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Fragrant Pomegranate Chicken

This recipe will be nice on one of those evenings when something special is called for, but you don't want to spends hours preparing it.
Prep Time15 mins
Cook Time20 mins
In the oven25 mins
Total Time1 hr
Course: Dinner, Main Course
Cuisine: African, Mediterranean, Middle Eastern
Keyword: cardamom, cinnamon, Italian herb blend, Middle Eastern, pomegranate molasses, turmeric
Servings: 4
Author: Candace Wilkinson Roney

Equipment

  • small 4-cup mixing bowl
  • skillet
  • shallow roasting pan, about 9" X 13"
  • large 5-quart mixing bowl

Ingredients

  • 2 pounds bone-in chicken parts
  • Juice from half a lemon
  • 2 tsp. sea salt
  • 1 tsp. turmeric powder
  • ½ tsp. white or black pepper fine grind
  • ¼ tsp. cinnamon powder
  • ⅛ tsp. cardamom powder
  • 3 Tbsp. olive oil
  • 1 cup chicken broth
  • 1 Tbsp. pomegranate molasses
  • 1 tsp. Italian herb blend

Instructions

  • Place the chicken parts in the large mixing bowl and squeeze the lemon over all; set aside at room temperature while blending the spices.
  • In the small mixing bowl, mix together the salt, turmeric, pepper, cinnamon and cardamom. Dust the chicken parts with this fragrant blend.
  • Heat the oil in the skillet over medium-high heat. Brown the chicken on both sides, for about 5 minutes each side, removing to the roasting pan as they finish cooking. Do not crowd the pieces as they cook.
  • Drain the oil from the skillet and add broth, pomegranate molasses and Italian herb blend, scraping the bottom of the pan to loosen the delicious brown bits. Cook for about 5-7 minutes, until the sauce is reduced by half.
  • Pour the sauce over the chicken making sure each piece is coated. Place the roasting pan with the chicken in a preheated 350°F oven.
  • Roast for 25 minutes.