Pomegranate Chicken in Puff Pastry Crust

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Another nice little experiment that turned out to be successful: A puff pastry crust filled with chicken, pease and pomegranate syrup. The tangy syrup goes very well with the chicken and the peas. A nice full meal, but also a very nice and elegant starter.


  • 3 boneless and skinless chicken thighs, cut in to strips.
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 2 tsp olive oil
  • 1 cup peas
  • 2 cups / 500ml pomegranate juice
  • 1 cup red wine
  • 6 tbsp sugar
  • 2 tbsp butter
  • 1 10in x 10in / 25cm x 25cm sheet puff pastry


  1. Preheat oven to 400°F / 175°C
  2. Set heavy pan over medium high heat. Combine pomegranate juice, red wine and sugar. Boil to reduce until syrupy. Remove from heat and stir in the butter.
  3. Set heavy saute pan over high heat. Add vegetable oil and chicken. Cook until browned. Remove from pan and set aside.
  4. Reduce heat. Cook onions until lightly browned. Add garlic, cook for 1-2 minutes. Add peas and chicken. Cook until chicken is done (ca. 5-7 minutes). Season with salt and pepper.
  5. Stir 3/4 of the reduced pomegranate juice into the chicken mixture.
  6. Place puff pastry on a baking sheet covered with baking paper.
  7. Place chicken mixture on one half of the puff pastry sheet. Fold over the other half and crimp well.
  8. Bake ca. 15-20 minutes. When almost done, brush with the remaining pomegranate syrup and bake for another 5 minutes until golden brown.
  9. Let cool for a few minutes before slicing and serving.

Preparation time ca. 90 minutes

Yields 4 full-sized servings or 6 starters

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