Roasted Pomegranate Chicken Recipe

Close-Up Of Wet Pomegranate Seeds In Bowl
Snehal Ganda/EyeEm/Getty Images
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
1190 Calories
73g Fat
4g Carbs
120g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 1190
% Daily Value*
Total Fat 73g 93%
Saturated Fat 19g 93%
Cholesterol 377mg 126%
Sodium 351mg 15%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Protein 120g
Calcium 92mg 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.)

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).

Ingredients

Steps 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.

  5. 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.

  6. 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.