Pomegranate Chicken for Rosh HaShana
Given by our custromer: Rachel Heisler
Ingredients
1 chicken cut into 1/8's (approximately 3 lb.) plus 1 lb assorted other pieces per taste
1 jar (8.4 oz) Aunt Berta’s Pomegranate Jelly
3 T “Land of Honey” Honey
3 T Tamari Sauce
3 T “Halutza” Extra Virgin Olive oil
2T dried herbs de Province or chopped fresh herbs (recommended: “The Pyramid” Hyssop, lemongrass, lavender)
10 cloves garlic, minced
Mix all ingredients together, and marinate chicken in liquid for at least 30 minutes
Preheat oven to 375m Fahrenheit, bake chicken for 1 hour, basting every 15 minutes.
To serve, garnish with fresh pomegranate seeds scattered on top, and decorate the plate with fresh herbs |
