Long time no post! Well, you’ll be seeing a lot more of me because I’ve decided to get my groove on..on Youtube! YAAAAS bitch, YAAAAS! I’ve been wanting to figure out a better, easier way to not only share recipes, but also feel free to be more of my silly-self. I get to be exactly who I am on the Tube, and I won’t make any apologies for it. With that said, I’ll post the ingredients on this blog, but you’ll have to watch the video for instructions on how to cook it. Little do you know, editing is a bitch. Taking pics of every single step, editing every single photo, was tedious and it got annoying real quick. It’s much easier for me to edit a video clip down to an appropriate size, and I think it’s more beneficial for you as well.
It’s gonna take me a few videos to really get the hang of what I want to do, but I gotta start from somewhere. I plan on featuring many recipes, including videos on tips and tricks, answering your questions and much more.
Now, let’s talk about this incredible, super sexy pomegranate chicken. Pomegranate molasses is the star of the show, and you can find it at most modern grocery chains, if not, online for sure. Despite it’s name, it isn’t anything like regular molasses. It’s basically pomegranate juice reduced down to a thick syrup — and it’s delicious. One thing I learned when using it, is that a little goes a long way. I have plenty of glaze left over from this recipe, enough to coat another chicken or two. I’m not complaining though. The stuff is absolutely delicious. If you love pomegranates, you’re going to love this recipe. The marriage of it’s trademark tartness, paired with the herbaceousness of the mint, parsley, sage, thyme and rosemary, plus the aromatic mellow sweetness of the garlic and scallion makes it magical. It’s alsol got a great amount of heat from the crushed red pepper.
After your chicken has marinated for 4-24 hours (24 for max flavor), don’t throw the marinade away! Make sure you add a little brown sugar or honey to it over heat and reduce it to a thick glaze. This will also kill any raw-chicken germs, so don’t worry about that.
This recipe will work for two small 3-pound birds, or one large 6-pounder. If you have just one small chicken, you can still make this, just half everything. It’s extremely adaptable, so please make it your own.
I served my two chickens over some super fluffy lemon and mint couscous — if you want the recipe for that, let me know in the comments. It’s SUPER easy. If you have any glaze leftover, store it in your fridge in an airtight container for up to a week.
Recipe can be halved for just one chicken, or left as is for two small chickens or one larger bird.
- 1/2 cup loosely-packed fresh mint
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh sage, chopped
- 1/2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme
- Juice and zest from 1 lemon
- Juice from 1 orange
- 1 to 2 scallions, chopped
- 8 large garlic cloves, finely minced
- 1/2 to 1 tbsp crushed red pepper
- 3 to 4oz Pomegranate Molasses per chicken (if using two small, 6 oz for one large bird)
- 3 to 4 tbsp neutral tasting oil (such as canola, vegetable, or grapeseed)
- *Brown sugar or honey, to taste
- Mix all ingredients (except chicken and brown sugar or honey) together in a medium to large bowl, thoroughly.
- Place chicken in a large ziploc bag or container, pour marinade over chicken and refrigerate for 4 to 24 hours.
- Preheat oven to 350. Place chicken on a baking rack over a foil lined baking sheet. Tuck the wing tips under the breast meat to prevent burns. Pat excess surface moisture, add a final sprinkle of kosher salt and black pepper. Place in oven on the lower-middle rack, for 30 minutes.
- Meanwhile, reduce your reserved marinade in a saucepan over high heat until it comes to a boil. Reduce to a low-simmer for 10 minutes or until it reduces by about half. Add brown sugar or honey to the mixture to balance the tartness of the pomegranate. This amount will be up to you. Taste as you go, adjust seasoning.
- Take the chicken out of the oven after 30 minutes, and baste it with the pomegranate glaze.
- Place back in oven and finish cooking until done. White meat should register 160-165 degrees on an instant read thermometer, and the dark meat should register 170-175.
- Allow chicken to rest for at least 10 minutes.
Chef Resha is an accomplished self-taught private chef, home cook, public figure, and recipe developer based in the DC Metro area. Creator and owner of CarnalDish — an incredibly delicious and renowned website full of sinful comfort food recipes made with love. CarnalDish has been featured on Good Morning Washington, Ebony magazine, Essence, Huffington Post, BuzzFeed, Newport, The Dr. Oz Show, and many more notable publications.