Although the pomegranate has been around for thousands of years, playing a key role in many ancient cultures, it has been “rediscovered” and is enjoying a resurgence in popularity with audiences who have discovered the sublime flavor and impressive antioxidant content of this exotic fruit. This recipe pairs this versatile fruit with chicken for a unique and delicious winter dish.
INGREDIENTS:
1 large lemon
2 sprigs fresh rosemary
1 five pound natural whole chicken
2 cups pomegranate juice (unsweetened)
1 tablespoon organic Dijon mustard
1/2 teaspoon fresh garlic, minced
2 tablespoons plus 1 teaspoon arrowroot
1/4 tsp freshly ground black pepper
1 pomegranate, seeded
METHOD:
Preheat oven to 375°F.
Poke holes in the lemon. Place whole lemon and rosemary inside chicken cavity. Tie chicken legs together and place in roasting pan.
Combine juice, mustard, garlic, and arrowroot for basting. Pour mixture over chicken, and sprinkle with black pepper.
Bake 20 minutes and baste. Bake another 20 minutes, and baste again. Add pomegranate seeds. Reduce heat to 350°F and bake another hour, basting every 20 minutes.
Pour off liquid and reserve. Let chicken rest 15 minutes under a "foil tent". Skim fat off reserved liquid. Carve chicken and serve with reserved glaze.
Serves 4-6
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