Pomegranate Orange Chicken
Between all the holidays, and all the guests and entertaining, it’s hard to keep coming up with new and exciting meals. Even though the guests are new and haven’t had the brisket I’ve made three times already, it’s my family that is bored and I have to keep happy by continuously coming up with something new.
So this time of year is perfect to try pomegranate chicken. Although it would be delicious year round, the pomegranate has a symbolic relevance to the Jewish new year. We hope that our merits will multiply like the seeds of a pomegranate.
I found multiple recipes online for chicken with pomegranate. They all utilize the reduced sweet juice of the pomegranate called pomegranate syrup or molasses. It does not have added sugar and can be quite tart. But combined with a little honey, (also symbolic this time of year) and some other flavors, it produces an appetizing dark red tender chicken. I’ve combined two different recipes to come up with this one. I hope you like it. Have a wonderful happy and healthy sweet new year!
Pomegranate Orange Chicken (Serves 8)
2 whole chickens, cut in 1/4s
1/4 C. orange juice
1/4 C. olive oil
1 tsp. orange zest
4 garlic cloves, minced
2 tsp. rosemary, crushed lightly
1 tsp. paprika
1 tsp. sumac
1 tsp. salt
2 medium yellow onions, sliced thinly
3/4 C. pomegranate molasses
2 Tbsp. honey
Pomegranate seeds and orange slices for garnish (optional)
Clean and trim chicken pieces of excess skin and fat. Place in a 2 gallon ziploc bag, or a large plastic container. Add the juice, oil, zest, garlic, rosemary, paprika, sumac and salt. Seal the bag, and turn over and over until all chicken pieces are coated.
Place in refrigerator for at least 30 minutes and up to 4 hours. Continue to turn the bag around whenever you can so all pieces can marinate. There will not be a lot of marinade, but it is enough.
Preheat the oven to 375 degrees. Place the sliced onions in the bottom of a large roasting pan.
Remove the chicken from marinade and place on top of the onions.
Discard remaining marinade. In a small bowl, combine the pomegranate molasses and honey, and brush 1/3 of mixture on the chicken, getting under the skin where you can. Roast the chicken for 20 minutes and then re-apply more molasses. Roast another 20 minutes and brush on remaining molasses. Roast for another 30 to 40 minutes, depending on the size of your chicken pieces, or check if chicken is done by piercing the thigh and seeing if the juice runs clear.
Garnish with the pomegranate seeds and orange slices. For even more color, sprinkle with chopped parsley too! Enjoy!