Persian Pomegranate Glazed Chicken
2 cups pomegranate juice
1/4 cup white wine
1 tablespoon molasses
2 tablespoons honey
1 lemon, juiced
2 tablespoons finely minced onion
2 teaspoons garlic cloves, finely minced
1 tablespoon fresh mint leaves, finely minced
8 skinless chicken breasts, bone-in
Salt and freshly ground pepper
Mint leaves, for garnish
Pomegranate seeds, for garnish
Persian Spice Rub:
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground allspice
Preheat oven to 375°.
Combine pomegranate juice, molasses, white wine, honey, lemon juice, onion, garlic, and mint in medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency. Place about 1/3 of glaze in a separate bowl and reserve.
Season chicken with salt and pepper and Persian Spice Rub. Generously brush with glaze from saucepan and place chicken on a baking sheet lined with foil, skin side down, and bake for 10 minutes. Turn chicken oven and brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked through.
Place breasts on a large serving platter and drizzle with reserved glaze. Garnish with mint leaves and pomegranate seeds.
Persian Spice Rub: Combine coriander, cumin, turmeric, and in a small bowl. Mix well to combine.
Number of servings: 4