Pomegranate molasses, with its perfect balance of sweet and tart, elevates the humble roast chicken to new heights. A repeated glazing during cooking creates a luscious, intensely flavored crust.
Ingredients
Servings 6
CHICKEN:
- 8 whole pieces of bone-in chicken either thighs or a mix
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- ½ cup pomegranate molasses
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1 cup chicken broth
- 2 garlic cloves finely minced
- 3 shallots finely sliced
- 3 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
Garnish: parsley and pomegranate arils
Nutritional Facts
Nutrition Facts
Pomegranate Chicken
Amount per Serving
Calories
406
% Daily Value*
Fat
23
g
35
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
116
mg
39
%
Sodium
255
mg
11
%
Potassium
355
mg
10
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
29
g
58
%
Vitamin A
265
IU
5
%
Vitamin C
5
mg
6
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 400°F.
- Pat dry chicken and then sprinkle with salt and pepper. Place in a large bowl or ziplock bag and add oil, pomegranate molasses, honey, vinegar, broth, garlic, shallots and thyme. Toss well and let sit for at least 30 minutes.
- Arrange chicken pieces in a deep pan, Dutch oven or even a sheet pan. Roast uncovered in oven for 30-45 minutes until cooked through.
- Arrange chicken on platter and spoon pan juices over chicken. Garnish with parsley and pomegranate arils.
How much olive oil?
Shalom, Where would I find hekshered pomegranate molasses in Jerusalem? Or can it be made?