Recipe: Chicken with Pomegranate and Walnuts from the Balaboosta Cookbook

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Mom’s Chicken with Pomegranate & Walnutsfor Balaboosta Restaurant NYC Cookbook 2012

Photograph by Quentin Bacon.

If you have ever been tasked with separating pomegranate arils from their white pithy interior, you will sympathize with chef Einat Admony who as a child would spend days cracking and separating a case of pomegranates for her mother’s famous marmalade. This recipe for Chicken with Pomegranate and Walnut (inspired by Admony’s mother) requires sorting 10 cups of pomegranate seeds. “If, for some crazy reason, you manage to live without pomegranate confiture,” she writes, “you can replace it by whisking together 1/2 cup pomegranate molasses, 1/2 cup pomegranate juice, and 1/4 cup honey.” But she tells Good Food’s Evan Kleiman that her mother would never do that.

Listen to their conversation below and keep reading for her recipe.