Chicken Paillards with Avocado and Pomegranate Salsa

Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa.Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.

For the Chicken

• Four 4- to 6-oz. boneless, skinless chicken breast halves
• 1/4 cup fresh lemon juice
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. pomegranate molasses
• Kosher salt and freshly ground black pepper

For the Salsa

• 1 large lemon
• 1/2 medium pomegranate
• 3 small scallions, white and light-green parts only, thinly sliced
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice
• 2 Tbs. extra-virgin olive oil
• 2 tsp. chopped fresh flat-leaf parsley
• 1 tsp. finely diced seeded jalapeño
• 1 tsp. pomegranate molasses
• Kosher salt

Prepare the Chicken

Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.

Make the Salsa

Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.

Cook the Chicken

Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Chicken Paillards with Avocado and Pomegranate Salsa

Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa.Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.

For the Chicken

• Four 4- to 6-oz. boneless, skinless chicken breast halves
• 1/4 cup fresh lemon juice
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. pomegranate molasses
• Kosher salt and freshly ground black pepper

For the Salsa

• 1 large lemon
• 1/2 medium pomegranate
• 3 small scallions, white and light-green parts only, thinly sliced
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice
• 2 Tbs. extra-virgin olive oil
• 2 tsp. chopped fresh flat-leaf parsley
• 1 tsp. finely diced seeded jalapeño
• 1 tsp. pomegranate molasses
• Kosher salt

Prepare the Chicken

Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.

Make the Salsa

Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.

Cook the Chicken

Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Sparkling Pomegranate Cocktail

As with any Champagne cocktail, for this recipe you want a moderately priced sparkling wine that tastes good enough to sip on its own, but that you'll feel all right about mixing. There are plenty of good choices, including Spanish cavas, Italian proseccos and some American sparklers. Steer clear of anything over $16 and save the true Champagne and good sparkling wines for sipping on their own: Their nuances get lost once blended with mixers.Find this and other beverages in our Drinks and Entertaining Guide.

• 1/2 cup granulated sugar
• 1 cup plus 2 Tbs. unsweetened pure pomegranate juice (such as Pom brand), chilled
• 1 750ml bottle dry sparkling wine or Champagne, chilled

Make the sugar syrup

In a small saucepan, combine sugar and 1/2 cup water and bring to a boil over high heat, stirring until the sugar is dissolved. Boil for 1 minute. Let cool and then refrigerate until ready to use. You'll have enough syrup for about 15 cocktails, making it easy to double the recipe.

Make the cocktail

In a small pitcher, stir together the pomegranate juice and 3 Tbs. of the sugar syrup (reserve remaining syrup for another use, or a second batch of cocktails). Fill six champagne flutes about one-third full with the pomegranate mixture. Top with the sparkling wine, dividing it evenly among the flutes. Serve immediately.

Chicken Paillards with Avocado and Pomegranate Salsa

Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa.Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.

For the Chicken

• Four 4- to 6-oz. boneless, skinless chicken breast halves
• 1/4 cup fresh lemon juice
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. pomegranate molasses
• Kosher salt and freshly ground black pepper

For the Salsa

• 1 large lemon
• 1/2 medium pomegranate
• 3 small scallions, white and light-green parts only, thinly sliced
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice
• 2 Tbs. extra-virgin olive oil
• 2 tsp. chopped fresh flat-leaf parsley
• 1 tsp. finely diced seeded jalapeño
• 1 tsp. pomegranate molasses
• Kosher salt

Prepare the Chicken

Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.

Make the Salsa

Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.

Cook the Chicken

Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

This autumnal salad is a kaleidoscope of shapes and colors.

• 1-1/2 lb. fingerling potatoes (about 16 medium)
• 1/2 cup plus 3 Tbs. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 medium delicata squash (about 2-1/2 lb.)
• 2 Tbs. minced shallot
• 2 Tbs. freshly squeezed lemon juice, more as needed
• 2 Tbs. champagne vinegar, more as needed
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 10 cups packed baby arugula (about 8 ounces)
• Seeds from 1 medium pomegranate (about 1 cup)
• 1 cup shaved or grated Parmigiano-Reggiano cheese

Tip:

You can roast the potatoes and sqaush well ahead of time, then assemble the salad just before serving.

Position a rack in the center of the oven and heat to 425°F.

Cut the potatoes lengthwise into 1/4-inch-thick slabs. Mound on a large
rimmed baking sheet, drizzle with 1 tablespoon of the oil and 1/4
teaspoon salt, and toss to coat the potatoes evenly. Arrange in a snug
single layer and roast until just tender and starting to brown, 20 to 25minutes.

While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle on 1/4 teaspoon salt. With your hands, gently toss to coat evenly.

When the potatoes are out of the oven, line 2 large rimmed
baking sheets with parchment or a nonstick liner and arrange the squash slices
across them. Roast, rotating the pans after 10 minutes, until the slices are
just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook,
or the squash will dry out. Note: Some slices will be darker than others even
when cooked perfectly; this provides textural interest and depth of flavor.
When done, set aside and let cool to room temperature.

In a small bowl, combine the shallot, lemon juice, vinegar, mustard, honey, and 1/8 teaspoon salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.

Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed.

Add the arugula, half the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper.
 

