Roast Chicken with Pomegranate Glaze

Name: Roast Chicken with Pomegranate Glaze
Yield: 6
Ingredients: 1 tablespoon ground sumac (see Tips); 1 tablespoon kosher salt; One 4-pound chicken; 6 cups sliced cored fennel (2-3 large bupounds); 1 large yellow onion, chopped; 2 teaspoons extra-virgin olive oil; 1/2 cup pomegranate molasses (see Note); 2 tablespoons honey; 1 teaspoon freshly ground pepper; Pomegranate seeds for garnish (see Tips); Tips: The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Or use 2 teaspoons freshly grated lemon zest in place of the sumac.; To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gentl; Note: Pomegranate molasses has a bright, tangy flavor. (Don’t confuse it with grenadine syrup, which contains little or no pomegranate juice). Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your

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"This sweet-tart pomegranate molasses glaze is delicious combined with the citrusy sumac spice rub, and gives the roasted chicken a dark, ruby luster. Rub the chicken earlier in the day, or overnight, for the best flavor.Make Ahead Tip: Rub the chicken with the spice mixture (Step 2), cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before roasting...."

INGREDIENTS

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1 tablespoon ground sumac (see Tips)

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1 tablespoon kosher salt

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One 4-pound chicken

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6 cups sliced cored fennel (2-3 large bupounds)

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1 large yellow onion, chopped

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2 teaspoons extra-virgin olive oil

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1/2 cup pomegranate molasses (see Note)

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2 tablespoons honey

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1 teaspoon freshly ground pepper

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Pomegranate seeds for garnish (see Tips)

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Tips: The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Or use 2 teaspoons freshly grated lemon zest in place of the sumac.

•

To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gentl

•

Note: Pomegranate molasses has a bright, tangy flavor. (Don’t confuse it with grenadine syrup, which contains little or no pomegranate juice). Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your

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