|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 73g||93%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||5%|
|*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.|
This is a favorite Rosh Hashanah dish of Moroccan Jews. The tangy flavor of pomegranates infuses the sauce for the chicken.
Recipe reprinted with permission from Everyday Cooking for the Jewish Home by Ethel G. Hofman (HarperCollins).
Preheat oven to 375 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 from 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.