To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper. Remove skin and trim bones from the side of each breast. Place chicken...
– 3 tablespoons pomegranate molasses
Most Read Stories
- 'It's bigger than sports:' Why the Seahawks decided to stay in the locker room during Sunday's anthem WATCH
- A daring betrayal helped wipe out Cali cocaine cartel
- Huskies get first test of season out of the way and they aced it with win at Colorado | Larry Stone
- Analysis: Three things we learned from the Seahawks' 33-27 loss to the Tennessee Titans
- No more flying with reindeer: Unique Alaska planes to retire VIEW
– 1 tablespoon olive oil
– Grated zest of 1 lemon
– 1/8 teaspoon salt
– 1/8 teaspoon freshly ground black pepper
– 4 chicken breast halves on the bone, skin removed
– Tabbouleh (recipe follows)
– Pomegranate dressing:
– 1 medium clove garlic, peeled and very finely minced
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons lemon juice
– 1 tablespoon honey
– 4 tablespoons pomegranate molasses
– 1/3 cup olive oil
– 2 tablespoons coarsely chopped mint
1. To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper. Remove skin and trim bones from the side of each breast. Place chicken in a glass baking dish. Pour marinade over chicken, cover and refrigerate overnight, turning once.
2. Prepare tabbouleh and refrigerate. It should be served very cold.
3. To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well. Whisk in olive oil slowly, blending well. Stir in mint. Cover and refrigerate until ready to use.
4. Preheat oven to 350 degrees. Heat a 10-to-12-inch nonstick skillet over medium-high heat. Remove the chicken from the marinade. When the pan is hot, place chicken skin-side down and brown well. Transfer to a rack set in a roasting pan. Spoon some of marinade over the top and roast about 35 to 40 minutes or until chicken tests done in the thickest part. (Discard unused marinade.)
5. Transfer chicken to plates and spoon tabbouleh to the side. Drizzle both with pomegranate dressing and serve.
Adapted from “Diva Cooking: Unashamedly Glamorous Party Food” by Victoria Blashford-Snell and Jennifer Joyce