POMEGRANATE GLAZED CHICKEN

Pomegranate-Glazed Chicken
Laura Frankel
From Jewish Cooking for All Seasons

Chicken
2 chickens, about 4 pounds each, cut by butcher into 6 pieces each, on the bone
Kosher salt and freshly ground black pepper
1 tablespoon olive oil

Glaze
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 medium shallot, finely chopped
1 cup pomegranate molasses (available at Middle-Eastern groceries and gourmet markets)
3 tablespoons dark-brown sugar
1 tablespoon tomato paste
1 cup chicken stock
Garnish (optional):
Fresh pomegranate seeds
Chopped fresh flat-leaf parsley

Preheat oven to 350 degrees. Season chicken pieces with salt and pepper.

Heat large, deep saute pan over medium-high heat, and lightly coat bottom of pan with olive oil. Brown chicken pieces on all sides, in batches, without crowding. When pieces are well browned (drumsticks and thighs will take longer than breast and wing pieces), transfer white and dark meat pieces to separate baking dishes.

To make glaze: Heat small saucepan over medium-high heat, and lightly coat bottom of pan with olive oil. Saute garlic and shallot until lightly browned. Add pomegranate molasses, sugar, tomato paste and stock. Lower heat to medium and cook, stirring, until well combined and glaze has thickened, about 10 minutes.

Brush chicken pieces with pomegranate glaze, and roast until cooked through and a thermometer inserted into the thigh registers 160 degrees, 30 to 35 minutes for white meat and about 45 minutes for dark meat. Brush chicken with glaze halfway through cooking and again when it is removed from the oven.

Serve chicken, sprinkled with your choice of garnishes. Accompany with rice pilaf, if you like. Glaze can be stored in the refrigerator, covered, up to 2 days.

Makes 4 to 6 servings.

Approximate values per serving: 1,291 calories, 82 g fat, 22 g saturated fat, 453 mg cholesterol, 46 g carbohydrates, 86 g protein, 772 mg sodium, trace fiber, 57 percent of calories from fat.