Pomegranate Chicken
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/4 cup olive oil 1 tablespoon minced garlic 4 bone in, skin on chicken breasts 1 pomegranate, halved or 1 cup pomegranate juice 1/4 cup dry white wine Juice of 1 lemon 1 tablespoon cinnamon sugar Salt and pepper

Instructions

Preheat oven to 375. In a cup, mix oil and garlic. Brush garlic oil over chicken. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 35 to 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.  In a small saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.  Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature. Serves 4.

Serving Size

Mkes 4 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .