Pomegranate-Glazed Chicken is special, pretty and festive. The pomegranate sauce gives this chicken a beautiful bronze color and the sauce a spicy kick. Great for a special dinner for two.
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Ingredients
- 2 small chicken halves backbone removed
Marinade
- 4 cloves garlic grated
- 1/4 cup plain whole milk yogurt
- 1/3 cup plus 2 tablespoons pomegranate molasses
- 2 tbspn honey
- 2 tbspn kosher salt
Pomegranate Sauce
- 1/3 cup pomegranate molasses
- 1 1/2 cup fresh pomegranate juice
- 1 tbspn honey
- 1 tspn hot chili sauce
- 1 tspn freshly ground black pepper
- 1/2 tspn kosher salt
Garnish
- 3 tbspn pine nuts toasted
- 3 tbspn pomegranate seeds
Servings: people
Units:
Instructions
- Gather all ingredients before starting recipe
Marinade
- Either prepare chicken halves from a small whole chicken, or use prepared chicken halves, but remove the backbone. Season with salt.
- Mix all marinade ingredients in a measuring cup and stir to combine.
- Pour marinade in a non-metal pan and add chicken halves, skin side up. Cover with cling wrap and refrigerate for up to 6 hours, or over night.
Pomegranate Sauce
- Mix all sauce ingredients in a small sauce pan and heat and bring to a boil. Reduce heat and simmer until reduced by 1/3. Taste and adjust seasoning if required.
Roasting
- Pre heat oven to 375°F
- Place chicken on a non-stick aluminum lined sheet and place in a pre heated 375°F oven. Reserve marinade.
- Roast for about 30 minutes, and then baste with reserved marinade 2 or 3 times during the last 15 minutes or until the chicken becomes a mahogany color.
- Re heat pomegranate sauce over medium heat and reserve
- Add pine nuts to a small skillet and toast over medium high heat until fragrant, about 3 minutes, don't turn you back on it and stir/shake continuously.
- Move chicken to highest oven rack and broil to for 2-3 minutes, or until the chicken is nicely charred.
Serving
- Place one roasted chicken in a rimmed plate. Pour pomegranate sauce around the chicken, just enough to cover the bottom of the plate.
- Top chicken with toasted pine nuts and pomegranate seeds