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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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ROASTED POMEGRANATE CHICKEN
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INGREDIENTS: |
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- 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
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INSTRUCTIONS: |
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- Preheat oven to 375 degrees F.
- 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 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 tbs seeds from pomegranate
- Set aside for garnish
- Squeeze juice from remaining pomegranate through a sieve into a
small bowl.
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POMEGRANATE SAUCE DRESSING: |
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- 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
- 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
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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