exotic pomegranate chicken

Ingredients

• Servings: 6
• 3 tablespoons ground cumin
• 3 tablespoons ground coriander
• 1 tablespoon herbes de provence
• 1 tablespoon ground black pepper
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cayenne pepper
• 2 cloves garlic, minced
• 12 chicken drumsticks
• 1 (16 fl oz) bottle pomegranate juice
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 12 hrs 55 mins


• mix the cumin, coriander, herbes de provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. transfer the chicken to a resealable plastic bag. pour in the pomegranate juice. seal and refrigerate at least 12 hours. remove the chicken from the bag, reserving the marinade.
• preheat oven to 400 degrees f (200 degrees c).
• pat chicken dry with a paper towel. season with the remaining spice mixture and salt. coat with olive oil, then arrange the chicken in a large baking dish in one layer.
• bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. an instant-read thermometer inserted near the bone should read at least 165 degrees f (74 degrees c).
• while the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. reduce heat to medium-low, and continue simmering until reduced by 2/3. stir often. pour over chicken before serving.