MOROCCAN ROASTED POMEGRANATE CHICKEN
Make and share this Moroccan Roasted Pomegranate Chicken recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 1h20m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
- Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
- Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
- Remove chicken, and rack from pan and let stand 10 minutes.
- Remove skin from dark meat, and discard.
- Remove seeds from pomegrante, set 1 tablespoon seeds aside.
- Place remaining seeds in a blender, pulse to crush.
- Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
- Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
- Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
- Cook 16 minutes or until reduced to 1/3 cup.
- Remove from heat, and stir in lemon juice, and remaining salt.
- Serve sdauce with chicken, and sprinkle with remaining seeds.
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