Pomegranate juice, available in many supermarkets year-round, adds a sweet tang to the savory marinade in this easy Baked Pomegranate Chicken recipe.
If fresh pomegranates are in season, use the arils, aka seeds, as garnish for a festive presentation. (These step-by-step instructions will help you open and seed a pomegranate with ease!) The recipe is easily doubled if you're cooking for a crowd, and makes a great choice for Shabbat or holiday meals.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
- 4 skinless, boneless chicken breasts (about 2 pounds total)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, peeled and thinly sliced
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 cup pomegranate juice
- Juice of 1 lime
- 2 tablespoons tamari or soy sauce
- 2 tablespoons pure maple syrup
- 1/4 cup pomegranate seeds (optional, for garnish)
1. Preheat the oven to 400° F. Place the chicken breasts in a large baking dish. Drizzle the chicken with the olive oil. Top the chicken evenly with the sliced garlic, and sprinkle with the ginger and cinnamon. Set aside.
2. In a glass measuring cup or small bowl, whisk together the pomegranate juice, lime juice, soy suace, and maple syrup. Pour over the chicken.
3. Place the baking dish in the preheated oven. Bake for 25 to 30 minutes, basting periodically, until the chicken is cooked through, the juices run clear, and the meat registers an internal temperature of 165° F on an instant read thermometer.
4. Garnish the chicken with the pomegranate seeds, if using. Serve drizzled with the pan juices. Enjoy!