Exotic Pomegranate Chicken

Rating: 3.67 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.

By Chef John

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
429 calories; protein 39.2g; carbohydrates 18g; fat 21.5g; cholesterol 128mg; sodium 717.8mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Kevin "Chef Kev" Kane
Rating: 4 stars
12/05/2011
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 onto it. If doing so using the extra juice would be good in the marinade but test for sweetness and tartness. Read More
Helpful
(27)

Most helpful critical review

Farah Nabil
Rating: 2 stars
08/16/2012
Not that good.I was very disappointed when I tasted it. Read More
Helpful
(4)
18 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Kevin "Chef Kev" Kane
Rating: 4 stars
12/05/2011
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 onto it. If doing so using the extra juice would be good in the marinade but test for sweetness and tartness. Read More
Helpful
(27)
Dan Durante
Rating: 5 stars
03/01/2012
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 broccoli. Only change I think I'll make is a little more juice so I have more to top it with and maybe save only 1/4 instead of 1/3 of the blend for the second part. Already made a blend of the dry herbs and put it aside for the next time I make it. Read More
Helpful
(12)
subrosa
Rating: 4 stars
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 nice which would improve the glazing too. Would rather not give a rating now but can't post without one. Read More
Helpful
(8)
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Tondalaya Brainard
Rating: 5 stars
12/09/2011
Love love loved it! Thanks for sharing. Read More
Helpful
(6)
Farah Nabil
Rating: 2 stars
08/16/2012
Not that good.I was very disappointed when I tasted it. Read More
Helpful
(4)
melodee
Rating: 4 stars
02/21/2012
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 over the chicken. served it over yellow rice. Read More
Helpful
(2)
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Andrea Green
Rating: 2 stars
03/31/2012
a little spicy for me and an odd texture. Read More
Helpful
(2)
Laura Yessenia Kissel
Rating: 5 stars
05/23/2012
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 Read More
Helpful
(1)
JJay
Rating: 5 stars
07/19/2013
perfect as is for those with "foodie" taste Read More
Helpful
(1)
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