Pomegranate marinated chicken simmers alongside ginger accented sweet potatoes. This recipe requires very little prep work and minimal attention so you can easily cook it while going about your holiday business! Serve over hot rice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Arrange sweet potatoes and chicken pieces in a 9x13 inch baking dish. In a small bowl, mix together pomegranate juice, sherry vinegar, olive oil, brown sugar, ginger, garlic, and salt and pepper. Pour over chicken and sweet potatoes. Cover, and marinate for 1 to 2 hours, turning once.

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  • Preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 45 minutes, or until chicken and sweet potatoes are cooked through. Baste with cooking juices several times while cooking.

  • Sprinkle with green onion and pomegranate seeds before serving.

Nutrition Facts

494 calories; 22 g total fat; 85 mg cholesterol; 419 mg sodium. 45.1 g carbohydrates; 29.8 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/02/2008
We really liked this but we just made it with chicken breasts not the whole chicken. The sauce is tart which we liked but if I made it for company I'd definitely use less vinegar. Read More
(13)

Most helpful critical review

Rating: 3 stars
12/14/2007
The sweet potato tasted really delicious but the chicken was a little disappointing. Next time I'll use less vinegar and I'll use grape juice in stead of the very expensive pomegranate juice - I'm sure you wouldn't taste the difference. Also I didn't read the recipe properly and cut the sweet potato into fairly small chunks but it was just right; any larger and it would have been undercooked. Unlike the previous reviewer my chicken browned nicely (skin side up above liquid) and the dish looked lovely with the green onion and pomegranate seeds over. Read More
(16)
9 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
11/02/2008
We really liked this but we just made it with chicken breasts not the whole chicken. The sauce is tart which we liked but if I made it for company I'd definitely use less vinegar. Read More
(13)
Rating: 3 stars
12/14/2007
The sweet potato tasted really delicious but the chicken was a little disappointing. Next time I'll use less vinegar and I'll use grape juice in stead of the very expensive pomegranate juice - I'm sure you wouldn't taste the difference. Also I didn't read the recipe properly and cut the sweet potato into fairly small chunks but it was just right; any larger and it would have been undercooked. Unlike the previous reviewer my chicken browned nicely (skin side up above liquid) and the dish looked lovely with the green onion and pomegranate seeds over. Read More
(16)
Rating: 4 stars
11/02/2008
We really liked this but we just made it with chicken breasts not the whole chicken. The sauce is tart which we liked but if I made it for company I'd definitely use less vinegar. Read More
(13)
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Rating: 3 stars
10/19/2008
In response to BIDPOOL: I've had the same thing happen to me when making a pomegranate-based butter sauce. The trick is to use a non-reactive saucepan (i.e. stainless steel). Read More
(12)
Rating: 2 stars
09/10/2014
I did not care for this recipe. This turns an unappealing shade of gray when baked. Read More
(7)
Rating: 2 stars
03/02/2009
The best part were the sweet potatos and they weren't even cooked all the way through. The chicken was virtually tasteless. Read More
(4)
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Rating: 1 stars
12/14/2010
We followed the recipe verbatim. The potatoes turned gray. The flavor was unimpressing. Everyone ate their portion but no one asked for seconds. I took a straw poll... this dish got a "thumbs down." Read More
(1)
Rating: 3 stars
11/11/2013
The flavor was not bad but nothing special for us. I had to cover the dish and increase the cooking time to get the potatoes all the way cooked and everything was the same purplish/brownish/gray color and looked very unappitizing. Very different from the picture posted. Read More
(1)
Rating: 5 stars
11/19/2014
I made this recipe despite the reviews we thought it was amazing. I used white wine vinegar and puréed pomegranates instead of juice then mixed the marinate in a jar placed chicken thighs skin down poured half marinated in let sit for hour then turned chicken and poured rest of marinade on baked and came out browned and yummy. Read More
(1)