Blushing Pomegranate Chicken

Blushing Pomegranate Chicken

8
hannahjo27 0

"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

2 h 55 m servings 494 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 419 mg
  • 17%

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. 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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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

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...

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...

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.

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).

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

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

I made this recipe despite the reviews, we thought it was amazing. I used white wine vinegar, and puréed pomegranates instead of juice then mixed the marinate in a jar, placed chicken thighs ski...

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/gra...

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 "thum...