Baked Sticky Pomegranate Chicken

Baked Sticky Pomegranate Chicken


Pomegranate Molasses

Place the pomegranate juice, sugar and lemon juice in a small saucepan set over medium heat.

Stir until the sugar has dissolved then reduce heat to medium-low and cook until you have the consistency of thick syrup.

Remove from the heat and allow to cool. This whole process took about 1 hour.

The Marinade

Place garlic, ginger, sesame oil, pomegranate molasses, soy sauce and oil in a bowl.

Add chicken pieces, toss to coat.

Leave to marinate for at least a couple of hours or overnight if time allows.

To Bake the Chicken

Preheat oven to 400°F.

In a large casserole dish or pan place the chicken pieces, lay flat.

Cook for 45 to 55 minutes until pieces are cooked through.

The Rice

To make the rice, add water and rice, bring to a boil.

Cover pan and reduce heat, cook for approx.15 minutes.

Remove from heat.

Let rest 5 to 10 minutes.

Once rested fluff with fork, toss with cilantro.

To Serve

Mound rice unto plates, top with chicken and sprinkle with pomegranate seeds. Enjoy!

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Baked Sticky Pomegranate Chicken


November 28, 2017

  • Prep: 20 mins
  • Cook: 55 mins
  • Yields: 6 servings


Pomegranate Molasses

2 cups pomegranate juice

1/8 cup Fructevia

2 tbsp lemon juice

The Marinade:

2 garlic cloves (finely chopped)

1 tbsp fresh ginger (grated)

1 tsp sesame oil

4 tbsp pomegranate molasses (see above)

1 tbsp light soy sauce

1 tbsp extra virgin olive oil

The Chicken

1 organic free range chicken (cut into 6 to 8 pieces)

The Rice

1 cup jasmine rice

1/2 bunch cilantro (roughly chopped)

1 3/4 cup water

1/4 cup pomegranate seeds


Nutrition Facts

Serving Size1 serving
Total Fat64g
Saturated Fat17g
Trans Fat0g
Total Carbohydrates32g
Dietary Fiber2g
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