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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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VAHEED'S
ROASTED POMEGRANATE CHICKEN (PASSOVER)
| INGREDIENTS: |
- 1/4 cup olive oil "ELEA
Brand"
- 1 tablespoon minced garlic
- 1 (3 1/2 to 4-pound) chicken,
quartered
- 1 pomegranate, halved
- 1/4 cup dry white wine
"BARKAN"
- Juice of 1 lemon
- 1 tablespoon cinnamon sugar (KP)
- Sea Salt and pepper
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| INSTRUCTIONS: |
- 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
pomegranate.
- Set aside for garnish.
- Squeeze juice form remaining
pomegranate through a sieve into a small bowl.
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POMEGRANATE SAUCE
DRESSING:
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- 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.
- Transfer roasted chicken to a
serving platter and pierce each piece several times.
- Pour sauce over chicken.
- Garnish with pomegranate seeds
and serve at room temperature.
YIELDS: 4 servings
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| Source: Rabbi
Alan Ira Silver |
!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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