Roasted Pomegranate Chicken
This is a favorite Rosh Hashanah dish of Moroccan Jews. Because of
their many seeds, pomegranates symbolize the hope that in the year
ahead, Jews will be able to perform many worthy deeds, or mitzvahs.
1. Preheat oven to 375 F. In a cup, mix oil and garlic. Brush garlic
oil over chicken.
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 (3 1/2 to 4-pound) chicken, quartered
- 1 pomegranate, halved
- 1/4 cup dry white wine
- Juice of 1 lemon
- 1 tablespoon cinnamon sugar
- Salt and pepper
2. Place chicken in a shallow baking dish. Drizzle any remaining oil
over chicken. Bake in preheated oven for 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.
3. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish.
Squeeze juice form remaining pomegranate through a sieve into a small bowl.
4. In a small nonreactive 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.
5. 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.
This recipe is from Everyday Cooking for the Jewish Home by
Ethel G. Hofman and has been
reprinted with permission from the author.
© Ethel G. Hofman.
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