Pomegranate-marinated Chicken

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons pomegranate molasses
• 1 tablespoon olive oil
• 1 lemon, zest of, grated
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 4 skinless chicken breast halves, on the bone
• 1 garlic clove, peeled and very finely minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 4 tablespoons pomegranate molasses
• 1/3 cup olive oil
• 2 tablespoons coarsely chopped mint

Recipe

• 1 to marinate chicken: stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
• 2 remove skin and trim bones from the side of each breast.
• 3 place chicken in a glass baking dish.
• 4 pour marinade over chicken, cover and refrigerate overnight, turning once.
• 5 to prepare pomegranate dressing: combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
• 6 whisk in olive oil slowly, blending well.
• 7 stir in mint.
• 8 cover and refrigerate until ready to use.
• 9 preheat oven to 350 degrees.
• 10 heat a 10-to-12-inch nonstick skillet over medium-high heat.
• 11 remove the chicken from the marinade.
• 12 when the pan is hot, place chicken skin-side down and brown well.
• 13 transfer to a rack set in a roasting pan.
• 14 spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
• 15 (discard unused marinade.) transfer chicken to plates and drizzle with pomegranate dressing and serve.