Pomegranate-Glazed Chicken with Buttery Pine Nuts

Ingredients for Pomegranate-Glazed Chicken with Buttery Pine Nuts

• 4 garlic cloves, finely grated

• 60ml plain whole-milk yoghurt (not Greek)

• 80ml plus 2 tablespoons pomegranate molasses

• 60ml honey, divided

• 2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton kosher salt, plus more

• 1 3 1/2–1.8kg chicken, backbone removed, halved

• Extra-virgin olive oil (for drizzling)

• 2 tablespoons unsalted butter

• 60g pine nuts or blanched slivered almonds

• 350ml pomegranate juice, room temperature

• 1 lime, halved

How to make Pomegranate-Glazed Chicken with Buttery Pine Nuts

Combine garlic, yoghurt, 80ml pomegranate molasses, 2 tablespoons honey, and 2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.

Let chicken sit at room temperature 1 hour before cooking.

Place a rack in top position of oven; preheat to 232°C. Stir remaining 2 tablespoons pomegranate molasses and remaining 2 tablespoons honey in a small bowl.

Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.

Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25–30 minutes. Transfer to a cutting board and let rest 15 minutes.

Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don’t let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.

Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.