|Pomegranate-glazed whole chicken|
|Tossed salad with shaved parsnips and pomegranate|
Dessert is the best part of Valentine's Day dinner but don't forget the entree. I decided on roast chicken with pomegranate glaze. Get dessert ideas at: http://catsinthekitchen.blogspot.com/2011/02/valentines-day-acd-style.html
Pomegranate molasses, mixed with olive oil in a 1:1 ratio, was used to baste and glaze the chicken. The molasses is made by simmering pomegranate juice until it's thick or purchasing it pre-made. Find it in large supermarkets near the vinegar or molasses or in Middle Eastern markets.
The roast chicken came out very moist and tasty but I didn't want to overdo the glaze because pomegranate molasses has about 7 grams of carbs per teaspoon. That's why I mixed it with olive oil. I could get the taste without as many carbs.
Feel free to use your favorite herb/spice mixture to rub the chicken with but I am limited to salt and pepper as I have delayed food allergies to just about any imaginable spice or herb.
Pomegranate-glazed roast chicken
- 1 whole chicken
- Salt and pepper
- 1/4 cup pomegranate molasses
- 1/4 cup olive oil
- Preheat oven to 400 degrees.
- Remove giblets and neck from chicken. Rinse the chicken with water. Rub all over with salt and pepper.
- Spray a roasting pan with pan spray. Place the chicken, breast side up, in the pan. Pour in about 1/2 cup of water to keep the bird moist.
- Baste the chicken with some of the pomegranate/olive oil mixture.
- Roast the chicken for about 30 minutes. Turn the chicken over, baste again and cook for another 30 minutes.
- Turn the chicken over one more time, baste with the remaining glaze and cook until a thermometer inserted into a thigh reaches 165 degrees, about 30 minutes more.
- Transfer the chicken to a clean cutting board and let rest for 10 minutes. Carve the chicken. Serve with additional pomegranate molasses if not concerned about carbs.
Tossed green salad with shaved parsnips
- Spring mix greens
- 1 parsnip, peeled
- Pomegranate seeds or substitute cranberries
- Dressing of choice. I made a simple oil, lemon dressing.
- Put greens on salad plates.
- Shave parsnips with a vegetable peeler. Distribute shavings between plates of greens.
- Sprinkle on a few pomegranate seeds for garnish.