Go Back
pomegranate glazed chicken from The Jewish Kitchen
Print This Recipe

Pomegranates Glazed Chicken

This sweet and tangy chicken has the most beautiful color imaginable. It is golden and berry-toned at the same time. Serve with rice and veggies for a delicious meal.
Course Main Dish
Cuisine Jewish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1 4-5 lb. cut up Kosher chicken parts
  • 1/4 cup oil
  • 1/4 tsp. garlic powder
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. paprika
  • 1 Pomegranate divided seed are for garnish/juice of one half reserved
  • juice of one lemon
  • 1 tbs. honey sugar can be subsituted
  • 1/4 cup white wine
  • 1-2 large oranges cut into thick slices

Instructions

  1. Preheat oven to 350 degrees. Mix oil, salt, pepper, garlic and paprika together. Set aside. Put the chicken parts into a large baking dish. Pour mixture evenly over chicken. Place some orange slices around the chicken. Bake for 45-60 minutes, basting often with pan juices.
  2. While chicken is cooking, make the glaze. In a saucepan add the juice of half of the pomegranate, the wine, lemon, and honey. Boil and then lower the heat and cook for about 5 minutes. When chicken is done, plate on a serving dish and pour the glaze over the chicken. Garnish with the seeds and serve.