Pomegranate Chicken

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Preparation info

    • Difficulty

      Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

Ingredients

  • 4 lb chicken pieces, unskinned (leg and thigh joints are best)
  • ½ cup pomegranate sauce or paste (you can buy the dark brown, tangy paste or sauce ready-made in Arab-owned stores)

Method

  • You simply half cook the chicken in its skin, then insert some of the paste under the skin and on top, and return to the fairly hot oven (400°F, 200°C, gas mark 6) or barbecue.