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Persian Pomegranate Glazed Chicken

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Submitted by: film_score

 

This moist and delicious chicken dish is first rubbed with a savory mixture of spices, then baked with a fruity glaze.
 

Ingredients

  • 2 cups pomegranate juice
  • 1/4 cup white wine
  • 2 Tablespoons honey
  • 1 lemon, juiced
  • 2 Tablespoons finely minced onion
  • 2 teaspoons garlic cloves, finely minced
  • 1 Tablespoon fresh mint leaves, finely minced
  • 8 skinless chicken breasts, bone-in
  • Salt and freshly ground pepper
  • Mint leaves, for garnish
  • Pomegranate seeds, for garnish
  • Persian Spice Rub:
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground allspice

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Method

Preheat oven to 375 degrees. Combine pomegranate molasses, white wine, honey, lemon juice, onion, garlic, and mint in medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency. Place about 1/3 of glaze in a separate bowl and reserve. Season chicken with salt and pepper and Persian Spice Rub. Generously brush with glaze from saucepan and place chicken on a baking sheet lined with foil, skin side down, and bake for 10 minutes. Turn chicken oven and brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked through. Place breasts on a large serving platter and drizzle with reserved glaze. Garnish with mint leaves and pomegranate seeds. Persian Spice Rub: Combine coriander, cumin, turmeric, and in a small bowl. Mix well to combine.

 

Notes:

 

Number of Servings: 4

 

Submitted by: film_score ()

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