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  PESACH, PASSOVER RECIPES   מתכונים כשרים לפסח    
 
 
  KOSHER PASSOVER RECIPES  
  ROASTED POMEGRANATE CHICKEN  
     
  INGREDIENTS:  
 
  • 1/4 cup olive oil
  • 1 tbs 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 tbs cinnamon sugar
  • Sea salt and pepper
 
  INSTRUCTIONS:  
 
  1. Preheat oven to 375 degrees F.
  2. In a cup, mix oil and garlic
  3. Brush garlic oil over chicken
  4. Place chicken in a shallow baking dish
  5. Drizzle any remaining oil over chicken
  6. 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.
  7. Remove 1 tbs seeds from pomegranate
  8. Set aside for garnish
  9. Squeeze juice from remaining pomegranate through a sieve into a small bowl.
 
  POMEGRANATE SAUCE DRESSING:  
 
  1. In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice and cinnamon sugar
  2. Bring to a boil over high heat
  3. Reduce heat to low and cook 5 minutes
  4. Season sauce with salt and pepper to taste
  5. Transfer roasted chicken to a serving platter and pierce each piece several times
  6. Pour sauce over chicken
  7. Garnish with pomegranate seeds and serve at room temperature
 
  Source: Rabbi Alan Ira Silver  
 

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