Pomegranate Chicken Drumsticks Recipes

Steps:

• Preheat oven to 350 degrees. Line a roasting pan with on top of a foil and spray with non-stick cooking spray. Rinse chicken under running water and pat dry. If desired, lightly salt and pepper to taste. Go lightly on the salt due to the soy sauce in the glaze. Arrange chicken on foil and place in preheated oven. Bake for 25 to 30 minutes.
• While the chicken is baking place the Pomegranate juice in a small saucepan. Bring to a boil and reduce by about half. Add remaining ingredients and cook a few minutes to thicken.
• Preheat grill to 350 degrees. Remove precooked chicken from oven and baste with glaze. Grill until cooked through and glazed, basting and turning every 3 to 5 minutes. The chicken should be cooked through in about 15 to 20 minutes. Watch carefully so as not burn the glaze.

Steps:

• Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
• Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
• After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

Steps:

• Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
• Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
• Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.