Jewish Honey Roasted Pomegranate Chicken Recipe
This chicken dish, using pomegranates, honey, carrots, and apricots, is perfect for the Jewish Holiday Rosh Hashanah as it combines traditional New Year ingredients into a beautiful dish, served with hope for a sweet and fruitful New Year.
Ingredients
| Onions | 2 Medium, sliced | |
| Baby carrots - 2 cups Or Regular carrots - 2 cups, peeled and sliced | ||
| Chickens - 2 whole (3-1/2 lb. each), cut into serving pieces | ||
| Dried thyme | 1 Teaspoon | |
| Kosher salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Dried whole apricots - 1 cup, loosely packed | ||
| Paprika | 2 Teaspoon | |
| Pomegranate juice | 1/2 Cup (16 tbs) (For the Marinade:) | |
| Garlic | 2 Clove (5gm) (For the Marinade:) | |
| Juice and rind of 1 lemon | ||
| Balsamic vinegar | 1/3 Cup (16 tbs) (For the Marinade:) | |
| Olive oil | 2 Tablespoon (For the Marinade:) | |
| Honey | 3 Tablespoon (For the Marinade:) | |
| Pomegranate seeds – 1/4 cup, for garnish | ||
Directions
GETTING READY
1. Rinse the chicken well and pat dry with paper towels.
2. Trim the excess fat.
3. Rub thyme, salt and pepper under the skin and on top.
4. Spray a large roasting pan with cooking spray.
5. Make a bed of onions and carrots in the pan.
6. Place the chicken on top of the vegetables and tuck the apricots between the chicken pieces.
7. Whisk the ingredients for the marinade together in a bowl.
8. Pour over the chicken and sprinkle with paprika.
9. Cover and marinate in the refrigerator overnight or for as long as 2 days.
10. Preheat the oven to 350°F.
MAKING
11. Cover the pan with marinated chicken with foil and place in the preheated oven.
12. Cook the chicken, covered, for 11/2 hours or until tender.
13. Uncover and roast for 30 minutes longer, basting occasionally with the pan juice, until the skin is golden.
14. Remove from the pan from the oven and let cool before refrigerating overnight.
FINALIZING
15. If refrigerated, remove and discard any congealed fat from the chicken before serving and reheat, in the oven for 25-30 minutes at 350°F.
SERVING
16. Transfer the heated chicken, carrots, onion, and apricot to a large serving platter and sprinkle with pomegranate seeds.
17. Serve with couscous on the side.
1. Rinse the chicken well and pat dry with paper towels.
2. Trim the excess fat.
3. Rub thyme, salt and pepper under the skin and on top.
4. Spray a large roasting pan with cooking spray.
5. Make a bed of onions and carrots in the pan.
6. Place the chicken on top of the vegetables and tuck the apricots between the chicken pieces.
7. Whisk the ingredients for the marinade together in a bowl.
8. Pour over the chicken and sprinkle with paprika.
9. Cover and marinate in the refrigerator overnight or for as long as 2 days.
10. Preheat the oven to 350°F.
MAKING
11. Cover the pan with marinated chicken with foil and place in the preheated oven.
12. Cook the chicken, covered, for 11/2 hours or until tender.
13. Uncover and roast for 30 minutes longer, basting occasionally with the pan juice, until the skin is golden.
14. Remove from the pan from the oven and let cool before refrigerating overnight.
FINALIZING
15. If refrigerated, remove and discard any congealed fat from the chicken before serving and reheat, in the oven for 25-30 minutes at 350°F.
SERVING
16. Transfer the heated chicken, carrots, onion, and apricot to a large serving platter and sprinkle with pomegranate seeds.
17. Serve with couscous on the side.
Comments
Comments: 18 |
Add a Comment
chockyfoodie says :
Honey, Pomegranate, makes a wonderful combination and on the top its effect on chicken makes this dish more desirable and appealing too.
Posted on: 26 September 2011 - 3:41pm
Anonymous says :
A truly elegant dish, perfect for the holidays! I think Ill try this for Thanksgiving! Can I use Duck or Turkey instead of Chicken?
Posted on: 26 September 2011 - 2:14pm
foodietweetie says :
Sounds tasty, but the highlight is the nutrients present in the colorful ingredients used:)
Posted on: 26 September 2011 - 2:09pm
Anonymous says :
Honey and chicken .....sounds good......interesting information about Jewish culture.........
Posted on: 26 September 2011 - 1:20pm
Anonymous says :
looks worth a try
Posted on: 26 September 2011 - 1:08pm
shivastuti koul says :
Food for soul!!
Posted on: 26 September 2011 - 12:28pm
shivastuti koul says :
Scrumptiously beautiful..a treat to the eyes and i am sure to the taste buds as well.
Posted on: 26 September 2011 - 12:27pm
shruti says :
Sounds like a rich and flavorful dish. Will prepare this for my Jewish friends..
Posted on: 26 September 2011 - 12:04pm
delicious bites says :
Great..the pomegranate story is quite interesting...now I understand why pomegranate is eaten at this time:)
Posted on: 26 September 2011 - 11:10am
oatmeal says :
Baby carrots with chicken...... Delicious combo......
Posted on: 26 September 2011 - 9:01am
Anonymous says :
Hey that's a wonderful story for the Rosh Hashanah food. Thanks. When food is had after knowing the inner meaning, it is relished better.
Posted on: 26 September 2011 - 7:50am
Rahul - Chef an . . . says :
Pomegranate & Chicken an interesting match...seems enticing..
Posted on: 26 September 2011 - 6:57am
Anonymous says :
A nice dish like Jewish honey pomegranate chicken should definitely bring good luck and hope with its good taste to start New Year.
Posted on: 26 September 2011 - 5:33am
Meaty says :
Awesome dish....honey roast is something i love and adding Pomegranate makes it all the more yummy
Posted on: 26 September 2011 - 2:52am
