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Moroccan Roasted Pomegranate Chicken

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: about 5 ounces chicken, about 1 1/2 tablespoons sauce, and 3/4 teaspoon seeds)

Ingredients

  • 1 (3-pound) whole chicken
  • 1 teaspoon kosher salt, divided
  • Cooking spray
  • 1 pomegranate, quartered
  • 3 tablespoons dry white wine
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 2 teaspoons fresh lemon juice

Nutrition Information

  • calories 327
  • fat 12.6 g
  • satfat 3.4 g
  • monofat 4.6 g
  • polyfat 2.7 g
  • protein 41.6 g
  • carbohydrate 10.1 g
  • fiber 1.7 g
  • cholesterol 124 mg
  • iron 1.9 mg
  • sodium 595 mg
  • calcium 29 mg

How to Make It

  1. Preheat oven to 450°.

  2. Remove and discard giblets and neck from chicken. Lift wing tips up and over back; tuck under chicken. Sprinkle 3/4 teaspoon salt over chicken. Place chicken, breast side up, on rack of a roasting pan coated with cooking spray. Place rack in pan. Bake at 450° for 45 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Remove chicken and rack from pan; let stand 10 minutes. Remove skin from dark meat; discard.

  3. Remove seeds from pomegranate; set 1 tablespoon seeds aside. Place remaining seeds in a blender; pulse to crush. Strain mixture through a sieve over a bowl to yield 1/4 cup juice; discard solids.

  4. Place roasting pan over medium heat. Add wine to drippings in pan, scraping pan to loosen browned bits. Pour mixture into a medium saucepan; stir in pomegranate juice, sugar, cinnamon, pepper, and garlic. Bring to a boil. Cook 16 minutes or until reduced to 1/3 cup. Remove from heat; stir in lemon juice and remaining 1/4 teaspoon salt. Serve sauce with chicken. Sprinkle with reserved 1 tablespoon seeds.