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Roasted Pomegranate Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5892
Energy (kCal)491.3058
Carbohydrates (g)3.2217
Total fats (g)54.0557
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F In a cup, mix oil and garlic. Brush garlic oil over chicken. | 2. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork. | 3. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl. | 4. In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste. | 5. Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    chicken quartered - - - -
    pomegranate 1 halved - - - -
    white wine 1/4 cup - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    cinnamon sugar 1 tablespoon - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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