Rating: 3.5 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

Pomegranate juice makes an excellent marinade for chicken. Its sweet, tart flavor works really well, especially with Middle Eastern spices.

Recipe Summary

cook:
45 mins
additional:
12 hrs
total:
12 hrs 55 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.

  • Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

  • While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.

Nutrition Facts

429 calories; protein 39.2g; carbohydrates 18g; fat 21.5g; cholesterol 128mg; sodium 717.8mg. Full Nutrition
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