Pomegranate molasses is a thick, tangy syrup that's made by boiling pomegranate juice down until it reduces. It's a common ingredient in Middle Eastern cuisines, and it can be made on the stovetop at home, or bought in specialty ethnic markets.
For this dish, chicken legs are dredged in a mix of warming spices, then marinated in pomegranate molasses, and roasted until caramelized to sticky, crisp perfection. It's a great recipe for Fall, especially when paired with roasted winter squash and a wilted spinach salad.
Chicken Drumsticks with Pomegranate Spice Glaze
2 lbs chicken legs, skin removed.
1 tsp sea salt
2 pinches of each: turmeric, cinnamon, allspice, nutmeg, cayenne pepper, garlic powder
2 tbsp pomegranate molasses
3 tbsp honey
1 tbsp olive oil
1 tbsp tamari (soy sauce)
- Preheat the oven to 425 degrees.
- Mix together the salt and spices. Rub them into the chicken.
- In a separate bowl, mix together the pomegranate molasses, honey, and olive oil.
- Add the chicken to the marinade, and let it sit in the fridge for at least 30 minutes.
- Place the chicken in an oven-safe baking dish.
- Roast for approximately 30 minutes, turning halfway through cooking to ensure even caramelization.