Pomegranate Glazed Chicken
Yield: 4 to 6 servings
from “Jewish Cooking for All Seasons” by Laura Frankel
2 chickens, about 4 pounds each, cut by your butcher into 6 pieces each, on the bone
Kosher salt and freshly ground black pepper
For the Glaze
2 garlic cloves, finely chopped
1 medium shallot, finely chopped
1/2 cup pomegranate molasses
3 tablespoons dark brown sugar
1 tablespoon tomato paste
1/4 cup dark chicken stock
Fresh pomegranate seeds
Chopped fresh flat-leaf parsley
- Preheat oven to 350°F. Season chicken pieces with salt and pepper.
- Heat a large, deep sauté pan over medium-high heat, and lightly
coat bottom of pan with olive oil. Brown chicken pieces on all sides,
in batches, without crowding. When pieces are well browned (drumsticks
and thighs will take longer than breast and wing pieces), transfer
white and dark meat pieces to two separate baking dishes.
- Make Glaze: Heat a small saucepan over medium-high heat, and
lightly coat bottom of pan with olive oil. Sauté garlic and shallot
until lightly browned. Add pomegranate molasses, sugar, tomato paste
and stock. Lower heat to medium and cook, stirring, until well combined
and glaze has thickened, about 10 minutes. Brush chicken pieces with
pomegranate glaze, and roast until cooked through and a thermometer
inserted into thigh registers 160°F, 30 to 35 minutes for white meat
and about 45 minutes for dark meat. Brush chicken with glaze halfway
through cooking and again when it is removed from oven.
- Serve chicken sprinkled with your choice of garnishes.
Notes: The glaze can be stored in the refrigerator, covered, up to 2 days.
Pomegranate molasses (also called “paste”) can be found in Middle Eastern markets or at www.sadaf.com.