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Chicken w/Pomegranate, Roasted (M, KLP, TNT)
Source: "Everyday Cooking for the Jewish Home," by Ethel G. Hofman
Serves: 4

1/4 cup olive oil
1 tbsp. garlic, minced
1 3-1/2 to 4-pound chicken, quartered
1 pomegranate, halved
1/4 cup dry white wine
Juice of 1 lemon
1 tbsp. cinnamon sugar
Salt
Pepper

Preheat oven to 375F.

In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tbsp. seeds from pomegranate. Set aside for garnish.

Squeeze juice form remaining pomegranate through a sieve into a small bowl.

In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat.

Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A