Prep 30 mins
Cook 1 hr
An adopted recipe, one that I enjoy very much, I love pomegranate molasses! If you haven't tried it, please do - it does make a DIFFERENT CHICKEN DISH. I love the dressing on a bowl of salad greens too.
- 3 tablespoons pomegranate molasses
- 1 tablespoon olive oil
- 1 lemon, zest of, grated
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 4 skinless chicken breast halves, on the bone
- 1 garlic clove, peeled and very finely minced
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 4 tablespoons pomegranate molasses
- 1⁄3 cup olive oil
- 2 tablespoons coarsely chopped mint
- To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
- Remove skin and trim bones from the side of each breast.
- Place chicken in a glass baking dish.
- Pour marinade over chicken, cover and refrigerate overnight, turning once.
- To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
- Whisk in olive oil slowly, blending well.
- Stir in mint.
- Cover and refrigerate until ready to use.
- Preheat oven to 350 degrees.
- Heat a 10-to-12-inch nonstick skillet over medium-high heat.
- Remove the chicken from the marinade.
- When the pan is hot, place chicken skin-side down and brown well.
- Transfer to a rack set in a roasting pan.
- Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
- (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.
Very unusual and attractive to the eye, not to mention delicious.
Fabulous! Served it with saffron basamati rice.
Was planning to make this dish for the family tonight, but unexpectedly company showed up, so I cut the chicken breasts in half and shortened the oven time a bit. Served with Turkish Pilaf and tomato and cucumber salad. The guests asked for the recipe, so they can impress their friends. Very unusual recipe. (Not for people who always eat out at the same restaurant and order the same dish...) I used very fresh Thai Mint from my garden and very good honey. Mint and honey are the key, I think. DH wants to know if I can use the sauce with other meats. Will experiment. Thank you Mean Chef!