Exotic Pomegranate Chicken Recipes

EXOTIC POMEGRANATE CHICKEN

Steps:

• Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.
• Preheat oven to 400 degrees F (200 degrees C).
• Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.
• Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
• While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.

EXOTIC FIVE SPICE CHICKEN WINGS

Steps:

• 1. Heat oven to 400 degrees.
• 2. Line a large baking dish with aluminum foil and spray with non-stick spray.
• 3. Prepare the wings by snipping the tip off the wing. Spread the wings out on a baking dish.
• 4. Add all of the other ingredients to a bowl and whisk briskly to incorporate all of the ingredients.
• 5. Baste all of the pieces of chicken with sauce.
• 6. Bake in oven 45-60 minutes, making sure to baste about every 15 minutes.
• 7. Flip wings over during the last 15 minutes of baking and baste again. Bake for the last 15 minutes.
• 8. Serve with any kind of dipping sauce you like. I always use "Three Cheese Ranch"... but it's up to you!

EXOTIC POMEGRANATE CHICKEN

Steps:

• Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.
• Preheat oven to 400 degrees F (200 degrees C).
• Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.
• Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
• While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.