Exotic Pomegranate Chicken recipe

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Ingredients

3 tablespoons ground cumin
3 tablespoons ground coriander
1 tablespoon herbes de Provence
1 tablespoon ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cayenne pepper
2 cloves garlic, minced
12 chicken drumsticks
1 (16 fl oz) bottle pomegranate juice
1 ½ teaspoons salt
2 tablespoons olive oil

Nutrition Info

428.8 calories
carbohydrate: 18 g
cholesterol: 128 mg
fat: 21.5 g
fiber: 2.7 g
protein: 39.2 g
saturatedFat: 5 g
servingSize: -
sodium: 717.8 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl, sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.

  2. Preheat oven to 400 degrees F (200 degrees C).

  3. Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.

  4. Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

  5. While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.

Recipe Yield

6 servings

Recipe Note

Pomegranate juice makes an excellent marinade for chicken. Its sweet, tart flavor works really well, especially with Middle Eastern spices.

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