Alright, today I like to demo my famous pomegranate chicken. Well, it’s actually not famous. It is pomegranate chicken. It’s a very, very exotic dish. Why? Because we’re using pomegranate juice. So that automatically makes it exotic.
Here is a spice mixture that there’s too many things in there to name, so you have to go to the site. I have it all spelled out for you, how much is cumin and colander and some hot peppers, some herb de provence, little bit of cinnamon believe it or not. And anyway, go to this site, all the amounts are there. Right, I’m going to put in some crushed garlic, about two cloves.
Now, I’m going to marinate this overnight in some pomegranate juice. But I got this thing. I like to get the dry spices mix on to the chicken first before I pour over my juice. I don’t know, I probably just could do everything in the end or, sorry, everything in the bag and just shake it up. Probably would be the same thing, but I like the spices touching the chicken before I pour on the sauce. So, it’s probably just me being crazy but I don’t know. I got a theory. That’s 16 ounces of pomegranate juice. They sell that every store now.
You know those oxidants that I’ve never like, I’ve always been anti oxidant, alright. So everyone’s suppose to be drinking pomegranate juice now because of the antioxidants, but I’m going to use a 16 ounce bottle of pomegranate juice. Now they didn’t have the plain one, I actually use the tangerine pomegranate juice. So this should be really nice. They have blueberry, they have cherry, so the plain one works great. So whatever one you can get.
So that is one day later, alright. 12 hour minimum. Okay, 24 hour is actually better. So after 24 hours, 12 minimum, you’re going to take it out of the bag. You’re going to put it in a bowl. Do not, do not throw away that marinate. What you’re going to do here, you're going to pour that off into a sauce pan and we’re going to reduce that down to kind of a sauce and we’re going to top the chicken with it. See how it so kind of works together. So pour that off.
Now we’re going to get this ready for the oven. Take a paper towel, wad it up. Use your tongs and pat this dry. Because I don’t want my spice mixture and my olive oil mixing with water. They won't stick. So once those are pretty much dried, you're going to take your marinated chicken legs, chicken drumlets. They’re not really the leg. The leg is the thigh and the drumsticks. So, like you really care about that. Add a couple of tablespoons of my spice mixture and about a tablespoon and a half of olive oil. And we’re going to mix this up, and what I did forget is salt. So, we’re going to need about teaspoon and a half of salt. Now the marinate had no salt in it, so you're going to salt this right before they go in the oven. We’re going to put them in a baking dish.
Now make sure, it’s okay if the chickens touching, but you don’t want them on top of each other. So this dish just perfectly fit this 12 chicken legs so if you’re using a smaller dish and you pile them on top of each other, they’re not going to bake evenly. I baked them at 400 for about 40 minutes. You know when they’re done, they’re tender, they’re fork tender. So you got to use your own cooking time. I have a different size pan. If your pan’s bigger, they’re going to cook faster.
In that 40 minutes, I took that time to reduce that pomegranate juice basically down to a sauce. So it’s not really thick like a syrup although it did thicken a little bit. I probably reduced it by two thirds so that two cups of juice is probably, what’s a third of two cups. Someone figure it out and post it on this site. We just reduced down by about two thirds, and that is one delicious, delicious exotic almost erotic. But one exotic chicken dish. That pomegranate juice has that just beautiful sweet tart flavor. Alright, I’ll just use all those exotic middle eastern spices and herbs that came in in the cinnamon, the colander and so forth. And again, check the amounts in the site. You can make your own custom mix. Really simple, you might not like it certain when I use so. Very versatile dish, the pomegranate juice is the common denominator. That makes a great marinate for chicken. And we’re always looking to figure out new things to do to chicken. Well, that really didn’t come out right. You know what I mean. New ways to use chicken in recipes. It gets boring, and this certainly is not boring. I served it on some saffron rice pillof. I’ve a little bit of almond and carrots in there. I will actually going to demo that for you. So anyway give this a try, drink a bottle for yourself. It’s good with the antioxidants. And then use some for the marinate. Alright, give it a try and enjoy.
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