Pomegranate-Glazed Moroccan Roast Chicken
Indulge in the vibrant flavors of Morocco with this beautifully roasted Pomegranate-Glazed Chicken. This dish combines the tantalizing sweetness of pomegranate with aromatic spices and herbs, resulting in a succulent chicken that's perfect for any occasion. The rich drizzle of pomegranate sauce adds a delightful finishing touch that elevates this classic roast into an exotic feast. Share this stunning centerpiece dish with family and friends for an unforgettable culinary experience that transports you to the heart of Moroccan cuisine.
4
Servings
375
Calories
9
Ingredients
Ingredients
Whole Chicken
1 (3 lb, giblets and neck removed)
Kosher Salt
1 teaspoon (divided)
Pomegranate
1 (quartered)
Dry White Wine
3 tablespoons
Sugar
2 teaspoons
Ground Cinnamon
1/4 teaspoon
Black Pepper
1/4 teaspoon
Garlic Clove
1 (minced)
Fresh Lemon Juice
2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the chicken by removing the giblets and neck. Lift the wing tips over the back, tucking them under the chicken.
3
Sprinkle 3/4 teaspoon of kosher salt evenly over the chicken, ensuring it is well-seasoned.
4
Position the chicken, breast side up, on a rack in a roasting pan that has been coated with cooking spray.
5
Roast the chicken in the oven for about 45 minutes at 450°F (232°C), or until a meat thermometer inserted into the thickest part of the thighs reads 165°F (74°C).
6
Remove the chicken and rack from the roasting pan. Let the chicken rest for 10 minutes before serving.
7
While the chicken rests, remove the skin from the dark meat and discard it.
8
Deseed the pomegranate, reserving 1 tablespoon of the seeds for garnish. Blend the remaining seeds in a blender until crushed.
9
Strain the crushed pomegranate through a sieve over a bowl to collect 1/4 cup of fresh pomegranate juice and discard the solids.
10
Set the roasting pan over medium heat on the stove, add the dry white wine to the drippings, and scrape the bottom of the pan to loosen the browned bits.
11
In a medium saucepan, combine the wine mixture with the pomegranate juice, sugar, ground cinnamon, black pepper, and minced garlic. Bring the mixture to a boil.
12
Reduce the heat and let it simmer for about 16 minutes, or until the sauce has thickened and reduced to 1/3 cup.
13
Remove the saucepan from the heat, and stir in the fresh lemon juice along with the remaining 1/4 teaspoon of salt.
14
Slice the chicken and serve it drizzled with the pomegranate sauce, garnished with the reserved pomegranate seeds.
Nutrition Information
20
Fat
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pomegranate-Glazed Moroccan Roast Chicken?
It is a succulent roast chicken dish featuring Moroccan-inspired flavors, aromatic spices like cinnamon and garlic, and a sweet, thickened pomegranate glaze.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What size chicken is required for this recipe?
You will need one 3-lb whole chicken with the giblets and neck removed.
What temperature should I roast the chicken at?
The chicken should be roasted at 450°F (232°C) after the oven has been preheated.
How long does the chicken need to roast?
The chicken takes approximately 45 minutes to roast, or until it reaches the safe internal temperature.
What is the target internal temperature for the chicken?
A meat thermometer inserted into the thickest part of the thighs should read 165°F (74°C).
How much salt is used in this recipe?
The recipe uses 1 teaspoon of kosher salt in total, divided between seasoning the bird and the sauce.
How do I prepare the pomegranate juice from scratch?
Deseed the pomegranate, blend the seeds until crushed, and strain through a sieve to collect 1/4 cup of fresh juice.
What type of wine is used for the glaze?
The recipe calls for 3 tablespoons of dry white wine to deglaze the pan and flavor the sauce.
What spices are included in the Moroccan glaze?
The glaze is seasoned with ground cinnamon, black pepper, and minced garlic.
How do I thicken the pomegranate sauce?
Combine the wine mixture, juice, sugar, spices, and garlic in a saucepan, bring to a boil, and simmer for about 16 minutes until reduced to 1/3 cup.
When should I add the lemon juice?
The fresh lemon juice should be stirred in after the sauce has been removed from the heat.
Should the chicken rest after cooking?
Yes, let the chicken rest for 10 minutes before slicing and serving.
What is the recommended garnish for this dish?
Reserve 1 tablespoon of fresh pomegranate seeds to use as a garnish for the finished dish.
How many calories are in one serving?
One serving contains approximately 375 calories.
How much protein is in this recipe?
Each serving provides 30 grams of protein.
What is the fat content per serving?
There are 20 grams of fat per serving.
How many ingredients are needed in total?
The recipe requires 9 main ingredients.
Is this recipe considered spicy?
While it uses aromatic spices like cinnamon and pepper, it is generally considered flavorful rather than hot-spicy.
How should I position the wings during roasting?
Lift the wing tips over the back and tuck them under the chicken before roasting.
How should I prepare the roasting pan?
The roasting pan should be fitted with a rack and coated with cooking spray.
What do I do with the pan drippings?
Set the pan over medium heat, add white wine, and scrape the bottom to loosen the browned bits to use in the sauce.
Does the recipe involve removing the chicken skin?
The instructions suggest removing and discarding the skin from the dark meat while the chicken is resting.
Is there sugar in the pomegranate glaze?
Yes, 2 teaspoons of sugar are used to balance the tartness of the pomegranate juice.
How much garlic is used?
The recipe calls for 1 clove of minced garlic.
What kind of salt is best for this recipe?
Kosher salt is recommended for this chicken dish.
What part of the chicken should be breast side up?
The whole chicken should be positioned breast side up on the roasting rack.
Is this dish suitable for holidays?
Yes, its vibrant colors and exotic flavors make it an excellent centerpiece for holiday meals.
How do I prepare the pomegranate before juicing?
The pomegranate should be quartered before deseeding.
How is the final chicken served?
Slice the chicken and serve it drizzled with the reduced pomegranate sauce and garnished with seeds.