Moroccan Roasted Pomegranate Chicken
- 1 (3 lb) whole chickens
- 1 teaspoon kosher salt, divided
- 1 pomegranate, quartered
- 3 tablespoons dry white wine
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- Preheat oven to 350 degrees.
- Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
- Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
- Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
- Remove chicken, and rack from pan and let stand 10 minutes.
- Remove skin from dark meat, and discard.
- Remove seeds from pomegrante, set 1 tablespoon seeds aside.
- Place remaining seeds in a blender, pulse to crush.
- Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
- Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
- Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
- Cook 16 minutes or until reduced to 1/3 cup.
- Remove from heat, and stir in lemon juice, and remaining salt.
- Serve sdauce with chicken, and sprinkle with remaining seeds.
whole chickens, kosher salt, pomegranate, white wine, sugar, ground cinnamon, black pepper, garlic, lemon juice
Taken from www.food.com/recipe/moroccan-roasted-pomegranate-chicken-459193 (may not work)