. After 20 minutes of simmering, or once they’re cooked through, remove the chicken breasts and allow them to cool. Add the toasted spices, salt and sugar to the pot. Continue to gently simmer the mixture for 1 hour.
5. Remove the remaining chicken parts and strain the liquid through a fine meshed sieve. Bring the liquid back to a simmer for another 20-30 minutes, or until the liquid has reduced by about a quarter. This step will further deepen the broth’s flavor.
6. While the broth is simmering, shred the chicken meat and reserve for serving. Once reduced, turn off the heat and add the fish sauce or tamari to the broth. Taste, and add additional seasoning if desired.

To make the matzah balls: 

1. While the soup is simmering, in a large bowl whisk together the matzah meal, salt, baking powder and baking soda. Add the beaten egg and schmaltz/oil. Add the scallions. Mix everything together until just combined. Do not over-mix.
2. Refrigerate the mixture for at least 30 minutes, and up to a day.
3. Form the matzah ball mixture into even-sized balls. You can determine the size based on your preference, but know that they will double when cooked. It makes it easier to form the matzah balls if you rub a little oil on your hands beforehand.
4. Bring a large pot of water to a boil. Lower to a simmer and gently drop the matzah balls into simmering water. Place the lid on the pot and continue to simmer for 30 minutes. Once cooked, matzah balls are best stored in their cooking liquid.

To serve the matzah ball pho:

1. Add the shredded chicken, raw sliced onion and scallions to a bowl. Ladle hot broth into the bowl. Add the matzah balls to the soup.
2. Serve along with basil, bean sprouts, lime wedges, hoisin and hot sauces. Allow people to garnish and customize their pho to their liking.

Note about the recipe: Traditional Pho Ga calls for fish sauce in its broth. Fish sauce is made of fermented anchovies. Red Boat makes one that is certified kosher, but many who keep strictly kosher will not combine fish and meat in the same dish. To make this kosher, you can use tamari in lieu of fish sauce for extra umami flavor in the broth.