Pomegranate Chicken Drumsticks Recipes

POMEGRANATE SKILLET CHICKEN

Steps:

• Pre-heat oven to 400.
• Pat chicken dry with a paper towel, season with salt and let sit while you make the marinade (up to 30 min is ideal).
• Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Spread the marinade around so all the chicken is evenly coated and let sit at least 30min and up to over night in the fridge.
• To cook, place chicken skin side up in a roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan.
• Cook until the chicken is tender at the bone and a meat or instant read thermometer reaches 165 when inserted inserted in the thickest part (about 25 minutes for breasts and 45 for thighs. If using both light and dark meat, remove the breasts while the thighs keep cooking then return the breasts to the pan in the oven once the thighs are done.
• Crank the oven to 450 and let the sauce reduce and the skin get dark brown and crispy, about 12 min longer. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
• Serve warm and garnish with pomegranate seeds and chopped parsley.
• Cover and refrigerate leftovers for up to 3 days.

POMEGRANATE CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 350 degrees. Line a roasting pan with on top of a foil and spray with non-stick cooking spray. Rinse chicken under running water and pat dry. If desired, lightly salt and pepper to taste. Go lightly on the salt due to the soy sauce in the glaze. Arrange chicken on foil and place in preheated oven. Bake for 25 to 30 minutes.
• While the chicken is baking place the Pomegranate juice in a small saucepan. Bring to a boil and reduce by about half. Add remaining ingredients and cook a few minutes to thicken.
• Preheat grill to 350 degrees. Remove precooked chicken from oven and baste with glaze. Grill until cooked through and glazed, basting and turning every 3 to 5 minutes. The chicken should be cooked through in about 15 to 20 minutes. Watch carefully so as not burn the glaze.

POMEGRANATE ROASTED CHICKEN

Steps:

• Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
• Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
• Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.

CHICKEN DRUMSTICKS WITH MUHAMMARA SAUCE

Steps:

• Put oven rack in lower third of oven and preheat oven to 475°F. While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes.
• Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil. Bake, without turning, until golden brown and cooked through, 30 to 35 minutes.
• While chicken bakes, blend together bell peppers, bread crumbs, walnuts, garlic paste, pomegranate molasses, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute. With motor running, gradually add remaining 6 tablespoons oil and blend until combined well. Season sauce with salt and drizzle over baked chicken.