Blushing Pomegranate Chicken Recipe - Allrecipes.com
Blushing Pomegranate Chicken Recipe
  • READY IN ABOUT 3 hrs

Blushing Pomegranate Chicken

Recipe by  

"Pomegranate marinated chicken simmers alongside ginger accented sweet potatoes. This recipe requires very little prep work and minimal attention so you can easily cook it while going about your holiday business! Serve over hot rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    2 hrs 55 mins

Directions

  1. Arrange sweet potatoes and chicken pieces in a 9x13 inch baking dish. In a small bowl, mix together pomegranate juice, sherry vinegar, olive oil, brown sugar, ginger, garlic, and salt and pepper. Pour over chicken and sweet potatoes. Cover, and marinate for 1 to 2 hours, turning once.
  2. Preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 45 minutes, or until chicken and sweet potatoes are cooked through. Baste with cooking juices several times while cooking.
  3. Sprinkle with green onion and pomegranate seeds before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2008

We really liked this, but we just made it with chicken breasts, not the whole chicken. The sauce is tart, which we liked, but if I made it for company, I'd definitely use less vinegar.

 
Most Helpful Critical Review
Dec 14, 2007

The sweet potato tasted really delicious but the chicken was a little disappointing. Next time I'll use less vinegar and I'll use grape juice in stead of the very expensive pomegranate juice - I'm sure you wouldn't taste the difference. Also, I didn't read the recipe properly and cut the sweet potato into fairly small chunks but it was just right; any larger and it would have been undercooked. Unlike the previous reviewer my chicken browned nicely (skin side up, above liquid) and the dish looked lovely with the green onion and pomegranate seeds over.

 

8 Ratings

Oct 19, 2008

In response to BIDPOOL: I've had the same thing happen to me when making a pomegranate-based butter sauce. The trick is to use a non-reactive saucepan (i.e. stainless steel).

 
Sep 10, 2014

I did not care for this recipe. This turns an unappealing shade of gray when baked.

 
Mar 02, 2009

The best part were the sweet potatos and they weren't even cooked all the way through. The chicken was virtually tasteless.

 
Nov 11, 2013

The flavor was not bad but nothing special for us. I had to cover the dish and increase the cooking time to get the potatoes all the way cooked and everything was the same purplish/brownish/gray color and looked very unappitizing. Very different from the picture posted.

 
Dec 14, 2010

We followed the recipe verbatim. The potatoes turned gray. The flavor was unimpressing. Everyone ate their portion, but no one asked for seconds. I took a straw poll... this dish got a "thumbs down."

 

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Nutrition

  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 45.1 g
  • 15%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 419 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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