Pomegranate Roasted Chicken Steaks
Aug
Pomegranate syrup and seeds make this dish perfect for Rosh Hashanah, or anytime you want to dress up chicken.
Prep time: 1 hour plus marinating time
Place chicken steaks in a glass dish or Ziploc bag.
Mix pomegranate syrup, 3/4 cup honey, cinnamon, nutmeg, cumin, cayenne and garlic. Add pomegranate mixture to chicken and marinate 2 to 3 Hours, turning once or twice.
Remove chicken from marinade, reserving marinade.
Place marinade in a small saucepan and cook for 10 Minutes to thicken; set aside.
Place chicken, skin-side up in a roasting pan and season generously with salt and pepper. Bake at 375 degrees, uncovered, basting occasionally with cooked marinade, 45 to 50 Minutes. Remove from oven.
Brush chicken with remaining honey. Garnish with pomegranate seeds and serve.
This dish can be prepared in advance. Bake just 45 Minutes. Cool and refrigerate. Before serving, allow chicken to come to room temperature and brush once again with reserved marinade. Bake 15 Minutes in a 350 degree oven before serving.