All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Leg Recipes

Ingredients

3 tablespoons ground cumin 3 tablespoons ground coriander 1 tablespoon herbes de Provence 1 tablespoon ground black pepper 2 teaspoons ground cinnamon 1 teaspoon ground cayenne pepper 2 cloves garlic, minced 12 chicken drumsticks 1 (16 fl oz) bottle pomegranate juice 1 ½ teaspoons salt 2 tablespoons olive oil

Nutrition Info

428.8 calories carbohydrate: 18 g cholesterol: 128 mg fat: 21.5 g fiber: 2.7 g protein: 39.2 g saturatedFat: 5 g servingSize: - sodium: 717.8 mg sugar: 11.4 g transFat: : - unsaturatedFat: : -

Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl, sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.
Preheat oven to 400 degrees F (200 degrees C).
Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.
Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.

6 servings

Pomegranate juice makes an excellent marinade for chicken. Its sweet, tart flavor works really well, especially with Middle Eastern spices.