Chicken Confit with Pomegranate-Onion Marmalade

 

Dear Rumi love,

I want to introduce you to the ingredients you see above.  They are all the components to a dish your great-grandmother, Mamon Moeeni, has made many times over for family gatherings.  

The chicken slow cooks in the honey, lemon juice, and pomegranate molasses to form sweet, tender meat that will make your mouth pucker for more.

Chicken confit with pomegranate-onion marmalade is my take on this Persian classic. You won't need an ounce of oil to prepare this. (extra calories to save for dessert!)

Confit is an ancient cooking method that involves slow cooking meat in its own fat and juices to ultimately preserve it.  It was a way to keep foods last longer before refrigeration.  

Ok, so this is what you'll need:

(1) small-medium whole chicken, rinsed and pat-dry

(4) cups (about 2 white onions) white onions, julienne

(5) cloves garlic, cut in half lengthwise

(1) cup lemon and/or lime juice (about 3-4 lemons)

(1) 8 oz. can of salt-free tomato sauce, plus water to rinse out can

(1/2) cup pomegranate molasses (concentrated pomegranate juice)

(1/2) cup honey

S/P to taste

Place the chicken in a dutch oven (or any heavy duty pot). You can also use a slow cooker set on low for 6+ hours.

Add all the above ingredients and generously S/P the chicken.

Cover.

On stovetop: cook on medium heat for about 3 + hours. Baste 3-4 times during cooking process.

Oven: Preheat oven to 325 and cook covered for about 3+ hours. Basting 3-4 times.

Add more water if necessary.

Do not add oil.

When chicken is done. Remove chicken from pot and set on serving platter.

 Place the pot on the stove top at medium high heat and bring the sauce to a boil, then simmer for 10 minutes.  Constantly stir with a wooden spoon so the fond (caramelized food bits) mix in.

The onions, garlic, and pomegranate sauce all marry and form a sweet, savory, and tart marmalade. 

Pour some of this marmalade onto the chicken. Reserve the rest in a small bowl to serve alongside.

This dish is typically served with Basmati-Saffron rice. (refer to my last blog on how to make saffron tea for rice)

 

When I finish making this, I like to think back and wonder if my great, great, great-grandmother would slave over this dish on an open flame, sitting on a stool with her hair pulled back in a silk scarf as she makes the pomegranate-onion marmalade for the chicken confit...a hungry husband waiting, and a village to feed...