• POM Recipe 1 – Pomegranate-Glazed Chicken

  Filed under Main Dishes - Chicken
  Jul 11
  Every once in awhile, I’ll see a recipe on a blog or on tv and have to make that recipe right away. This was one of them. I was lying in bed one morning, watching a dvr’d episode of Everyday Food. This recipe was shown, and I thought it was fate – seeing that I had a bunch of POM juice in my fridge, courtesy of the folks at POM Wonderful. I hadn’t decided how I wanted to use the juice, but this recipe screamed out to me.

  It was super easy, and quite tasty. The reserved glaze that you drizzle is a must, because the glaze that you brush on the chicken doesn’t come through as much as the drizzled glaze. I loved the little bit of sweetness that came through – it paired nicely with the moist chicken.

  I’ll be serving up the rest of the goodies I made with the POM juice over the next few days. Make sure to come back and check them out!

  Pomegrante-Glazed Chicken
  from Everyday Food

  serves 4

  2 cups pomegranate juice
  1 cup orange juice
  1 teaspoon dried rosemary
  3 garlic cloves, smashed
  coarse salt and ground pepper
  2 teaspoons red wine vinegar
  4 bone-in chicken breast halves

  Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.

  Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve half the glaze for serving.

  Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

  

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  17 Comments

17 Responses to “POM Recipe 1 – Pomegranate-Glazed Chicken”

1. 

   LoveFeast Table said on July 11th, 2009 at 2:40 pm

   We love to do a pomegranate glaze on our turkey at Thanksgiving! Beautiful ruby bird! It is delicious! Of course the first time we made it, there was no POM juice, so we hand squeezed all the pomegranates!

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2. 

   Alisa@Foodista said on July 11th, 2009 at 3:00 pm

   I can't wait to try this.Looks delicious and I just might try it with fresh pom juice too I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set to go, Thanks!

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3. 

   Sippity Sup said on July 11th, 2009 at 6:43 pm

   That is some pretty chicken. I love the unexpected bit of rosemary with the pom and OJ. GREG

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4. 

   biz319 said on July 11th, 2009 at 8:29 pm

   Looks delicious – I wish I could convince my husband to have sweet on meat but he won't go for it!

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5. 

   Rosa's Yummy Yums said on July 11th, 2009 at 11:20 pm

   A pleasant combo!

   Cheers,

   Rosa

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6. 

   Karine said on July 12th, 2009 at 1:05 am

   Wowow such a great recipe! Pomegranate are chicken are great together!

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7. 

   Frieda said on July 12th, 2009 at 7:05 am

   Found your site through Foodie Giveaway and the Hive. I look forward to reading and trying the recipes of another Utah blogger!

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8. 

   Lisa-Marie said on July 12th, 2009 at 2:17 pm

   This looks amazing! MMMMM Chicken. I am going to have to make this tomorrow I think!

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9. 

   kat said on July 12th, 2009 at 2:37 pm

   Oh yeah, POM juice really does make a great chicken glaze

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10. 

    Cathy - wheresmydamnanswer said on July 12th, 2009 at 9:25 pm

    Thanks for the recipe will make this tonight!!

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11. 

    Grace said on July 12th, 2009 at 9:36 pm

    i still have a couple bottles of the stuff from all those months ago, and this is the PERFECT use for it. love the simplicity of it all!

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12. 

    Anonymous said on July 13th, 2009 at 5:01 pm

    Is this to be cooked "15 to 20 minutes" *more*? Otherwise you only baste twice, the first time at 15 minutes, then 5 minutes later. The recipe says "brushing with glaze every 5 minutes until chicken is cooked through," which implies more than one additional basting.

    Sandra

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13. 

    Jennifer said on July 13th, 2009 at 7:08 pm

    I love glazed chicken and the pomegranate glaze sounds really, really good.

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14. 

    Pam said on July 14th, 2009 at 12:01 am

    This looks good! I still have some of the pomegranate juice in my fridge too!

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15. 

    Julie said on July 14th, 2009 at 5:57 pm

    This looks delicious! I've been looking for an excuse to use pomegranates in my cooking. Here is my chance!

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16. 

    Cathy - wheresmydamnanswer said on July 14th, 2009 at 6:25 pm

    Made this for dinner the other night and it was amazing!!! OMG I will make this one again and again!!

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17. 

    Spryte said on July 15th, 2009 at 6:00 pm

    Yum!! That sounds so tangy!

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