persian pomegranate-glazed chicken

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Ingredients [?] Add all ingredients to Shopping List

  •   Pomegranate seeds, for garnish
  •   Mint leaves, for garnish
  •   Persian Spice Rub (recipe follows)
  •   Salt and freshly ground pepper
  •   8 skinless chicken breasts, bone-in
  •   1 tablespoon fresh mint leaves, finely minced
  •   2 teaspoons garlic cloves, finely minced
  •   2 tablespoons finely minced onion
  •   1 lemon, juiced
  •   2 tablespoons honey
  •   1/4 cup white wine
  •   2 cups pomegranate juice

Instructions

  1. Preheat oven to 375 degrees F.

    Combine the pomegranate juice, white wine, honey, lemon juice, onion, garlic, and mint in a medium saucepan over medium heat. Bring to a boil and reduce to a glaze consistency. Place about 1/3 of the glaze in a separate bowl and reserve.

    Season the chicken with salt and pepper and the Persian Spice Rub. Generously brush with the glaze from the saucepan and place the chicken on a baking sheet lined with foil, skin-side down. Bake for 10 minutes. Turn the chicken oven and brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked through.

    Place the breasts on a large serving platter and drizzle with reserved glaze. Garnish with mint leaves and pomegranate seeds.

    Makes 4 servings.

    Persian Spice Rub:
    Combine 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, and 1 teaspoon ground allspice in a small bowl. Mix well to combine.

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