Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 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
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.