Recipe by Chef John
"Pomegranate juice makes an excellent marinade for chicken. Its sweet, tart flavor works really well, especially with Middle Eastern spices."
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herbes de Provence
ground black pepper
ground cayenne pepper
1 (16 fl oz) bottle
1 1/2 teaspoons
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.
Not that good.I was very disappointed when I tasted it.
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.
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.
Love love loved it! Thanks for sharing.
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.
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
a little spicy for me and an odd texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Exotic Pomegranate Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 194
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