Exotic Pomegranate Chicken

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Speaker: Alright, today I would like to demo my famous pomegranate chicken. Well, it's actually not famous though. It is pomegranate chicken, it's a very, very exotic dish, why because we use pomegranate juice. So it automatically makes it exotic. Here is a spice mixture that there is too many things in there to name, so you have to go to the site, I have it all spelled out for you how much it's cumin and coriander and some hot pepper and some herb de Provence, little bit cinnamon believe it or not. Anyway, go to the site, all the amounts are there. Alright, I am going to put in some crushed garlic, it's about too close. Now, I am going to marinate this overnight, add some pomegranate juice, but I got this thing. I like to get the dry spices mixed on to the chicken first before I pour over my juice. I don't know, I probably could just do everything in the bag and just shake it up. Probably, It would be the same thing, but I like the spices touching the chicken before I pour on the stuff. So it's probably just me being crazy. But I don't know, I got a theory, that's 16 ounces of pomegranate juice, they sell that in every store now. You know those oxygens that I have never liked, I have always been anti-oxygen right. So everyone is supposed to be drinking pomegranate juice now, because of the anti-oxygens. But I am going to use a 16 ounce bottle of pomegranate juice. Now, they didn't have the plain one actually I use the tangerine pomegranate juice. So this should be really nice, they have blueberry, they have cherry. The plain one works great. So whatever one you can get, so that was one day later, alright 12 hour minimum, okay, 24 hour is actually better. So after 24 hours, 12 minimum, you are going to take it out of the bag, you are going to put in a bowl. Now, do not throw away that marinate, because what you are going to do there, as you are going to pour that off into saucepan, that we are going to reduce that down the kind of sauce and we are going to top the chicken with it. See how it all kind of works together. So pour that off. Now, we are going to get these ready for the oven. Take a paper towel, watt it up, use your tongs and pat these dry, because I don't want my spice mixture and my olive oil mixing with water, it won't stick. So once those were pretty much dried, you are going to take your marinated chicken legs, chicken drummers, and not really the legs, the thigh and the drumsticks like you really cared about that. Add a couple of tablespoons of my spice mixture and about a tablespoon and half of olive oil. Alright, and we are going to mix this up and what I did forget is salt. So we are going to do about two teaspoon of half of salt. Now, the marinate had no salt in it, okay. So you are going to salt these right before they go in the oven, we are going to put them in a baking dish. Now, make sure, it's okay if the chicken is touching, but you don't want them on top of each other. So this dish just perfectly fits 12 chicken legs. So if you are using smaller dish and you are piling them on top of each other, they are not going to bake evenly. I baked them at 400 for about 40 minutes. You know when they are done and they are tender, the fork tenders. So you got to use your own cooking time, you might have different size pan. If your pan is bigger, they are going to cook faster and that 40 minutes I took that time to reduce that pomegranate juice, basically down to a sauce, okay. So it's not really thick like a syrup, although it did thicken a little bit. I probably reduced it by two-thirds. So there are two cups of juice, probably I don't know what's a third of two cups. Someone figure it out and post it on the site. But just reduce that down by about two-thirds and that is one delicious, delicious exotic, almost erotic, but one exotic chicken dish that pomegranate juice has just beautiful, sweet, turk flavor. So use all of the exotic middle-eastern spices and herbs, the cumin and the cinnamon, the coriander and so forth and again, check the amounts on the site. You can make your own custom mix, really simple, you might not like a certain one I use so, very graceful dish, the pomegranate juice is the common denominator that makes a great marinate for chicken, and we are always looking to figure out new things to do to chicken. Now that really do come out right. You know what I mean? New ways to use chicken recipes, it gets boring and this certainly is not boring. I served it on some saffron rice pilaf add a little bit of almond and curds in there, I actually will demo that for you. So anyway give this a try, drink a bottle for yourself, it's good with the antitoxins and then you serve for the marinate. Alright, give a try and enjoy.