Pomegranate Chicken!!! This is for two servings, so increase amt of ingredients to your liking. Ingredients 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon herbes de Provence 1 teaspoon ground black pepper 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cayenne pepper 2 clove garlic, minced 4 chicken drumsticks 3/8 (16 fl oz) bottle pomegranate juice 1/2 teaspoon salt 2 teaspoons olive oil 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. 2. Remove the chicken from the bag, reserving the marinade. 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. Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. 4. 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. Pair with your choice of side(s). I, personally, may pair it with a small garden salad and some fruit or some asparagus and black eyed peas.
Posted on: Tue, 18 Jun 2013 16:03:04 +0000