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Pomegranate and Honey Glazed Chicken

Chicken is a staple in most people’s diets around the world. But, in Israel, we are always looking for interesting new chicken recipes. This is a great way to make a sweet chicken dish that is steeped in Jewish culture. The honey and pomegranates add sweetness and depth, but they are also connected to the Bible. The Land of Israel is famously known as the Land of Milk and Honey. Also, pomegranate is one of the famous seven species that are mentioned in the Bible and used for ritual purposes in ancient Israel. Using these ingredients, you’ll give a deliciously modern twist to traditional ingredients and make a sweet protein-rich dish that everyone in your family will love.
6 / 10
cook time:
1 h 15 min
For the chicken:
Chicken cut into 8 pieces (breasts cut in half if large) 4 lbs
Olive oil (separated: 2 Tbsp for simmer sauce and 2 Tbsp for browning the chicken)
Large onion, chopped 1
Garlic, minced 3 Cloves
Pomegranate juice concentrate ½ Cup
Sweetened pomegranate juice ½ Cup
Honey ½ Cup
Vegetable or chicken broth 2 Cup
Ground Cumin 1 Tsp
Powdered ginger ½ Tsp
Ground allspice Tsp
Turmeric ½ Tsp
Dead sea Salt and pepper to taste
For the garnish:
Parsley 2 Tbsp
Pomegranate seeds 2 Tbsp
Step 1
Heat 2 Tbsp olive oil in a large pan (you’ll need a lid for later).
Step 2
Sauté chopped onion until soft and translucent. Add minced garlic and saute for 2-3 minutes (do not brown). Add Pomegranate juice concentrate, juice, honey, broth and spices. Stir and bring to a boil.
Step 3
Reduce to an active simmer, and cook uncovered, for about 20 minutes or until sauce is reduced by about ½ the volume and slightly thickened. Taste sauce and adjust seasoning. If it is too tart, then add 1-2 Tbsp honey. If you want more kick, then add more black pepper.
Step 4
Remove sauce from heat and pour into bowl. Set aside. Wash pan.
Step 5
Rinse chicken parts, pat dry, season with salt and pepper. Heat remaining 2 Tb. of oil in a pan and place chicken parts skin side down.
Step 6
Brown on one side and flip to the second side. Do not crowd chicken in the pan as this causes chicken to steam rather than brown. Lower heat, pour prepared simmer sauce over the chicken.
Step 7
Cover pan and simmer on low for 35-40 minutes.
Step 8
Remove from pan and platter, garnishing with chopped parsley and pomegranate arils.
Recipe made with our
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