Description
This simple pomegranate chicken recipe is perfect for any holiday table. Glazed and beautiful, it is super simple to make and tastes luscious!
Ingredients
4 garlic cloves, grated
1/4 c plain whole milk yogurt
1/3 c plus 2 T pomegranate molasses
4 T honey (divided)
3.5 t Morton’s kosher salt
Black pepper to taste but I used a sprinkle of Aleppo and Urfa chiles
4 lb whole chicken with backbone removed
Olive oil for skillet
2 T unsalted butter
1/4 c pine nuts or slivered almonds
1.5 c pomegranate juice
1 lime, zested and squeezed for juice
Pomegranate arils for garnish
Instructions
Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 T honey and 3.5 t Morton’s kosher salt in a large ziplock bag. Combine well. Place spatchcocked chicken in bag and seal and place in fridge for at least 12 hours or longer.
Before roasting remove chicken from the fridge about an hour before cooking and bring it to room temperature.
Place rack in second to the top position in oven and preheat to 450 degrees. Stir remaining 2 T pomegranate molasses and honey in a small bowl.
Drizzle enough oil into a large heavy skillet such as a cast iron to barely coat the bottom.
Remove chicken from marinade and let excess drip into bag. Place in skillet skin side up. Dry chicken with a paper towel and then brush with the pomegranate honey glaze. Sprinkle with the salt and pepper.
Roast chicken until it is dark and laquered over most of its surfaces and the juice runs clear when the thigh is poked with a sharp skewer. Small chickens mau not take as long and bigger chickens may take longer. For a 4 lb chicken it took me about 30 minutes. Transfer to a cutting board and let rest for 15 minutes.
Meanwhile melt butter over medium-low heat. Cook pine nuts, tossing often until golden and they smell nutty-about 3 minutes.
Zest the lime and squeeze the lime juice and set aside.
Before serving pour room temperature pomegranate juice onto a shallow serving platter. Place cut chicken on top. Spoon over the buttery pine nuts. Garnish with lime zest and pomegranate arils. Sprinkle with flaky salt.
Notes
Thanks Andy Baraghani for this great recipe.