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Pomegranate Chicken

Chicken.delights's picture
Ingredients
  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
Directions

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

Cuisine: 
European
Course: 
Wine And Drink
Method: 
Baked
Ingredient: 
Chicken

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Pomegranate Chicken Recipe