|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.