Rosh Hashanah Chicken With Pomegranate

One-pot chicken with pomegranate and honey (Photo: Tali Bar)

Ingredients

Instructions

Heat the oil in a wide, shallow pot. Place the chicken pieces skin-side down and sear for 4-5 minutes until they develop a beautiful golden-brown color. Flip and sear another 2-3 minutes. Remove to a plate.
Add the onions to the same pot and sauté for about 7 minutes until softened and beginning to turn golden. Add the garlic and stir for about half a minute.
In a bowl, combine the pomegranate juice, pomegranate concentrate, honey, date syrup, lemon juice, paprika, salt, pepper, cinnamon, and water.
Return the chicken to the pot and pour the sauce over it. Bring to a gentle boil.
Lower the heat, cover, and simmer for about 35 minutes.
Remove the lid and continue cooking for another 15-20 minutes over medium-low heat, until the sauce reduces, thickens, and coats the chicken in a dark, glossy glaze. Occasionally spoon some of the sauce over the chicken pieces.
Turn off the heat and generously scatter fresh pomegranate seeds over the top. You can add a bit of thyme or parsley if desired.

The tip that makes this dish: Don't skip that final uncovered stage. That's where the sauce transforms from "liquid" into a thick, glossy, truly tempting glaze.

Make-ahead tip: This dish actually improves after a night in the refrigerator. Reheat in a covered pot over low heat, and add the fresh pomegranate seeds at the end so they stay red and crisp.

Enjoy!

Shanah Tovah!

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