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Roasted Pomegranate Chicken Recipe

User Rating 5 Star Rating (1 Review)

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This is a favorite Rosh Hashanah dish of Moroccan Jews. The tangy flavor of pomegranates infuses the sauce for the chicken.

Prep Time: 10minutes

Cook Time: 50minutes

Total Time: 1hour

Ingredients:

  • 1/4 cup olive oil
  • 1 Tablespoon minced garlic
  • 1 (3 1/2 to 4-pound) chicken, quartered
  • 1 pomegranate, halved
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • 1 Tablespoon cinnamon sugar
  • Salt and pepper

Preparation:

Preheat oven to 375 degrees F.

In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Yield: 4 servings

Recipe Source: Everyday Cooking for the Jewish Home by Ethel G. Hofman (HarperCollins)
Reprinted with permission.

User Reviews

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 5 out of 5
Amazing!, Member stilhurst

This recipe was so good, I can't even describe it! And it was remarkably easy too. I confess I thickened the sauce a bit as my husband prefers that, but this is top of my list!

22 out of 22 people found this helpful.

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