Prep Time: 6-24 hrs (Marinating time)
Cook Time: 45 mins
This Georgian inspired roasted pomegranate tamarind chicken is a winter favorite of mine. The marinade is a perfect combination of tart and sweet, and will make for a juicy chicken with a slightly caramelized skin.
When fresh pomegranate is readily available, the seeds will add a perfect pop of sweetness to this dish. However, they can be easily substituted for some dried fruit if pomegranate isn't available.
Baking the rice along with chicken not only creates a perfect fluffy rice, but the juices from the chicken add flavor to the rice.
It goes great with a walnut salad.
Pomegranate Tamarind Chicken
For the Chicken
- 2 lb bone-in chicken, (preferably dark meat)
- 2 tablespoon tamarind paste
- 2 tablespoon pomegranate molasses
- 2 teaspoon honey
- 2 teaspoon salt
For the Rice
- 2 tablespoon butter
- 1 small onion, (minced)
- 2 cloves of garlic, (minced)
- 1 teaspoon coriander seeds, (crushed)
- 1 teaspoon fennel seeds, (crushed)
- 1 cup basmati rice, (or other long-grain rice)
- 2 cups chicken stock, (or water)
- 2 teaspoon salt, (or to taste)
- pomegranate seeds and fresh herbs, (such as mint, dill, tarragon, cilantro and basil, for topping)
- In bowl or container large enough to hold the chicken, mix together the tamarind paste, pomegranate molasses, honey, and salt. Add the chicken to the bowl and thoroughly coat in the marinade. Cover and let marinate in the fridge overnight or at least six hours.
- When ready to cook, heat the oven to 425° and while waiting heat a cast iron pan and the stove to medium heat, melt the butter, and saute the onions until slightly browned or about 5 minutes. Then, remove the pan from the heat and add the garlic, coriander, fennel, and rice and stir to coat.
- Once the oven is preheated, add the chicken stock to the pan and season with salt. Place the marinaded chicken on top of the rice and drizzle over any remaining marinade. Roast in the oven for about 35 minutes or until the chicken skin begins to pull away from the bone. If the rice starts to dry out too quickly, splash some extra stock or water into the pan.
- To serve, top with some pomegranate seeds and fresh herbs.