My sister has been obsessed with pomegranates for years. They are somewhat of a mess to cut open and remove the arils, but they are great to snack on, use on salads, and in side dishes. This chicken just uses pomegranate juice, which is much easier to handle! Rachael Ray has a version of this recipe. I find it a lot easier to use chicken breasts as opposed to a full chicken. If I have time, I marinate the chicken in the sauce for an hour or so before baking. Serve with rice and vegetables. I like to put carrots in with the chicken. They taste great cooked in the sauce.
Ingredients:
2 chicken breasts
1 cup pomegranate juice
1 tablespoon honey
1 tablespoon lime juice
1 clove garlic, minced
salt and pepper
Preparation:
1. Preheat oven to 350 degrees.
2. Mix pomegranate juice, honey, garlic, salt and pepper together. Pour over chicken in covered baking pan.
3. Bake for 30-35 minutes, until chicken is cooked through.
Ingredients:
2 chicken breasts
1 cup pomegranate juice
1 tablespoon honey
1 tablespoon lime juice
1 clove garlic, minced
salt and pepper
Preparation:
1. Preheat oven to 350 degrees.
2. Mix pomegranate juice, honey, garlic, salt and pepper together. Pour over chicken in covered baking pan.
3. Bake for 30-35 minutes, until chicken is cooked through.