Long time no post! Well, you’ll be seeing a lot more of me because I’ve decided to get my groove on..on Youtube! YAAAAS bitch, YAAAAS! I’ve been wanting to figure out a better, easier way to not only share recipes, but also feel free to be more of my silly-self. I get to be exactly who I am on the Tube, and I won’t make any apologies for it. With that said, I’ll post the ingredients on this blog, but you’ll have to watch the video for instructions on how to cook it. Little do you know, editing is a bitch. Taking pics of every single step, editing every single photo, was tedious and it got annoying real quick. It’s much easier for me to edit a video clip down to an appropriate size, and I think it’s more beneficial for you as well.
It’s gonna take me a few videos to really get the hang of what I want to do, but I gotta start from somewhere. I plan on featuring many recipes, including videos on tips and tricks, answering your questions and much more.
Now, let’s talk about this incredible, super sexy pomegranate chicken. Pomegranate molasses is the star of the show, and you can find it at most modern grocery chains, if not, online for sure. Despite it’s name, it isn’t anything like regular molasses. It’s basically pomegranate juice reduced down to a thick syrup — and it’s delicious. One thing I learned when using it, is that a little goes a long way. I have plenty of glaze left over from this recipe, enough to coat another chicken or two. I’m not complaining though. The stuff is absolutely delicious. If you love pomegranates, you’re going to love this recipe. The marriage of it’s trademark tartness, paired with the herbaceousness of the mint, parsley, sage, thyme and rosemary, plus the aromatic mellow sweetness of the garlic and scallion makes it magical. It’s alsol got a great amount of heat from the crushed red pepper.
After your chicken has marinated for 4-24 hours (24 for max flavor), don’t throw the marinade away! Make sure you add a little brown sugar or honey to it over heat and reduce it to a thick glaze. This will also kill any raw-chicken germs, so don’t worry about that.
This recipe will work for two small 3-pound birds, or one large 6-pounder. If you have just one small chicken, you can still make this, just half everything. It’s extremely adaptable, so please make it your own.
I served my two chickens over some super fluffy lemon and mint couscous — if you want the recipe for that, let me know in the comments. It’s SUPER easy. If you have any glaze leftover, store it in your fridge in an airtight container for up to a week.