Moroccan Roasted Pomegranate Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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