Description
Pomegranate Sumac Chicken is a vibrant dish that marries the tangy sweetness of pomegranate juice with the earthy zest of sumac. This juicy, marinated chicken is perfect for both weeknight dinners and special occasions, delivering a Mediterranean flair to your table. With its stunning presentation and mouthwatering flavor, this dish will impress your guests and keep them coming back for more.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup unsweetened pomegranate juice
- 2 tablespoons ground sumac
- 4 cloves fresh garlic, minced
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1/2 cup pomegranate seeds (for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1. Marinate the Chicken: In a large bowl, whisk together pomegranate juice, sumac, garlic, olive oil, salt, and pepper. Add the chicken breasts, ensuring they're well-coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- 2. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking dish with parchment paper.
- 3. Prepare for Baking: Remove chicken from marinade and let excess drip off. Place in prepared baking dish; reserve some marinade for basting.
- 4. Bake: Bake chicken for 25-30 minutes until it reaches an internal temperature of 165°F (74°C). Baste with reserved marinade halfway through if desired.
- 5. Rest & Serve: Let chicken rest for 5 minutes before serving. Top with pomegranate seeds and parsley; drizzle remaining marinade over each portion.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 49g
- Cholesterol: 130mg
Keywords: For a crispy exterior, sear the chicken in a skillet before baking. Substitute pomegranate juice with orange juice for a citrusy twist or add olives for extra Mediterranean flair. Store leftovers in an airtight container in the refrigerator for up to three days.
