Exotic Pomegranate Chicken Recipe - Allrecipes.com
Exotic Pomegranate Chicken Recipe
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Exotic Pomegranate Chicken
Pomegranate juice makes a great marinade for baked chicken. See more
  • READY IN ABOUT 13 hrs

Exotic Pomegranate Chicken

Recipe by  

"Pomegranate juice makes an excellent marinade for chicken. Its sweet, tart flavor works really well, especially with Middle Eastern spices."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    12 hrs 55 mins


  1. Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.
  4. Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
  5. While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2011

I give this a word rating good, because it can be improved in my opinion by not limiting the chicken to legs, and by thickening the sauce with corn starch and garnishing with pom seeds sprinkled onto it. If doing so, using the extra juice would be good in the marinade but test for sweetness and tartness.

Most Helpful Critical Review
Aug 16, 2012

Not that good.I was very disappointed when I tasted it.


15 Ratings

Mar 01, 2012

The blend of spices worked so well together with the pomegranate juice. The little bite from the peppers and sweetness from the juice left for an amazing after taste. Served it with rice and broccoli. Only change I think I'll make is a little more juice so I have more to top it with and maybe save only 1/4 instead of 1/3 of the blend for the second part. Already made a blend of the dry herbs and put it aside for the next time I make it.

Dec 12, 2011

This looks very good. I would rather not use legs if serving to company - maybe thighs but would definitely leave the skin on to prevent drying out. If it needs sweetening I think honey would be nice which would improve the glazing, too. Would rather not give a rating now but can't post without one.

Dec 09, 2011

Love love loved it! Thanks for sharing.

Mar 31, 2012

a little spicy for me and an odd texture.

Feb 21, 2012

This was good. I used thighs and just put all the spices (minus the herbs de provence which I didn't have) in the marinade at once. In the last 10min of baking I drizzled the reduced marinade over the chicken. served it over yellow rice.

May 23, 2012

love it , is so tender . i only marinated the chicken for 2 hours because i dint have time but it was so flavorfull ill make it again


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  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 39.2 g
  • 78%
  • Sodium
  • 718 mg
  • 29%

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

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