Moroccan Roasted Pomegranate Chicken - cooking recipe

Ingredients

1 (3 lb) whole chickens
1 teaspoon kosher salt, divided
1 pomegranate, quartered
3 tablespoons dry white wine
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 garlic clove, minced
2 tablespoons fresh lemon juice

Preparation

Preheat oven to 350 degrees.
Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
Remove chicken, and rack from pan and let stand 10 minutes.
Remove skin from dark meat, and discard.
Remove seeds from pomegrante, set 1 tablespoon seeds aside.
Place remaining seeds in a blender, pulse to crush.
Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
Cook 16 minutes or until reduced to 1/3 cup.
Remove from heat, and stir in lemon juice, and remaining salt.
Serve sdauce with chicken, and sprinkle with remaining seeds.