Select Recipes from the San Diego Jewish Food Festival

Pomegranate Chicken


  • 3 TBL Pomegranate Molasses (a concentrated pomegranate juice -- can find in Middle Eastern Grocery
  • 8 TBL (1/2 C) olive oil
  • 2-3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 8 pieces of chicken (four 8 oz boneless breasts and four 4 oz thighs bone in)
  • 2-3 sweet potatoes, peeled and cut into chunks OR 2 C sliced carrots
  • 8 figs (Calimyrna, is best), soaked in hot water and then sliced into quarters
  • 4 oz fresh mushrooms, cut into quarters (optional)
  • 3/4 C whole raw almonds
Pre-heat oven to 375.


Slowly add the olive oil to the pomegranate molasses, whisk continuously until the sauce has emulsified. Whisk in the garlic, Salt & Pepper until combined. Place chickens, sweet potatoes (or carrots), figs in a baking dish. If planning to eat after this cooking, add almonds as well. If planning to freeze or serve another day, add almonds before reheating. Pour pomegranate mixture over this. Cover the pan with aluminum foil. Bake 45-60 minutes until chicken is done (165 degrees internal temperature of chicken). Should stir ingredients and baste chicken with accumulated juices a few times while baking.

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