Exotic Pomegranate Chicken

Exotic Pomegranate Chicken

14
Chef John 22089

"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

12 h 55 m servings 429 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 b...

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...

Love love loved it! Thanks for sharing.

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

a little spicy for me and an odd texture.

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 ov...

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

It was okay, I thought that there was too much spices and I had already cut it down by a quarter. I will one day again try it until perfection.