Recipe Grilled chicken in Granada

Preparation

Preheat oven to 375 degrees F.

Combine in a cup, oil and garlic. Garlic oil sprinkle over chicken.

Place the chicken in a shallow dish. Pour the remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until the skin is golden brown and the juices run clear when a thigh is pierced in the thickest part with a fork.

Remove 1 tablespoon of the seeds of Granada. Aside for garnish. Rest Granada as through a sieve into a small bowl juicer.

In a small nonreactive saucepan, combine the juice of Granada, wine, lemon juice and cinnamon-sugar. Bring to a boil over high heat. Reduce heat and cook for 5 minutes. Season the sauce with salt and pepper.

Show Roast chicken on a plate and pierce each piece several times. Sauce pour over chicken. Garnish with Granada seeds and serve at room temperature.

Yield: 4 servings

Recipe Source: Cooking for the Jewish home every day Ethel G. Hofman of (Harper Collins)
Reprinted with permission.