Roasted Chicken w/Pomegranate (anar) Sauce
This succulent, crispy, and easy chicken roast is perfect for a small group Thanksgiving dinner. You still get to enjoy the whole bird with less preparation time and leftovers than the smallest turkey you may find in the stores/farms. The sweet and sour pomegranate sauce is a heavenly addition to the meal that will explode your taste buds.
Ingredients(serves4-6)
1 whole chicken (~4lb)
6 big pomegranate, juiced
Avocado oil, ⅛ cup and 1tbsp
Big yellow onion, 1 (½ quartered w/skin, ½ finely chopped)
Orange, 1 (½ juiced, ½ quartered w/skin)
Garlic head, 1 halved across w/skin
Parsley, handful bunch
Turmeric, 1/4tsp
Maple syrup, 1 tbsp
Salt to taste
All purpose flour, 2tsp
Method
Cut, de-seed, and juice the pomegranates.
Preheat the oven at 430℉.
Meanwhile, prepare the vegetables and parsley.
Stuff inside of the cavity with the garlic head, parsley, quartered orange and onion, and ¼ cup of pomegranate juice.
Tie the legs and wings in place.
In a small bowl mix another ¼ cup of pomegranate juice, ⅛ cup of avocado oil, salt and pepper. Rub the mixture all over the bird.
Place the chicken breast down on the roasting rack, and transfer it to the middle rack of the oven.
Roast for 40 minutes.
Turn the chicken around, breast up, and cook for another 40 minutes or until the inside temperature is 165℉.
The Sauce
While the chicken is roasting, warm up 1tbsp of avocado oil in a small pan over a stovetop.
Sauté the chopped onions for 5 minutes, or until they are translucent.
Stir in turmeric for a minute.
Add the rest of the pomegranate juice and bring it to boil.
Turn down the heat, and let it simmer for 30 minutes uncovered.
Final steps
Take the chicken out of the oven when it is done(internal temperature is 165℉), and rest it for 5-10 minutes.
While the chicken is resting, put the roasting rack that has the chicken jus over a medium heat stove top.
Add the prepared pomegranate sauce and flour to the jus, stir it constantly for 4-5 minutes.
Serve as soon as possible.
