Pomegranates are a traditional Rosh Hashanah food. This recipe calls for two chickens, enough for a crowd. If you decide to make only one, you can save the extra barbecue sauce for another day, or another dish.
- Cook Time
- Prep Time
- 2 tablespoons extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 2 onions, chopped
- 1 cup ketchup
- 2 tablespoons mustard (yellow or Dijon)
- ¼ cup pomegranate molasses (or substitute 3 tablespoons apple cider vinegar plus 1 tablespoon pomegranate syrup.)
- 2 tablespoons honey
- ½ teaspoon cinnamon
- Kosher salt
- Freshly ground black pepper
- 2 chickens, cut into eighths
- Pomegranate seeds, for garnish
1 Preheat the oven to 425° F.
2. Heat evoo in a large, heavy saucepan. Sauté garlic slices 5 to 7 minutes, until golden brown. Remove with a slotted spoon and set aside.
3. Sauté chopped onions in saucepan 3 to 5 minutes, until translucent.
4. Mix the ketchup, mustard, pomegranate molasses, and honey in with the onions. Stir in the cooked garlic. Mix the sauce well and bring to a boil. Stir occasionally until thickened.
5. Lay out the chicken pieces in a roasting pan in a single layer and season with salt and pepper.
6. Thickly brush each piece of chicken with the pomegranate barbecue sauce.
7. Cook in preheated oven for 30 to 40 minutes until juices run clear when pierced with a knife, or until a meat thermometer registers 160° F.
8. Garnish with pomegranate seeds and serve.