Moroccan Roasted Pomegranate Chicken

By VegasBartender

Tiffany Vickers Davis, Cooking Light

NOVEMBER 2010

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.