Gout Book.docx

2299 .. RROOAASSTTEEDD PPOOMMEEGGRRAANNAATTEE (^) CCHHIICCKKEENN (^)
This is a favorite Rosh Hashanah dish of Moroccan Jews. The tangy flavor of
pomegranates infuses the sauce for the chicken. Prep time clocks in at 10 minutes and
cook time at 50 minutes for a total of 1 whole hour providing you with 4 generous
portions.
Ingredients:
1/4 cup olive oil
1 Tablespoon minced garlic
1 (3 1/2 to 4-pound) chicken, quartered
1 pomegranate, halved
1/4 cup dry white wine
Juice of 1 lemon
1 Tablespoon cinnamon
Salt and pepper
How to prepare:
 Preheat oven to 375 degrees F.
 In a cup, mix oil and garlic. Brush garlic oil over chicken.
 Place chicken in a shallow baking dish.
 Drizzle any remaining oil over chicken.
 Bake in preheated oven for 45 minutes, basting several times with pan juices, until
skin is browned and juices run clear when a thigh is pierced at thickest part with a
fork.
 Remove 1 tablespoon seeds from pomegranates.
 Set aside for garnish.
 Squeeze juice form remaining pomegranate through a sieve into a small bowl.
 In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and
cinnamon sugar.
 Bring to a boil over high heat. Reduce heat to low and cook 5 minutes.
 Season sauce with salt and pepper to taste.