Sweet, tart and jewel-tone pomegranates are commonly enjoyed during Rosh Hashanah, the Jewish New Year celebrations, and there are many theories about what this majestic fruit symbolizes. One explains the fruit’s (supposed) 613 seeds represents the 613 good deeds in the Hebrew Bible. Another refers to pomegranates as a symbol of fertility, representing a happy new year of unlimited possibilities. Though my favourite reason to eat these ruby-red gems is because they’re a versatile fruit that adds sparkle to both savoury and sweet recipes, all season long.
In this dinnertime treasure, we pair pomegranate molasses and pomegranate seeds with fresh ginger to make a seasonally-spiced chicken bake fit for holiday entertaining. As it bakes, a mouthwatering gravy forms at the bottom the dish, which you can serve with couscous or rice to soak it all up. This recipe is perfect for any occasion, simple enough for weeknight cooking and regal enough for elegant holiday entertaining.
Prep Time: 20 minutes
Marinade Time: 1 hour
Cook Time: 40 minutes
Total Time: 2 hours
1/4 cup pomegranate molasses
3 Tbsp olive oil
1 Tbsp fresh minced ginger plus 1 (2-inch) piece thinly sliced
1 tsp cinnamon
2 cloves garlic, minced
1 tsp salt, more for serving
1 (3 lb) whole chicken broken into 8 pieces or 4 skin-on, bone-in chicken breasts, halved
1 Spanish onion, thinly sliced
1/2 cup pomegranate seeds
1/2 cup chopped parsley
1/8 tsp ground pepper
Warm cooked couscous or rice, for serving, optional
1. In a large zip-top bag, mix pomegranate molasses, olive oil, 1 Tbsp minced ginger, cinnamon, garlic and salt. Place chicken and onions in bag and massage to coat with mixture. Refrigerate for at least 1 hour, up to 1 day in refrigerator.
2. Preheat oven to 400ºF. Place chicken and onions in a single layer in a large ovenproof baking dish. Discard remaining marinade. Place thinly sliced ginger in-between chicken pieces.
3. Bake until chicken is cooked through and onions are tender, 35 to 40 minutes. Remove from oven and garnish with fresh pomegranate seeds, parsley, additional salt and pepper. Serve with warm couscous or rice, if desired.
Add some sparkle to the rest of your plate with our best-ever holiday sides.