POMEGRANATE CHICKEN
Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
- Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
- Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 37 g, Cholesterol 191.4 mg, Fat 17 g, Fiber 0.8 g, Protein 64.2 g, SaturatedFat 4.6 g, Sodium 928.3 mg, Sugar 30.9 g
POMEGRANATE-GLAZED CHICKEN
More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
- Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
- Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.
BLUSHING POMEGRANATE CHICKEN
Pomegranate marinated chicken simmers alongside ginger accented sweet potatoes. This recipe requires very little prep work and minimal attention so you can easily cook it while going about your holiday business! Serve over hot rice.
Provided by hannahjo27
Categories Baked and Roasted Chicken
Time 2h55m
Yield 8
Number Of Ingredients 12
Steps:
- Arrange sweet potatoes and chicken pieces in a 9x13 inch baking dish. In a small bowl, mix together pomegranate juice, sherry vinegar, olive oil, brown sugar, ginger, garlic, and salt and pepper. Pour over chicken and sweet potatoes. Cover, and marinate for 1 to 2 hours, turning once.
- Preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 45 minutes, or until chicken and sweet potatoes are cooked through. Baste with cooking juices several times while cooking.
- Sprinkle with green onion and pomegranate seeds before serving.
Nutrition Facts : Calories 494 calories, Carbohydrate 45.1 g, Cholesterol 84.9 mg, Fat 22 g, Fiber 4.6 g, Protein 29.8 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 25.4 g
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