Exotic Pomegranate Chicken |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Pomegranate juice makes an excellent marinade for chicken. Its sweet, tart flavor works really well, especially with Middle Eastern spices. Ingredients:
3 tablespoons ground cumin |
3 tablespoons ground coriander |
1 tablespoon herbes de provence |
1 tablespoon ground black pepper |
2 teaspoons ground cinnamon |
1 teaspoon ground cayenne pepper |
2 cloves garlic, minced |
12 chicken drumsticks |
1 (16 fl oz) bottle pomegranate juice |
1 1/2 teaspoons salt |
2 tablespoons olive oil |
Directions:
1. Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.
4. Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
5. While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.
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