April 26, 2013

Pomegranate & Clementine Black Pepper Glazed Chicken

For the chicken:
 4-5lb. fryer chicken
3 cloves garlic
5tbs. butter, melted
3 bay leaves
1 sprig tarragon, finely chopped
1/2 onion, chopped
2tsp. sea salt
powdered garlic to taste
onion powder to taste
For the sweet potatoes:
2 small sweet potatoes
drizzle of olive oil
sea salt & black pepper to taste

For the glaze:
2c. pomegranate juice
2 small clementines
1tsp. black pepper

I couldn't help feeling a small sense of accomplishment when I finished this dish. I've never roasted any whole animal before (as was evidence by my disgusted squealing when removing the neck and organs from the cavity of the chicken, much to my roommate's amusement). But this was simple to pull off, tasted delicious, and a great way to get back into cooking dishes more creative than an omelet. Grad school--not good for kitchen creativity. Or sufficient sleep.

Preheat oven to 425°. Mix the spices and chopped tarragon into the melted butter and pour both inside and outside the chicken, spreading it evenly with your fingers or a basting brush (if you can find yours--I was not so lucky).  Stuff the cavity with the onion and bay leaves. Chop the sweet potato and, after buttering a cast-iron skillet, toss the pieces in the skillet with olive oil, salt and pepper. Settle the chicken on top of the sweet potatoes and roast on the middle rack of the oven for 1 hour and 15 minutes.
Meanwhile, pour the pomegranate juice and pepper into a pot.  Peel and squeeze the clementines, adding the remnants of the fruit to the juice in the pot. Cook over medium-low heat, stirring frequently, until the glaze has reduced.
When the chicken is cooked through with a golden-brown skin, remove from the oven and brush the pomegranate citrus glaze over it.  Let cool slightly before carving.

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