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  PESACH, PASSOVER RECIPES

 

 
 
 
       
 

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
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.
POMEGRANATE SAUCE DRESSING:
  1. In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar.
  2. Bring to a boil over high heat.
  3. Reduce heat to low and cook 5 minutes.
  4. Season sauce with salt and pepper to taste.
  5. Transfer roasted chicken to a serving platter and pierce each piece several times.
  6. Pour sauce over chicken.
  7. Garnish with pomegranate seeds and serve at room temperature.

YIELDS: 4 servings


Source: Rabbi Alan Ira Silver


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