First Courses for Holiday Meals
Deli Roll #meat
Hand Meat Pies #meat
Nana’s Sweet and Sour Soup #meat
Mock Crab Salad #fish
Spiced Butternut Squash and Apple Soup #vegan
Pomegranate Roasted Chicken with Veggies
This is a delicious and beautiful presentation for any holiday table. Yet it is super easy to make, can be made a day ahead of time and before serving, assembled with couscous for delightful combination! The Teriyaki-Pomegranate Sauce is what makes this roasted chicken really pop with flavor. This sauce was produced by Aunt Berta Company-- no corn syrup, no food coloring and no artificial preservatives. I used butternut squash, a gift from a friend’s bountiful garden and Brussels sprouts, so wonderful when they have absorbed the flavors from the chicken during baking. Of course, you can add other veggies as well—see suggestions below. Make extra--your guests will eat everythig up with no leftovers for you!
Pomegranate Roasted Chicken with Veggies
#poultry. #maincourse #pomegranate #RoshHashanah
Serves 7-8
Vegetables
1 pound Brussels sprouts, trimmed and halved
1 pound butternut squash, cut into bite-sized pieces
1/2 red onion, chopped
1 lemon, thinly sliced
5 garlic cloves, minced
Vegetable Marinade
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 1/2 teaspoons kosher salt
1 1/2 teaspoon black pepper, ground
Pinch of nutmeg
Chicken
10 chicken thighs and legs
Chicken Marinade
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 teaspoon fennel seeds
1 teaspoon crushed red pepper
2 teaspoons ground paprika
2 teaspoons garlic powder
3 fresh sage leaves, chopped
1/2 Teriyaki-Pomegranate Sauce
Couscous
2 1/2 cups uncooked couscous
1/2 cup raisins and cranberries or other dried fruit
Green onion top to garnish
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Combine Brussels sprouts, butternut squash, red onion, lemon slices and minced garlic in a large bowl.
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Mix and stir olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg in a small bowl.
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Spread vegetables onto a large, rimmed baking sheet.
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Preheat oven to 450°F (230ºC)
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Combine chicken marinade ingredients in a bowl. Add chicken pieces to bowl and turn each piece so it is coated with the marinade. Arrange chicken pieces on top of the vegetables.
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Bake for 30-40 minutes or until the chicken measures 160ºF (71ºC) on a meat thermometer.
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Remove from oven and immediate baste with Pomegranate-Teriyaki Sauce so that all the tops of the chicken are thoroughly coated.
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Make couscous according to package directions.
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Serve chicken and vegetables on top of the couscous. Sprinkle with pomegranate seeds for a garnish.
Expandthetable suggestions
Add other veggies: potato, leeks, green beans, squash, carrots, cauliflower, turnips, parsnips, sweet potatoes, zucchini
Substitutions for the Teriyaki-Pomegranate Sauce: Substitute half honey and half teriyaki sauce.
No red onions? Use yellow or white onions, leeks or shallots.
Foodie Lit
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