Recipe: Pomegranate Chicken

Pomegranate Chicken

3 1/2 pounds chicken, whole, cut into serving pieces
to taste coarse sea salt
2 teaspoons ground cumin
1 teaspoon white peppercorns
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
4 teaspoons garlic, minced
1/2 cup pomegranate molasses
2 tablespoons extra-virgin olive oil
1/2 cup chicken stock, divided

Season chicken with salt; reserve.

In a mortar and pestle or food processor, mash the cumin, peppercorns, cloves, nutmeg, cinnamon, and garlic to a paste. Stir in the pomegranate molasses and oil.

Marinate the chicken pieces with the sauce in a shallow bowl for 2 hours.

Transfer the chicken with its marinade to a roasting pan and pour 1/4 cup chicken stock into the pan.

Roast at 350F for about 45 minutes, adding more stock as necessary.