In this dinnertime treasure, we pair pomegranate molasses and pomegranate seeds with fresh ginger to make a seasonally-spiced chicken bake fit for holiday entertaining.
Directions for: Pomegranate Ginger Chicken
Ingredients
cup pomegranate molasses
3 Tbsp olive oil
1 Tbsp fresh minced ginger plus 1 (2") piece thinly sliced
1 tsp cinnamon
2 cloves garlic, minced
1 tsp salt, more for serving
1 (3lb) whole chicken broken into 8 pieces or 4 skin-on, bone-in chicken breasts, halved
1 Spanish onion, thinly sliced
cup pomegranate seeds
cup chopped parsley
⅛ tsp ground pepper
Warm cooked couscous or rice, for serving, optional
Directions
1. In a large zip-top bag, mix pomegranate molasses, olive oil, 1 Tbsp minced ginger, cinnamon, garlic and salt. Place chicken and onions in bag and massage to coat with mixture. Refrigerate for at least 1 hour, up to 1 day in refrigerator.
2. Preheat oven to 400F. Place chicken and onions in a single layer in a large ovenproof baking dish. Discard remaining marinade. Place thinly sliced ginger in-between chicken pieces.
3. Bake until chicken is cooked through and onions are tender, 35 to 40 minutes. Remove from oven and garnish with fresh pomegranate seeds, parsley, additional salt and pepper. Serve with warm couscous or rice, if desired.
Source and Credits
Courtesy of Michelle Rabin
See more: Chicken, Dinner, Holiday/Event, Poultry
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