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You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature. Yield: 8 servings (serving size: 2 thighs) 3/4 cup honey 1/3 cup finely chopped shallots 1/4 cup fresh lemon juice (about 3 small lemons) 1 tablespoon grated lemon rind 2 tablespoons pomegranate molasses 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 6 garlic cloves, minced 16 chicken thighs (about 4 pounds), skinned 1 tablespoon cornstarch 1 tablespoon water Cooking spray 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally. Preheat oven to 425°. Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes. CALORIES 378 (31% from fat); FAT 13.1g (sat 3.7g,mono 5g,poly 3g); IRON 2.6mg; CHOLESTEROL 114mg; CALCIUM 36mg; CARBOHYDRATE 33.8g; SODIUM 416mg; PROTEIN 31.7g; FIBER 0.3g Cooking Light, DECEMBER 2004  |
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