| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | tb | Minced garlic |
| 1 | Chicken; (3-1/2 to 4-pound) quartered | |
| 1 | Pomegranate; halved | |
| 1/4 | c | Dry white wine |
| 1 | Lemon ; Juice of | |
| 1 | tb | Cinnamon sugar |
| Salt and pepper |
INSTRUCTIONS
This is a favorite Rosh Hashanah dish of Moroccan Jews. Because ot their many seeds, pomegranates symbolize the hope that in the year ahead, Jews will be able to perform many worthy deeds, or mitzvahs. -- 4 servings 1. Preheat oven to 375 degrees F. In a cup, mix oil and garlic. Brush garlic oil over chicken. 2. 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. 3. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice from remaining pomegranate through a sieve into a small bowl. 4. 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. 5. 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. Posted to JEWISH-FOOD digest V97 #328 by BNLImp <BNLImp@aol.com> on Dec 18, 1997
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