Roasted Pomegranate Chicken Recipe

Close-Up Of Wet Pomegranate Seeds In Bowl
Snehal Ganda/EyeEm/Getty Images
  • 60 mins
  • Prep: 10 mins,
  • Cook: 50 mins
  • Yield: 4 servings

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

What You'll Need

How to Make It

  1. Preheat oven to 375 F.
  2. In a cup, mix oil and garlic. Brush garlic oil over chicken.
  3. 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.
  4. Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice from remaining pomegranate through a sieve into a small bowl.
  1. 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.
  2. 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.

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

Nutritional Guidelines (per serving)
Calories 1190
Total Fat 73 g
Saturated Fat 19 g
Unsaturated Fat 33 g
Cholesterol 377 mg
Sodium 351 mg
Carbohydrates 4 g
Dietary Fiber 1 g
Protein 120 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)