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My review
Exotic Pomegranate Chicken
56k
Chef John
"Pomegranate juice makes an excellent marinade for chicken. Its sweet, tart flavor works really well, especially with Middle Eastern spices."
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Ingredients
12 h 55 m servings 429Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 1617 Ratings
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Most helpful positive review
12/5/2011
I give this a word rating good, because it can be improved in my opinion by not limiting the chicken to legs, and by thickening the sauce with corn starch and garnishing with pom seeds sprinkled...
Most helpful critical review
8/16/2012
Not that good.I was very disappointed when I tasted it.
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12/5/2011
I give this a word rating good, because it can be improved in my opinion by not limiting the chicken to legs, and by thickening the sauce with corn starch and garnishing with pom seeds sprinkled...
3/1/2012
The blend of spices worked so well together with the pomegranate juice. The little bite from the peppers and sweetness from the juice left for an amazing after taste. Served it with rice and b...
12/12/2011
This looks very good. I would rather not use legs if serving to company - maybe thighs but would definitely leave the skin on to prevent drying out. If it needs sweetening I think honey would be...
2/21/2012
This was good. I used thighs and just put all the spices (minus the herbs de provence which I didn't have) in the marinade at once. In the last 10min of baking I drizzled the reduced marinade ov...
5/23/2012
love it , is so tender . i only marinated the chicken for 2 hours because i dint have time but it was so flavorfull ill make it again