Baked Pomegranate Chicken (Meat) Recipe

Baked Pomegranate Chicken
© Miri Rotkovitz
Ratings (12)
  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
612 Calories
33g Fat
20g Carbs
57g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 612
% Daily Value*
Total Fat 33g 42%
Saturated Fat 8g 42%
Cholesterol 174mg 58%
Sodium 486mg 21%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Protein 57g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pomegranates are considered an auspicious food for Rosh Hashana, and we created this easy-to-prepare Baked Pomegranate Chicken with the holiday table in mind. But pomegranate juice—which adds a sweet tang to the savory marinade—is available in many supermarkets year-round, so this is also a great choice for year-round Shabbat or holiday meals. The recipe is easily doubled if you're cooking for a crowd.

Tips: When fresh pomegranates are in season, use the arils, aka seeds, as a garnish for a festive presentation. (These step-by-step instructions will help you open and seed a pomegranate with ease!) 

It's easy to make a pomegranate reduction to complement the chicken: simply double the marinade, but reserve half of the mixture instead of pouring it all over the chicken. Place the reserved marinade in a small saucepan, and simmer until it reduces and thickens enough to coat the back of a spoon. Drizzle over the cooked chicken just before serving. 

Make It a Meal: Jewel-like pomegranate seeds call for equally vibrant accompaniments. Start with the dairy-free version of this roasted carrot, apple, and celery soup. Serve the chicken alongside green beans with pecans and date syrup and a toothsome farro salad with spice roasted chickpeas and cauliflower. Finish the meal with a seasonal apple and dried cherry crisp

Ingredients

  • 2-1/2 to 3 pounds (about 1 to 1-1/4 kg.) boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, peeled and thinly sliced
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 cup (235 ml.) pomegranate juice
  • Juice of 1 lime
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons pure maple syrup
  • 1/4 cup (45 g.) pomegranate seeds (optional, for garnish)

Steps to Make It

1. Preheat the oven to 400 F (205 C). Place the chicken breasts in a baking dish large enough to hold them in a single layer, and drizzle the chicken with the olive oil. Top the chicken evenly with the sliced garlic, and sprinkle with the ginger and cinnamon. Set aside.

2. In a glass measuring cup or small bowl, whisk together the pomegranate juice, lime juice, soy sauce, and maple syrup. Pour over the chicken.

3. Place the baking dish in the preheated oven. Bake for 25 to 35 minutes, basting periodically until the chicken is cooked through, the juices run clear, and the meat registers an internal temperature of 165 F (75 C) on an instant-read thermometer. (Keep in mind that cook time will vary based on the size of the chicken breasts; thicker pieces will take longer to cook). 

4. Transfer the chicken to a serving platter and garnish with the pomegranate seeds, if using. Serve drizzled with the pan juices or pomegranate reduction (see Tips, above). Enjoy!