Ingredients
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1 1/2 cups pomegranate juice
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1 small whole chicken
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1/4 cup (1/2 stick) butter, at room temperature
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1/2 tsp ground cardamom
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1/2 tsp ground coriander
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3 tbsp chopped walnuts
Steps
1
Preheat the oven to 400°F. In a small saucepan, heat the pomegranate juice to a simmer. Cook 10–13 min., until the juice reduces by almost half.
2
Place the chicken in a parchment-lined baking dish breast side up and pour half the reduced pomegranate juice over the chicken. Rub the chicken all over with half the butter and season with salt (in moderation) and pepper. Bake 1 hour, until chicken is cooked through (an instant read thermometer reads 165°F). Baste chicken every 15 min. with the juices in the baking dish.
3
Meanwhile, in a skillet on medium, melt the remaining butter. Add the cardamom, coriander, and walnuts, and cook 3 min., until fragrant, stirring frequently. Add the remaining pomegranate juice and heat to a simmer. Cook 8 min., until syrupy.
4
Remove the chicken from the oven and drizzle with walnut pomegranate glaze.
Tips
No time to make a chicken from scratch? Use the pomegranate glaze on a store-bought rotisserie chicken and broil to heat the chicken through and caramelize the skin. Top with the same spiced walnut syrup.
