I made this scrumptious dish about two weeks ago, and in my personal opinion, it is the bomb-diggity. The flavors marry so incredibly well together, which results in enormous flavor, and roasting the chicken makes it super moist. Pomegranate molasses and tamarind paste may be difficult to find in a “regular” grocery store, so I’d recommend going to Whole Foods, where they can be found near the Thai products. The wonderful thing about this recipe is that it only has four ingredients (besides the chicken) and requires marinating for just a couple of hours. The original recipe calls for whole chickens, however, I decided to use legs quarters, but chicken breasts, tenders, or thighs could be substituted.
- 1/4 cup Pomegranate molasses
- 2 1/2 tbsp. apricot preserves
- 1/4 cup orange juice, preferably fresh-squeezed (I used Tropicana Pure Premium)
- 1 tbsp. tamarind paste, thinned with 1/2 tbsp. water
- 2 chicken leg quarters
- Preheat oven to 400 degrees.
- Combine the molasses, preserves, orange juice, and tamarind in a medium bowl. Whisk to combine.
- Place the leg quarters in a sealable plastic bag, add the marinade to bag, seal the bag, and massage chicken to distribute the marinade all over chicken.
- Let chicken sit for two hours refrigerated.
- Take chicken out of the refrigerator, remove from bag, and place in a roasting pan. Toss bag with marinade in trash.
- Place roasting pan in the preheated oven and roast chicken for about 45 minutes or until dark golden brown, with juices running clear.
- Remove chicken from oven and serve while hot.