Sunday, February 13, 2011

More Valentine's recipes for the ACD diet

Pomegranate-glazed whole chicken

Tossed salad with shaved parsnips and pomegranate

Dessert is the best part of Valentine's Day dinner but don't forget the entree. I decided on roast chicken with pomegranate glaze. Get dessert ideas at:

Pomegranate molasses, mixed with olive oil in a 1:1 ratio, was used to baste and glaze the chicken. The molasses is made by simmering pomegranate juice until it's thick or purchasing it pre-made. Find it in large supermarkets near the vinegar or molasses or in Middle Eastern markets.

The roast chicken came out very moist and tasty but I didn't want to overdo the glaze because pomegranate molasses has about 7 grams of carbs per teaspoon. That's why I mixed it with olive oil. I could get the taste without as many carbs.

Feel free to use your favorite herb/spice mixture to rub the chicken with but I am limited to salt and pepper as I have delayed food allergies to just about any imaginable spice or herb.

Pomegranate-glazed roast chicken

  1. 1 whole chicken
  2. Salt and pepper
  3. 1/4 cup pomegranate molasses
  4. 1/4 cup olive oil
  1. Preheat oven to 400 degrees.
  2. Remove giblets and neck from chicken. Rinse the chicken with water. Rub all over with salt and pepper.
  3. Spray a roasting pan with pan spray. Place the chicken, breast side up, in the pan. Pour in about 1/2 cup of water to keep the bird moist.
  4. Baste the chicken with some of the pomegranate/olive oil mixture.
  5. Roast the chicken for about 30 minutes. Turn the chicken over, baste again and cook for another 30 minutes.
  6. Turn the chicken over one more time, baste with the remaining glaze and cook until a thermometer inserted into a thigh reaches 165 degrees, about 30 minutes more.
  7. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Carve the chicken. Serve with additional pomegranate molasses if not concerned about carbs.
Tossed green salad with shaved parsnips

  1. Spring mix greens
  2. 1 parsnip, peeled
  3. Pomegranate seeds or substitute cranberries
  4. Dressing of choice. I made a simple oil, lemon dressing.
  1. Put greens on salad plates.
  2. Shave parsnips with a vegetable peeler. Distribute shavings between plates of greens.
  3. Sprinkle on a few pomegranate seeds for garnish.

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