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Baked Sticky Pomegranate Chicken

Yields6 ServingsPrep 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

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!

Nutrition Facts

Serving Size 1 serving

Servings 6

Amount Per Serving
Calories 170
% Daily Value *
Total Fat 11g17%

Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 60mg20%
Sodium 65mg3%
Net Carbohydrate 5g2%

Dietary Fiber 0g
Sugars 1g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.