Christmas Pomegranate Chicken, a wonderful sweet and tangy dish, is a beautiful way to add flavor to your Christmas-time meals this year. This week on Lawyer in the Kitchen, Joseph Brooks will show you how to make this one-dish statement piece that is sure to make its way into your regular dishes.

Ingredients

• ¼ Cup sugar
• ⅛ Cup lemon juice
• 3 Cups pomegranate juice
• 8-10 Chicken thighs
• Salt

• 2 Pomegranates
• ½ Cup honey
• 1 Tbsp balsamic vinegar 
• 4 Garlic cloves (finely minced) 
• 1 Lemon
• 2 Tbsp olive oil

Method

1. In a small pot, mix 2 cups of pomegranate juice, ¼ cup sugar, and ⅛ cup lemon juice.
2. Bring the mixture to a boil and let it simmer for one hour or until it thickens into a molasses-like consistency.
3. Sprinkle salt over the chicken skins and refrigerate them uncovered for 40 minutes.
4. Once the pomegranate mixture has thickened, add 1 cup of pomegranate juice, olive oil, balsamic vinegar, honey, lemon juice, and garlic to it.
5. Heat the mixture to combine and smoothen the flavors. Allow it to cool in the freezer for 10 minutes to avoid poaching the chicken.
6. Remove the chicken thighs from the refrigerator and pat them dry with a paper towel.
7. Place a few chicken thighs at a time in a large bowl and pour the marinade over them, ensuring each thigh is well coated. You may need to use your hands.
8. Cover the bowl and refrigerate the chicken to marinate for 30 minutes.
9. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
10. After marinating, place the chicken thighs skin-side-up in a skillet and pour any remaining marinade over them.
11. Bake the chicken in the preheated oven for 45 minutes.
12. Optional: Around the 40-minute mark, use a meat thermometer to check the chicken’s temperature. It should read at least 165 degrees Fahrenheit (74 degrees Celsius).
13. Increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).
14. Coat the chicken with any remaining marinade once more to darken its color and bake for an additional 10 minutes.
15. While the chicken finishes baking, remove the cores of the pomegranates with a knife. Place the pomegranates one by one in a large bowl of water and separate the seeds from the shell using your hands.
16. Drain the water, leaving only the pomegranate seeds.
17. Once the chicken is done, sprinkle the pomegranate seeds and parsley over the finished dish.
18. Serve and enjoy!