This recipe is inspired by a chicken recipe by @susiefishbein kosher by design and by a recipe I printed a long time ago but I have no idea where it’s from. .
2 whole chickens, spatchcocked
2 cups pomegranate syrup or silan
2 cups red wine
8 cloves garlic, pressed through a garlic press
1/4 cup mint, chopped
Freshly ground pepper .
Zest of 1 lemon
2 tbsp pomegranate seeds
1-2 tbsp extra virgin olive oil
2 tbsp chopped fresh mint .
Garnish – mint and pomegranate seeds
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Place chicken in ziplock bag or large baking dish (skin side down). Mix together pomegranate syrup, red wine, garlic, mint and pepper. Pour marinade over chicken. Let marinate overnight. .
Preheat oven to 450°F convection (475° if you don’t have a convection oven). Remove chicken from marinade and place in baking dish (preferably with low edges). Place marinade into a pot and boil at medium heat for at least 30 minutes.
Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken.
Bake for 20 minutes, until nicely browned.
Reduce heat to 350°F convection (or 375°F) and bake for another 20 minutes. Always use a meat thermometer to check if chicken is cooked through.
Garnish with pomegranate seeds and mint.
Serve boiled down marinade alongside chicken as a dipping sauce.
This chicken does not freeze well.
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@faigysfood made this recipe but added the boiled down marinade as a glaze to the chicken while cooking – great idea!!!
Erin Eats 