Pomegranate-Marinated Chicken
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.
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INGREDIENTS
NutritionChicken
- 3tablespoons pomegranate molasses
- 1tablespoon olive oil
- 1
- 1⁄8teaspoon salt
- 1⁄8teaspoon fresh ground black pepper
- 4
Pomegranate dressing
- 1
- 1⁄2teaspoon kosher salt
- 1⁄4teaspoon fresh ground black pepper
- 2tablespoons lemon juice
- 1tablespoon honey
- 4tablespoons pomegranate molasses
- 1⁄3cup olive oil
- 2tablespoons coarsely chopped mint
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DIRECTIONS
- 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.
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