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DV Home Cooking: Westport Blogger Serves Up Recipe For Jewish New Year

Liz Rueven, editor/founder of Liz Rueven, editor/founder of
Liz Rueven, editor/founder of Photo Credit: Emily Hamilton Laux
Pomegranate & Honey Glazed Chicken is perfect for the Jewish New Year. Pomegranate & Honey Glazed Chicken is perfect for the Jewish New Year.
Pomegranate & Honey Glazed Chicken is perfect for the Jewish New Year. Photo Credit: Liz Rueven

DV Home Cooking is devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to

Home Cook: Liz Rueven, Westport, Conn., blogger,

Story Behind The Recipe: "Consider using pomegranates in your Rosh Hashanah meals when it is considered a positive omen to incorporate symbolic foods into our holiday menus. Whip up this easy chicken dish and you’ll have both bountiful and sweet symbols covered.

Pomegranates are highly symbolic in Jewish tradition, most often associated with fertility and good deeds. By combining the tart flavors of pomegranates with honey here, the sweetness balances the tang and positive energy is imbued in this main course for Rosh Hashanah.

Note: the simmer sauce may be prepared two to three days ahead and refrigerated until ready to prepare the chicken."

Recipe: Pomegranate and Honey Glazed Chicken


  • 1 4 lb chicken cut in 1/8ths (breasts cut in half if large)
  • 4 Tbsp canola oil (separated: 2 Tbsp for simmer sauce and 2 Tbsp for browning the chicken)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • ½ cup pomegranate molasses
  • ½ cup sweetened pomegranate juice
  • ½ cup honey
  • 2 cups vegetable or chicken broth
  • 1 tsp cumin
  • ½ tsp powdered ginger
  • ⅛ tsp allspice
  • ½ tsp turmeric
  • salt and pepper to taste

For the garnish:

  • 2 Tbsp parsley
  • 2 Tbsp pomegranate arils (seeds)
  • Heat 2 Tbsp canola oil in a large pan (you’ll need a lid for later).
  • Sauté chopped onion until soft and translucent. Add minced garlic and saute for 2-3 minutes (do not brown).
  • Add pomegranate molasses, juice, honey, broth and spices.
  • Stir and bring to boil. Reduce to an active simmer, and cook uncovered, for about 20 minutes or until sauce is reduced by about ½ the volume and slightly thickened.
  • Taste sauce and adjust seasoning. Too tart? Add 1-2 Tbsp honey. Want more kick? Crack more black pepper.
  • Remove sauce from heat and pour into bowl. Set aside.
  • Wash pan.
  • Rinse chicken parts, pat dry, season with salt and pepper.
  • Heat remaining 2 Tb. of oil in pan and place chicken parts skin side down. Brown on one side and flip to second side. Do not crowd chicken in the pan as this causes chicken to steam rather than brown.
  • Lower heat, pour prepared simmer sauce over the chicken. Cover pan and simmer on low for 35-40 minutes.
  • Remove from pan and platter, garnishing with chopped parsley and pomegranate arils.

Worth noting:

Rueven is compiling a schedule of cooking classes that will focus on seasonal Jewish cooking with a twist. If you, your book club, your congregation of your friends are interested and live in Fairfield County, Conn., contact her through her website "Contact" page. For more holiday recipes and inspiration go to

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