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Pomegranate Chicken
This roasted chicken is a perfect main course for Rosh HaShana, since the Pomegranate (Rimon) is the sixth of the symbols on our holiday table, eaten with the prayer ”May our merits/good deeds be as numerous as the seeds in a pomegranate”. Apparently the Sages took the time to count the seeds in a lot of pomegranates, and decided that they average 613, the number of Mitzvot Jews are bound to observe – which is also why silverRimmonim (pomegranates) are used to decorate Torah scrolls.
Ingredients
- Serves 4-6
- 1 chicken, cleaned (I buy Kosher, organic, grass-fed and it makes a difference!)
- 2 pomegranates or 1 cup fresh pomegranate seeds
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, slightly pressed
- 1/3 cup dry white wine
- salt and black pepper to taste
Directions
Preheat the oven to 350 F.
Cut the pomegranates in half and using a citrus reamer scoop out the seeds.
Set 2 tablespoons of the seeds aside and press the rest through a food mill or potato masher, gathering the juice in a bowl. .
Heat the olive oil with the garlic in an oven-proof pan or sauteuse; add the chicken and brown it on all sides.
Add salt and pepper and the white wine and allow the wine to evaporate.
Transfer the pan into your oven and roast for an hour at 350 F, turning it and basting it with its own juices a couple of times.
When you notice that the garlic is becoming dark, discard it.
When the chicken is cooked, transfer it to a serving bowl; add the pomegranate juice to the roasting oil/juice in the pan, and heat it on the stovetop, allowing it to simmer for about 3 minutes. Add the 2 tablespoons of pomegranate seeds, and serve this sauce as an accompaniment to the chicken.
https://dinnerinvenice.com/2011/09/18/pomegranate-chicken/
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