I make “Chicken Pomegranate” using a recipe by La Mediterranee restaurant in San Francisco.
The chicken marinates overnight and then you bake it in the marinade.
After baking, the cooked marinade turns into a kind of sauce - I save that and use it as a glaze over roasted branzino.
The recipe was published on ABC7 news, but I think there was a typo (lemon juice listed twice).
Here’s my modified version:
Chicken Pomegranate:
12 drumsticks (about 3 lbs) [Note: I prefer using a butterflied 3 lb chicken and I halve the liquids]
8 oz La Med pomegranate marinade:
Yield: 12 oz pomegranate marinade for 10-12 drumsticks
- 4 oz pomegranate molasses
- 4 oz lemon juice
- 4 oz olive/canola oil
- 1 tsp. sumac
- Pinch oregano
- Pinch thyme
- Pinch basil
- 2 garlic cloves, crushed
- Salt and pepper to taste
- 1 tsp. sesame seeds
- 1/2 cup water or white wine
Marinate the above in 1 gallon ziploc bag overnight
Arrange drumsticks in 3 inch pan
Pour remaining marinade over drumsticks and bake uncovered at 300-325 degrees for 1 hour to 1 hour 15 minutes, until tender.
Source: https://abc7news.com/archive/6847212/
PS: Use fresh pomegranate as a garnish
