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Pomegranate Chicken

Chicken.delights's picture
  Unsweetened pomegranate juice 1 Cup (16 tbs) (From About 5 Large Pomegranates)
  Soy sauce 3 Tablespoon
  Dry rosemary 1⁄2 Teaspoon
  Grated fresh ginger 1⁄2 Teaspoon
  Garlic cloves 2 Large, minced or pressed
  Whole chicken legs 3 Pound, skinned (Thighs Attached, 2 Large Sized)
  Whipping cream 1⁄2 Cup (8 tbs)
  Pomegranate seeds 1⁄3 Cup (5.33 tbs)
  Fresh rosemary sprig/Fresh parsley sprigs 1

In a 9 by 13-inch baking dish, stir together pomegranate juice, soy, dry rosemary, ginger, and garlic; set aside.
Rinse chicken, pat dry, and place in dish; turn to coat with marinade.
Cover and refrigerate for 8 hours, turning chicken pieces several times.
Drain off and reserve marinade; then arrange chicken pieces slightly apart in dish.
Bake, uncovered, in a 350° oven until meat near thighbone is no longer pink when slashed (about 45 minutes), basting occasionally with reserved marinade.
Transfer chicken to a platter and keep warm.
Skim and discard fat from pan drippings, then pour drippings into a 1 1/2 to 2-quart pan; stir in cream.
Bring to a boil over high heat and boil rapidly until sauce is slightly thickened and reduced to about 3/4 cup.
Spoon sauce evenly over chicken-garnish with pomegranate seeds (if desired) and rosemary sprigs.

Recipe Summary

Wine And Drink

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3080 Calories from Fat 1928

% Daily Value*

Total Fat 221 g340%

Saturated Fat 74.8 g374.2%

Trans Fat 0 g

Cholesterol 1065.7 mg355.2%

Sodium 7173.2 mg298.9%

Total Carbohydrates 64 g21.4%

Dietary Fiber 4.2 g16.9%

Sugars 15.4 g

Protein 196 g393%

Vitamin A 26.7% Vitamin C 57%

Calcium 13.2% Iron 78%

*Based on a 2000 Calorie diet


Pomegranate Chicken Recipe