Words & Brush Weekender: Easy listening music and chat, Friday 18th September 2026, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
I like to have two different mains available when we’re hosting a large crowd, which is usually the case for the first night of Rosh Hashanah. So I was on the lookout for a chicken dish that looked and tasted a little different.
I love the idea of roasting lots of whole shallots alongside the chicken. They become soft and caramelized, and add a rich flavor that balances the sweet and tart glaze.
Although this recipe is written for chicken, the marinade would also work beautifully with brisket or short ribs, just allowing for a longer, slower cooking time.
Yields 6-8 servings
Ingredients:
8-10 bone-in chicken thighs or a mix of thighs and drumsticks
10-12 small shallots, peeled and left whole
3 Tbsp. pomegranate molasses
2 Tbsp. honey
3 Tbsp. olive oil
3 garlic cloves, crushed
1 tsp. salt
½ tsp. black pepper
½ tsp. paprika
Pomegranate seeds and chopped parsley, for garnish
Directions:
Preheat the oven to 160°C / 325°F. Line a baking pan with baking paper. Arrange the chicken in the pan, pour the marinade over the top, and tuck the whole shallots around the chicken. Place a sheet of wet baking paper directly over the chicken, then cover the pan tightly with foil to seal. Bake for 1½ hours.
Raise the oven to 175°C / 350°F, remove the foil and baking paper, and bake uncovered for another 30 minutes, until the chicken is browned and the sauce is glossy and caramelized. Transfer to a serving platter and garnish with pomegranate seeds and parsley.
 |
Enjoy!  This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG |