pomegranate – another super food

Pom tree in my backyard

It’s pomegranate season and I love pomegranates! They are beautiful and delicious. Great eaten straight out of the hand, or seed and juice to use in recipes, and pretty to dry and use in floral, household, and holiday decor.

Plus pomegranates are a “Super Food”. A single pomegranate or 1/2 cup of its juice provides 40% of an adult’s recommended daily allowance of vitamin C and is a rich source of folic acid and vitamins A and E. One pomegranate also contains three times the antioxidant properties of red wine or green tea.

Researchers report that the pomegranate’s antioxidants can keep bad LDL cholesterol from oxidizing (American Journal of Clinical Nutrition, May 2000). In addition, pomegranate juice, like aspirin, can help keep blood platelets from clumping together to form unwanted clots. Researchers have found that eight ounces of pomegranate juice daily for three months improved the amount of oxygen getting to the heart muscle of patients with coronary heart disease (American Journal of the College of Cardiology, Sept. 2005).

To juice a pomegranate, cut it in half (as you would citrus) and juice using a citrus juicer or reamer. Pour mixture through a cheesecloth-lined strainer. One large pomegranate will produce about 1/2 cup of juice.

Barbecued Pomegranate Chicken Thighs

8 chicken wings (about 3 1/2 pounds), skin and fat removed
Salt and freshly ground black pepper
2 garlic cloves, peeled and minced
1 tablespoon olive oil
1/2 cup tomato-based barbecue sauce
1 cup pomegranate juice, reduced to 1/2 cup
1 tablespoon Frank’s Red Hot Original sauce or 1 teaspoon Tabasco
2 tablespoons honey mustard
1 tablespoon unsalted butter

Preheat the oven to 375 degrees. Line a baking sheet with foil. Place the thighs out in a single layer on a baking sheet and season on all sides with salt and pepper. Bake for 55 minutes.

In a large pot over medium-low heat sauté the garlic in olive oil until fragrant. Stir in barbecue sauce, reduced pomegranate juice, hot sauce, and honey mustard. Bring to a boil then lower and simmer for 8 to 10 minutes until thick. Stir in butter until melted. Set aside.

During the last 15 minutes that the thighs are in the oven, preheat the grill to medium-high heat.

Toss the baked wings in the sauce to coat. Place thighs on grill and cook until the sauce begins to form a crust on the meat, about 5 minutes per side.

Serves 4