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Ready For Rosh Hashanah? Westport Blogger Cooks Up Pomegranate Chicken

Liz Rueven, editor/founder of Photo Credit: Emily Hamilton Laux
Pomegrante and Honey Glazed Chicken. Photo Credit: Liz Rueven

WESTPORT, Conn. -- Liz Rueven who blogs at Kosher Like Me , is busy prepping for the Jewish New Year. Her go-to recipe? Pomegranate and Honey Glazed Chicken.

"Pomegranates are considered a positive omen," explained the Westport resident, "Which is why it's nice to incorporate symbolic foods into holiday menus.

"Whip up this easy chicken dish and you’ll have both bountiful and sweet symbols covered."

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

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.

Go to for drool-worthy recipes, seasonal snippets, Jewish holiday inspiration, stories about products Rueven loves, cookbooks that make her want to stay in the kitchen, and tips on not to be missed events.

Rueven said her readers are what she calls “like-minded eaters." "They are not all kosher, not all vegetarian, not one type. They are mostly a community of flexitarians who want to eat thoughtfully prepared, properly grown and ethically sourced, delicious food," she said.

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, contact her through her website CONTACT page.

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