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I used bone-in chicken for this recipe because the bone helps the chicken cook more evenly. The skin locks in moisture, which is important, as white chicken meat is leaner than dark meat. The marinade embodies the perfect balance of sweet and savory ingredients with a touch of tang and zest. My four-year-old grandson only wanted this chicken and not the regular stewed chicken. Different and delicious!
4–6 bone-in chicken breasts (sometimes called split chicken breasts)
salt, to taste
pepper, to taste
4 tablespoons Tuscanini Olive Oil, divided
1 cup Tuscanini Pomegranate Juice (or 1/4 cup pomegranate concentrate and 3/4 cup water)
1/4 cup Tuscanini Balsamic Vinegar
3 tablespoons chili sauce
3 tablespoons brown sugar
1 tablespoon soy sauce
2 cubes Gefen Frozen Garlic
1/2 cup good-quality orange juice
1–2 teaspoons orange zest
1 tablespoon Tuscanini Olive Oil
small pinch thyme (optional, but recommended)
pomegranate arils
scallions, thinly sliced
Line a baking pan with Gefen Parchment Paper.
Sprinkle chicken breasts with salt and pepper. Heat two tablespoons olive oil in a large frying pan. Sear chicken for two minutes on each side. Transfer to the prepared pan, skin side down.
Repeat with remaining oil and remaining chicken.
Heat all sauce ingredients in a small saucepan. Bring to a boil, lower heat slightly, and cook uncovered for 15 minutes, or until it becomes somewhat syrupy and reduced.
Spoon three tablespoons sauce over each chicken breast. Marinate overnight in the fridge.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Turn chicken skin side up and bake covered for 45 minutes, or until done. Do not overbake because it will dry out.
Uncover chicken; pour more sauce over it and continue baking for five minutes or until lightly crispy. Remove from oven.
Separate the chicken breast from the bone by sliding a knife under the chicken meat, getting as close to the bone as possible.
Garnish with pomegranate arils and scallions and serve.
Styling and Photography by Chay Berger
Food and Prep by Leah Hamaoui
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