Friday, July 31, 2009

Recipe: Pomegranate Chicken Sauce


Pomegranate Chicken Sauce


The nice people at PAMA sent me some of their Pomegranate Liqueur to check out. Using one of their recipes as a base, I made a thick dipping sauce for chicken. It took me a few minutes to decide whether I liked it or not. Pomegranate is so out of my normal palette range that I had to ruminate a bit. I guess what clinched it is that I kept going back for more.


RECIPE

½ cup PAMA Pomegranate Liqueur

¼ cup cider vinegar

Zest of one lemon

Juice of one lemon

8 oz Apricot preserves

½ tsp garlic powder

½ tsp minced jalapeno

½ tsp chipotle or aleppo (use aleppo if you prefer less heat)

3 tbsp chopped ginger

4 tbsp soy sauce

2 tbsp chopped scallions


Sautee the jalapeno and ginger in a medium sauce pan. When the jalapenos are tender, add all other ingredients and turn up the heat. Bring the sauce to a roiling boil. Remove from heat and allow to cool.



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