Baked Sticky Pomegranate Chicken

RatingDifficultyIntermediate

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Yields6 Servings
Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins
Pomegranate Molasses
 2 pomegranate juice
 0.13 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
 0.50 bunch cilantro (roughly chopped)
 1.75 cups water
 0.25 cup pomegranate seeds
Pomegranate Molasses
1

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

2

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

3

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

The Marinade
4

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

5

Add chicken pieces, toss to coat.

6

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

To Bake the Chicken
7

Preheat oven to 400°F.

8

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

9

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

The Rice
10

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

11

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

12

Remove from heat.

13

Let rest 5 to 10 minutes.

14

Once rested fluff with fork, toss with cilantro.

To Serve
15

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

Ingredients

Pomegranate Molasses
 2 pomegranate juice
 0.13 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
 0.50 bunch cilantro (roughly chopped)
 1.75 cups water
 0.25 cup pomegranate seeds

Directions

Pomegranate Molasses
1

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

2

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

3

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

The Marinade
4

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

5

Add chicken pieces, toss to coat.

6

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

To Bake the Chicken
7

Preheat oven to 400°F.

8

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

9

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

The Rice
10

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

11

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

12

Remove from heat.

13

Let rest 5 to 10 minutes.

14

Once rested fluff with fork, toss with cilantro.

To Serve
15

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

Baked Sticky Pomegranate Chicken


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