A kosher recipe a week 2. Pomegranate chicken

A family favorite, originally a Rosh Hashanah dish of Moroccan Jews.

Ingredients :

1/4 cup or 50 ml of olive oil

1 tablespoon of minced garlic, I usually just put them through my garlic "press"

1 (3 1/2 to 4-pound, 1500 g+) chicken, cut up, we usually cut them into quarters

1 pomegranate, halved

1/4 cup or 50 ml dry white wine

Juice of 1 lemon or about 2 tablespoons of 100% lemon juice

1 tablespoon cinnamon- sugar

Salt and pepper to taste.

Method :

Preheat oven to 375°F or 190°C. In a cup, mix oil and garlic, and let it stand for about an hour. Brush garlic oil over chicken with a brush or feather. Place the chicken pieces in a shallow baking dish. Drizzle any remaining oil over the chicken pieces. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear.

Remove 1 tablespoonful of seeds from the pomegranate. Set aside for garnish. Squeeze juice from remaining pomegranate through a sieve into a small bowl.

In a small non-reactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon and sugar. Bring to a boil over high heat. Reduce heat to low and cook for approximately 5 minutes or till it thickens to taste. Season sauce with salt and pepper to taste.

Put the roasted chicken to a serving platter and pierce each piece several times. Pour sauce over the chicken. Garnish with pomegranate seeds and serve at room temperature.

We usually serve it with mashed potatoes. To keep it kosher, use pareve margarine and/or broth for the potatoes. Grandma serves it with rice, my stepmom prefers fries.