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| Pomegranate-Honey Roasted Chicken
1 cup fresh pomegranate juice 1/2 cup plus 3 tablespoons honey 1/2 teaspoon ground coriander 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon cayenne pepper 6 cloves garlic, smashed 1 chicken, cut into portions Salt and pepper to taste Pomegranate seeds for garnish Chopped, roasted pistachio nuts for garnish Mix pomegranate juice, 1/2 cup honey and next 5 ingredients; pour over chicken pieces. Marinate, covered, overnight or at least 8 hours in the refrigerator, turning occasionally. Drain chicken pieces, reserving marinade. Simmer marinade, covered, for 10 minutes; reserve. Season chicken with salt and pepper. Bake at 450 degrees, basting frequently with reserved marinade, until chicken pieces are just firm to the touch, about 25 minutes. Remove chicken from oven; let rest covered with a tea towel for 5 minutes. Brush each piece with 1/2 tablespoon honey. Garnish with pomegranate seeds and chopped pistachios. Makes 6 servings. Source: Paula Wolfert's THE COOKING OF THE EASTERN MEDITERRANEAN. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |