Orange Pomegranate glazed Chicken

AuthorsefordCategory, , , DifficultyBeginner

Mouth watering orange pomegranate Chicken consists of baked chicken legs covered in a sweet and spicey orange pomegranate glaze.

Baked Chicken with Orange Pomegranate glaze

 

Yields5 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
The Chicken Marinade
 10 Chicken Thighs
 3 Spring onions chopped
 ¼ cup Red & Yellow Bell Peppers sliced
 1 Small onion sliced
 2 Bay Leaves
 2 tbsp Green Seasoning (optional)
 1 tsp Black Pepper
 1 tsp Dried Parsley
 1 tsp Dried Thyme
 ½ tsp Salt
 2 tsp All purpose seasoning
 ½ Scotch bonnet or preferred pepper
 1 tsp Browning
 2 tsp Olive oil
 ½ Lemon juiced
 Fresh Thyme Sprigs
The Orange Pomegranate Glaze
 ¼ cup Soy Sauce
 ½ cup Orange Juice
 ¼ cup Honey
 2 tsp Lemon juice
 2 tbsp Brown Sugar (or more to taste)
 1 tbsp Corn Flour (aka corn starch)
 2 tsp Water
 ¼ cup Pomegranate seeds
How to Bake The Chicken
1

First, wash, trim and clean chicken in lemon and vinegar water then pat dry.

Next, place the thighs into a large bowl along with the olive oil, herbs, seasonings, browning and lemon juice. Massage the seasonings into the chicken well then add in the onion, garlic, spring onion and peppers.

Allow to marinate for a minimum of 30 or overnight for best results.

2

Preheat oven on 375F/175C.

Once the Chicken has marinated, place into a baking pan and cover with foil. Turn the oven down to 350F/150C and bake for 30 minutes covered.

After 30 minutes, baste the thighs and return to the oven to bake for another 10 minutes or until the skin starts to crisp.

Finish with spooning the orange pomegranate glaze over the thighs and put back into the oven to let the glaze set for another 5 - 10 minutes.

How to Make the Glaze
3

In a small to medium pot combine the honey, fresh ginger, brown sugar and soy sauce. Bring to a boil then add the orange, lemon juice and Pomegranate seeds. Continue to cook on medium low.

Meanwhile, mix the corn flour with 2 tsp of water. When dissolved pour into the glaze mixture and stir until thickened.

Ingredients

The Chicken Marinade
 10 Chicken Thighs
 3 Spring onions chopped
 ¼ cup Red & Yellow Bell Peppers sliced
 1 Small onion sliced
 2 Bay Leaves
 2 tbsp Green Seasoning (optional)
 1 tsp Black Pepper
 1 tsp Dried Parsley
 1 tsp Dried Thyme
 ½ tsp Salt
 2 tsp All purpose seasoning
 ½ Scotch bonnet or preferred pepper
 1 tsp Browning
 2 tsp Olive oil
 ½ Lemon juiced
 Fresh Thyme Sprigs
The Orange Pomegranate Glaze
 ¼ cup Soy Sauce
 ½ cup Orange Juice
 ¼ cup Honey
 2 tsp Lemon juice
 2 tbsp Brown Sugar (or more to taste)
 1 tbsp Corn Flour (aka corn starch)
 2 tsp Water
 ¼ cup Pomegranate seeds

Directions

How to Bake The Chicken
1

First, wash, trim and clean chicken in lemon and vinegar water then pat dry.

Next, place the thighs into a large bowl along with the olive oil, herbs, seasonings, browning and lemon juice. Massage the seasonings into the chicken well then add in the onion, garlic, spring onion and peppers.

Allow to marinate for a minimum of 30 or overnight for best results.

2

Preheat oven on 375F/175C.

Once the Chicken has marinated, place into a baking pan and cover with foil. Turn the oven down to 350F/150C and bake for 30 minutes covered.

After 30 minutes, baste the thighs and return to the oven to bake for another 10 minutes or until the skin starts to crisp.

Finish with spooning the orange pomegranate glaze over the thighs and put back into the oven to let the glaze set for another 5 - 10 minutes.

How to Make the Glaze
3

In a small to medium pot combine the honey, fresh ginger, brown sugar and soy sauce. Bring to a boil then add the orange, lemon juice and Pomegranate seeds. Continue to cook on medium low.

Meanwhile, mix the corn flour with 2 tsp of water. When dissolved pour into the glaze mixture and stir until thickened.

Orange Pomegranate glazed Chicken
IngredientsDirections