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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 327
  • Fat: 12.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.7g
  • Protein: 41.6g
  • Carbohydrate: 10.1g
  • Fiber: 1.7g
  • Cholesterol: 124mg
  • Iron: 1.9mg
  • Sodium: 595mg
  • Calcium: 29mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 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.
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