Citrus Pomegranate Terrine

More elegant than a Jell-O mold, this terrine shows off the beauty of fresh winter fruit. Watch our video tip on how to remove the seeds from a pomegranate without staining your hands and cutting board.

• 4 grapefruits
• 4 large navel oranges
• 2 envelopes unflavored gelatin powder
• 1/4 cup pomegranate seeds

Have ready a 9 x 5-inch Pyrex or ceramic loaf pan and make room in the fridge. Cut off the ends of the grapefruits and oranges. Position the fruit on one end and cut away all the zest and pith, following the fruits' contours. Holding the fruit in one hand over a large bowl, cut along the membranes to release the sections into the bowl. Squeeze the juice from the membranes into a 2-cup measure. Pour off enough of the collected juice from the sections to measure 1 3/4 cups and discard (or drink) the remainder.

Pour 3/4 cup of the juice into a small, heatproof measuring cup or bowl and sprinkle the gelatin on top. Let sit until the gelatin is moist, about 3 minutes. Microwave until the gelatin is dissolved and the liquid is clear, about 30 to 90 seconds. Add to the remaining 1 cup juice and set aside to cool slightly, stirring occasionally.

Add the pomegranate seeds to the citrus sections and gently toss to combine. Pile the mixture evenly into the loaf pan, leaving behind any extra juices. Slowly pour the warm (not hot) gelatin liquid over the sections. Tap the loaf pan gently on the counter to release any air bubbles. Refrigerate until the top is set and then cover with plastic wrap. Refrigerate until firm, about 6 hours, or for up to 2 days. 

To serve, run a small knife between the gelatin and the loaf pan and dip the bottom of the pan into warm water for about 1 minute. Quickly invert onto a flat serving plate and shake gently to loosen the terrine. Cut into 1-inch slices.

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

Variations of this dip, called muhammara, are made throughout the eastern Mediterranean region. Walnuts and pomegranate molasses are constants, but the types and numbers of chiles can vary. Some versions are fiery, but this one, based on a recipe by Paula Wolfert, is not very spicy at all, and it always gets rave reviews.

• 3/4 cup walnuts, lightly toasted
• 2 large red bell peppers (about 1-1/4 lb.), roasted, peeled, and seeded
• 2 small mildly hot red chiles (such as Fresno or red jalapeño), roasted, peeled, and seeded
• 1/4 cup crumbled stone-ground wheat crackers, such as Nabisco Wheatsworth
• 1 Tbs. fresh lemon juice; more as needed
• 1 Tbs. pomegranate molasses (available online at Kalustyans.com); more as needed
• 1/2 tsp. ground cumin (preferably from freshly toasted and ground cumin seed); more for garnish
• 1/2 tsp. kosher salt; more as needed
• 1/2 tsp. granulated sugar
• 1 Tbs. extra-virgin olive oil; more for garnish
• 1 Tbs. pine nuts, toasted (optional)

Finely chop the walnuts in a food processor. Blot the peppers and chiles dry with paper towels. Add the peppers, chiles, crackers, lemon juice, pomegranate molasses, cumin, salt, and sugar to the food processor. Process until mostly smooth. With the machine on, slowly pour the oil down the feed tube. Taste and add more lemon juice, pomegranate molasses, or salt, as needed.

You can serve the dip right away, but it’s better if allowed to mellow in the refrigerator overnight. (The dip keeps for about 1 week.) Return to room temperature before serving, garnished with a drizzle of oil, a generous pinch of cumin, and the pine nuts, if using.

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

This autumnal salad is a kaleidoscope of shapes and colors.

• 1-1/2 lb. fingerling potatoes (about 16 medium)
• 1/2 cup plus 3 Tbs. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 medium delicata squash (about 2-1/2 lb.)
• 2 Tbs. minced shallot
• 2 Tbs. freshly squeezed lemon juice, more as needed
• 2 Tbs. champagne vinegar, more as needed
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 10 cups packed baby arugula (about 8 ounces)
• Seeds from 1 medium pomegranate (about 1 cup)
• 1 cup shaved or grated Parmigiano-Reggiano cheese

Tip:

You can roast the potatoes and sqaush well ahead of time, then assemble the salad just before serving.

Position a rack in the center of the oven and heat to 425°F.

Cut the potatoes lengthwise into 1/4-inch-thick slabs. Mound on a large
rimmed baking sheet, drizzle with 1 tablespoon of the oil and 1/4
teaspoon salt, and toss to coat the potatoes evenly. Arrange in a snug
single layer and roast until just tender and starting to brown, 20 to 25minutes.

While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle on 1/4 teaspoon salt. With your hands, gently toss to coat evenly.

When the potatoes are out of the oven, line 2 large rimmed
baking sheets with parchment or a nonstick liner and arrange the squash slices
across them. Roast, rotating the pans after 10 minutes, until the slices are
just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook,
or the squash will dry out. Note: Some slices will be darker than others even
when cooked perfectly; this provides textural interest and depth of flavor.
When done, set aside and let cool to room temperature.

In a small bowl, combine the shallot, lemon juice, vinegar, mustard, honey, and 1/8 teaspoon salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.

Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed.

Add the arugula, half the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper.