Blushing Pomegranate Chicken

Blushing Pomegranate Chicken

8
hannahjo27 0

"Pomegranate marinated chicken simmers alongside ginger accented sweet potatoes. This recipe requires very little prep work and minimal attention so you can easily cook it while going about your holiday business! Serve over hot rice."

Ingredients

2 h 55 m {{adjustedServings}} servings 494 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Arrange sweet potatoes and chicken pieces in a 9x13 inch baking dish. In a small bowl, mix together pomegranate juice, sherry vinegar, olive oil, brown sugar, ginger, garlic, and salt and pepper. Pour over chicken and sweet potatoes. Cover, and marinate for 1 to 2 hours, turning once.
  2. Preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 45 minutes, or until chicken and sweet potatoes are cooked through. Baste with cooking juices several times while cooking.
  3. Sprinkle with green onion and pomegranate seeds before serving.
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Reviews

8
  1. 9 Ratings

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The sweet potato tasted really delicious but the chicken was a little disappointing. Next time I'll use less vinegar and I'll use grape juice in stead of the very expensive pomegranate juice - I...

We really liked this, but we just made it with chicken breasts, not the whole chicken. The sauce is tart, which we liked, but if I made it for company, I'd definitely use less vinegar.

In response to BIDPOOL: I've had the same thing happen to me when making a pomegranate-based butter sauce. The trick is to use a non-reactive saucepan (i.e. stainless steel).