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Pomegranite Chicken
6 chicken breasts, with skin or whole chicken, cut in eighths, with skin
3 c pomegranate juice
2 c pomegranate syrup
8 garlic cloves, roughly chopped
1/4 c chopped fresh mint
1/8 c freshly ground black pepper
2 T unsalted butter
Place the chicken in a zip-lock bag and completely cover with the pomegranate juice, syrup, garlic, mint and pepper. Marinate at least overnight or up to 2 nights (turn every so often).
Preheat oven to 350 degrees. Remove chicken from marinade, put marinade into a pot and set aside. In a separate pan, heat butter over high heat, add the chicken, skin side down, and sear for 4-6 minutes until the skin is crisp. It will stick to the pan at first, and release when perfectly seared. Remove the chicken to a baking pan and bake skin side up until cooked through (about 40-45 minutes).
Place the pot of marinade over a medium flame and boil it about 30 minutes or until it reduces by at least half and is syrupy. Make sure it doesn't burn. Skim continuously to remove the chicken impurities that will rise to the surface.
Serve chicken on a warmed plate with sauce dribbled over it. Serves 6. |
