Pomegranate Roast Chicken
- Gluten free
- Lactose free
- Peanut free
- Low calorie
Ingredients
- 1 chicken (about 3 lb/1.5 kg), cut in pieces
- 3 cloves garlic, pressed or minced
- 2 tbsp (30 mL) lemon juice
- 1 pomegranate
- Half onion, grated
- 2 tbsp (30 mL) honey
- 1-1/2 tsp (7 mL) ground coriander
- 1-1/4 tsp (6 mL) salt
- 1/2 tsp (2 mL) finely grated lemon rind
- 1/2 tsp (2 mL) each ground cumin, ground allspice and cayenne pepper
- 1/4 tsp (1 mL) black pepper
- 1/3 cup (75 mL) each minced fresh dill and parsley
- 2 tbsp (30 mL) olive oil
Preparation
Toss chicken pieces with garlic and lemon juice.
Cut pomegranate in half crosswise; using juicer, squeeze out 2/3 cup/150 mL juice. Place juice in saucepan with onion, honey, coriander, 1/2 tsp/2 mL of the salt, lemon rind, cumin, allspice, cayenne and black pepper; bring to boil. Boil over medium-high heat until syrupy and reduced to 1/3 cup/75 mL, about 5 minutes. Let cool.
Drain and discard any liquid from chicken; toss with dill and parsley. Coat in pomegranate mixture. Marinate, refrigerated, for 2 to 24 hours.
Reserving marinade, place chicken, skin side up, on rack over baking sheet. Drizzle with oil; sprinkle with remaining salt. Roast in 375°F/190°C oven, basting with marinade after 15 minutes and then with pan drippings often, until skin is crispy and chicken is no longer pink in centre of thickest part, 40 to 60 minutes.
Makes 4 servings.
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