Pomegranate Honey Glazed Chicken for Rosh Hashanah

“May we be full of merits like the pomegranate.”

This Rosh Hashanah chicken simmers in a glossy sauce of pomegranate molasses, pomegranate juice, honey, warm spices, onion, and garlic. Fresh pomegranate arils and parsley add a colorful finish for the holiday table.

Makes: About 8 servings
Simmer time: 35 to 40 minutes, or until every piece reaches 165°F

Ingredients

• 1 whole chicken, about 4 pounds, cut into 8 pieces; halve large breast pieces if needed
• 4 tablespoons canola oil, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 cup pomegranate molasses
• 1/2 cup sweetened pomegranate juice
• 1/2 cup Weeks Honey Farm Clover Honey, plus 1 to 2 tablespoons if needed
• 2 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/2 teaspoon ground turmeric
• Salt and black pepper, to taste

For the Garnish

• 2 tablespoons chopped parsley
• 2 tablespoons pomegranate arils

How to Make Pomegranate Honey Chicken

1. Sauté the aromatics. Heat 2 tablespoons canola oil in a large, deep pan with a lid. Add the onion and cook until soft and translucent. Add the garlic and sauté for 2 to 3 minutes without browning.
2. Build the sauce. Stir in the pomegranate molasses, pomegranate juice, honey, broth, cumin, ginger, allspice, and turmeric.
3. Reduce. Bring to a boil, then reduce to an active simmer. Cook uncovered for about 20 minutes, until reduced by roughly half and slightly thickened.
4. Adjust the flavor. Taste carefully. If the sauce is too tart, add 1 to 2 tablespoons more honey. Add salt and black pepper as needed. Transfer the sauce to a clean bowl and set aside.
5. Prepare the chicken. Clean the pan. Pat the chicken pieces dry with paper towels; do not rinse them. Season with salt and pepper.
6. Brown in batches. Heat the remaining 2 tablespoons oil. Place chicken skin-side down without crowding the pan. Brown, turn, and brown the second side, working in batches if needed.
7. Simmer in the sauce. Return all chicken to the pan, lower the heat, and pour the prepared sauce over it. Cover and simmer gently for 35 to 40 minutes.
8. Check doneness. Test each piece in its thickest part, away from the bone. Continue cooking until every piece reaches at least 165°F.
9. Garnish and serve. Arrange the chicken on a platter, spoon over the sauce, and finish with parsley and pomegranate arils.

Make-Ahead Tips

• Prepare the pomegranate-honey sauce one day ahead and refrigerate it covered.
• Reheat the sauce gently before adding it to the browned chicken.
• Use separate utensils and surfaces for raw and cooked chicken.

Why Clover Honey Works

Clover Honey has a mild floral sweetness that balances tart pomegranate while letting the warm spices remain distinct.

Shop Pure Raw Clover Honey

Adapted from My Jewish Learning. Always cook poultry to at least 165°F. Raw honey should not be given to infants under one year of age.