Persian Pomegranate Glazed Chicken
A tempting dish to serve with our 2007 Rockpile Zinfandel ...
2 cups pomegranate juice, ¼ cup Paradise Ridge Nagasawa Chardonnay, 1 tablespoon molasses. 2 tablespoons Honey, 1 lemon - juiced, 2 tablespoons finely minced onion, 2 teaspoons finely minced garlic cloves, 1 Tablespoon finely minced fresh mint leaves, 8 skinless chicken breasts (bone-in), Salt & freshly ground pepper, mint leaves & pomegranate seeds for garnish
Persian Spice Rub - 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground allspice.
Preheat oven to 375 degrees. Combine pomegranate juice, wine, molasses, honey, lemon juice, onion, garlic, and mint in medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency. Place about 1/3 of glaze in a separate bowl and reserve. Combine coriander, cumin, and turmeric, Season chicken with salt and pepper and Persian Spice Rub. Generously brush with glaze from saucepan and place chicken on baking sheet lined with foil, skin side down, and bake for 10 minutes. Turn chicken over and brush with glaze. Bake for 10-15 minutes more, or until chicken is cooked though. Place breasts on a large serving platter and drizzle chicken with reserved glaze. Garnish with mint leaves and pomegranate seeds. Serve with a glass of our 2007 Rockpile Zinfandel and enjoy…….