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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  • Course Dinner
  • Cuisine Middle Eastern
  • Keyword 5 Ingredients or Less, All-Seasons, Casual Dinner Party, Cook Top Dinner, Elegant, Fall-Winter, Fine Food, For Foodies
Servings Prep Time Cook Time
2 people 15 minutes 45 minutes
Passive Time
120minutes
Servings Prep Time Cook Time
2 people 15 minutes 45 minutes
Passive Time
120minutes
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
  1. Gather all ingredients before starting recipe
Marinade
  1. Either prepare chicken halves from a small whole chicken, or use prepared chicken halves, but remove the backbone. Season with salt.
  2. Mix all marinade ingredients in a measuring cup and stir to combine.
  3. 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
  1. 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
  1. Pre heat oven to 375°F
  2. Place chicken on a non-stick aluminum lined sheet and place in a pre heated 375°F oven. Reserve marinade.
  3. 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.
  4. Re heat pomegranate sauce over medium heat and reserve
  5. 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.
  6. Move chicken to highest oven rack and broil to for 2-3 minutes, or until the chicken is nicely charred.
Serving
  1. Place one roasted chicken in a rimmed plate. Pour pomegranate sauce around the chicken, just enough to cover the bottom of the plate.
  2. Top chicken with toasted pine nuts and pomegranate seeds

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