The tangy pomegranate seeds infuse the sauce for this savory chicken dish. Excellent with rice pilaf and leafy greens.
|1⁄4 c||olive oil|
|1 T||garlic (minced)|
|1||chicken (3-4 lbs, quartered)|
|1⁄4 c||white wine (dry)|
|1||lemon (juice of)|
|1 T||cinnamon sugar|
|salt (to taste)|
|pepper (to taste)|
Preheat the oven to 375 degrees.
Mix oil and garlic together in a shallow dish. I recommend using a spoon to mash the garlic slightly in the oil, to further release its flavors.
Brush the chicken with the garlic oil, making sure to cover all surface areas. Place the chicken in a shallow baking dish and drizzle with the remaining oil. Bake for 45 minutes, basting several times with the juices from the pan. If necessary, add a bit of water to the pan for basting purposes. When the skin is browned and the juices run clear when a thigh is pierced at its thickest point with a fork, you know the meat is done.
Remove 1 tablespoon of seeds from the pomegranate. Set them aside for garnishing the dish. Remove the rest of the seeds and squeeze out the juice through a sieve into a small dish. Set aside.
In a small, non-reactive saucepan, mix the pomegranate juice, wine, lemon juice, and cinnamon sugar together. Bring it to a boil, then immediately reduce the heat to low. Cook for 5 minutes. Season with salt and pepper to your liking.
Place the roasted chicken on a serving platter, and pierce in several places. Pour the sauce over the chicken. Garnish with the extra pomegranate seeds, and serve at room temperature.