The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Chicken Yogurt Roast Bake Pomegranate Juice Honey Garlic Pine Nut
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
- Let chicken sit at room temperature 1 hour before cooking.
- Place a rack in top position of oven; preheat to 450°F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
- Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
- Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25-30 minutes. Transfer to a cutting board and let rest 15 minutes.
- Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don't let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
- Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.
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Nadiuska Nieves
[email protected]This was a good recipe, but I made a few changes. I used boneless, skinless chicken breasts instead of thighs, and I added a bit of garlic and rosemary to the glaze. I also roasted the pine nuts in a pan before adding them to the dish. The chicken tu
ailza kawil
[email protected]I was looking for a healthy and flavorful chicken recipe, and this one fit the bill perfectly. The pomegranate glaze was tangy and sweet, and the pine nuts added a nice touch. I served it with a side of steamed broccoli and brown rice. It was a delic
Aman Lematu
[email protected]This recipe was a lifesaver! I'm a busy parent and I don't have a lot of time to cook. This dish was easy to make and it turned out great. The chicken was juicy and flavorful, and the glaze was delicious. I served it with store-bought mashed potatoes
Amar Rokaya
[email protected]I love this recipe! I've made it several times, and it's always a hit. The chicken is always moist and tender, and the glaze is delicious. I especially love the addition of pine nuts. They add a nice crunch and flavor to the dish. I usually serve it
Emmanuel Sierra
[email protected]This was a fantastic recipe! I followed it exactly as written and the chicken turned out perfectly moist and flavorful. The glaze was tangy and sweet, and the pine nuts added a nice crunchy texture. I served it with roasted vegetables and mashed pota