Baked Pomegranate Chicken

by Sharon Lebewohl

Serves 4

3 tbsp ground cumin
2 tbsp ground coriander
2 tsp cinnamon
1 tbsp black pepper
1/2 tsp cayenne pepper
1 tbsp dried Italian herb blend
2 cloves garlic, minced
16 oz bottle pomegranate juice
12 chicken drumsticks
2 tbsp olive oil
1 tsp salt

In a small bowl combine all the dry herbs and spices (except the salt), and mix to combine. Place the chicken legs in a mixing bowl and the garlic, and half the dry herbs and spices mixture. Mix thoroughly so that the chicken is evenly coated. Transfer the chicken to a large plastic freezer bag. Pour in the pomegranate juice, squeeze out the excess air, and seal the bag tightly. Marinate overnight in the fridge.

The next day drain all the pomegranate marinade into a saucepan. Preheat oven to 325F. Transfer the chicken to a 13 x 9 baking dish. Add the olive oil, salt, and rest of the spice mixture. Toss to coat evenly. Arrange the drumsticks into a compact, single layer. Bake 40-60 minutes or until meat feels tender and bones feel loose when jiggled slightly.

While the chicken is cooking, place the marinade over medium-high heat, and bring to a boil. Reduce the pomegranate marinade by about 2/3rds, or until it forms a slightly thickened glaze. After the chicken has cooked for 40 minutes, remove it from the oven, and spoon the pomegranate glaze over each drumstick evenly. Put back in the oven for 5 more minutes.

Transfer the chicken to a serving platter. Add a 1/2 cup of water to the baking dish and scrap all the remaining glaze and chicken drippings off the bottom. Pour in a small bowl, and allow to sit for a couple minutes. Then skim the fat from the top, taste and adjust with salt and fresh ground black pepper to taste, and serve along side the chicken.

 

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4 Comments Add yours

  1. Michelle Margules says:

    We don’t go for drumsticks. How would this work with bone – in thighs or, better yet, boned thighs?

    1. Anna Hanau says:

      Hi Michelle! this would definitely work with Bone-in Thighs — you might want to simply cook a little longer to ensure the thighs are fully tender.
      We have a great recipe for Oven-Roasted Chicken Shawarma that uses Boneless Thigh Filets (boneless dark meat). You could use the spicing from this recipe, but follow those instructions, for cooking with boneless dark meat. Let us know how it goes!
      https://growandbeholdblog.wordpress.com/2016/01/21/oven-roasted-chicken-shawarma/

      1. Michelle Margules says:

        Sounds great! Thanks and Shana Tova

  2. Anna Hanau says:

    And Shana Tova to you as well!

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