Big Man was born in the beautiful province of Granada. In Spanish, the word Granada means “pomegranate”. The capital city is decorated with many pomegranate symbols from stone bollards to metal work and even man hole covers. Just over the border where our little home is, in the province of Málaga we get to enjoy the real thing in the shape of fruit. The pomegranate plant (which grows into a sizeable tree) produces stunning red flowers, similar to a hibiscus, which then become the beautiful and delicious fruit.
We’re pretty spoiled as when it’s pomegranate season many neighbours gift them to us. Huge, beautiful, deep red on the outside, sweet, juicy and ruby coloured jewels on the inside. In England we have to buy them. Sometimes we get lucky and one or two of the little fruits will be sweet, but they’re never quite the same…or as big! You never know what a pomegranate is going to taste like until you get to taste it. And as for peeling a pomegranate…I’ve tried every new way.
To make the most of a less than sweet fruit, I came across a wonderfully simple recipe using chicken and ras-el-hanout. The slightly acid taste works well with the warm, rose-scented spice. And I’m sharing with you another way to peel a pomegranate. Cutting it in half and bashing it has never worked for me. Usually I end up with a worktop covered in juice and the little pips of fruit stubbornly refusing to drop out. This method still involves a little work separating the pips but it does seem to make the whole job a little easier and much less messy.
Ingredients (to serve 4 as a main course)
- 8 skinless, boneless chicken thighs, diced into bite sized pieces
- 1 onion (red, if you have it) peeled and finely chopped
- 3 cloves of garlic peeled and sliced
- 2 rounded tablespoons of ras-el-hanout
- Salt and freshly ground black pepper
- 500ml chicken stock
- 350g bulghar wheat
- The fruit of a small pomegranate
- About 2 tablespoons of finely chopped mint, to serve
- Olive oil for frying
Toss the chicken in half the spice mix and fry in a little olive oil until beginning to brown. Add the onion and garlic to the pan and continue to fry gently until the onion becomes transparent. Add the remaining spice mix and season lightly. Fry for a minute then pour in the stock.
Bring to a simmer and cook for about 25 minutes. Add the bulghar, stir, turn the heat off and cover the pan. Leave to stand for about 15 minutes when the stock will have been absorbed. Check the seasoning and adjust if necessary. Stir through the pomegranate and garnish with the fresh mint.
An easy dish with just a few ingredients. Unless you’re still doing battle with your pomegranate…
If you enjoy the challenge of pomegranate peeling, take a look at this lovely recipe using lamb and quince. Note the difference in colour of the fruit in this recipe which was made with a pomegranate bought back from Spain compared to the one in the photos above!