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The Secret Ingredient

Not too long ago, I had a delicious chicken dish and I asked how it was made. One of the ingredients was pomegranate molasses. I learned it was a syrup that can be used in everything from salad dressings to desserts, and is most often used as part of traditional Middle Eastern cuisine. On a recent trip up to West Hartford, I picked some up at Cosmos International, a store that carries a delightful combination of Indian, Pakistani, Israeli, Greek, Turkish, and Lebanese food and ingredients. Sure enough, they had the syrup. On the shoreline it is also sold at Fromage Fine Foods & Coffees. 873 Boston Post Road, Old Saybrook, and you can sometimes even find it in supermarkets as well. My friend and co-worker Michelle recommends using it in a vinaigrette, over a baby spinach, walnut, red onion, and goat cheese salad. And my friend Paula recommends this, which she says is a modified Persian recipe:

Paula’s Persian Chicken with Pomegranate Molasses

1 large onion peeled thinly sliced

1 chicken cut up

2 tablespoons oil

1teaspoon salt

½ cup pomegranate molasses

½ pound shelled ground walnuts

1½ tablespoon sugar

1 cup peeled and chopped butternut squash

Directions:

Brown onions and chicken in oil. Add salt and pomegranate molasses. Add ½ cup water. Mix well. Add walnuts. Add sugar and butternut squash. Cover and simmer for 2 hours, stirring occasionally so the bottom doesn’t burn. Add warm water if stew is too thick. Serve with rice.