Sticky Pomegranate Chicken

From Marcy Goldman’s The Newish Jewish Cookbook, River Heart Press 2019

Ah the flavors of the old testament as expressed by honey and pomegranate syrup and pomegranate spiral. This is a totally satisfying and exotic spin on ‘sticky chickie’. This recipe calls for legs but you can also use chicken breasts, cut in quarters for this delicious dish. Pomegranate molasses is available in Middle Eastern or gourmet food stores or from Amazon 

1/4 cup pomegranate molasses or balsamic vinegar
2 tablespoons light olive oil
2 tablespoons tomato paste
1 tablespoon honey
1/2 teaspoon cinnamon
3 lbs. chicken legs
2 red onions, thinly sliced
1/3 cup pomegranate spirals
Cilantro, minced

In a medium bowl, mix the pomegranate molasses with the oil, tomato paste, honey and cinnamon. Add the chicken and onions and marinate in the fridge 30 minutes or overnight.

Preheat oven to 350 F. Line a baking sheet or roasting pan with foil. Place the chicken pieces on it and bake 35–45 minutes until chicken is cooked through. Transfer to a serving dish and spoon pan juices over chicken. Garnish with minced cilantro and scatter on pomegranate seeds on top. Serve with a kugel, rice or potatoes dusted with sumac on the side.

Serves 4