Pomegranate Chicken for Rosh Hashanah

For those seeking an impressive yet uncomplicated main dish for Rosh Hashanah, this chicken recipe offers a solution that won't keep you in the kitchen for hours. The dish features chicken thighs glazed with pomegranate juice and silan, a Middle Eastern date syrup, creating a balance of sweet and tart flavors that fits the symbolic foods of the Jewish New Year.

Pomegranate and Silan Glazed Chicken

Ingredients:

- 2.2 pounds chicken thighs

- 1/2 cup pomegranate juice

- 3 tablespoons silan (date syrup)

- 2 tablespoons olive oil

- 3 garlic cloves, crushed

- 1 tablespoon soy sauce

- Salt and black pepper to taste

- 1/2 cup pomegranate arils

- Fresh thyme leaves for garnish

Preparation:

1. Heat your oven to 400°F (200°C).
2. In a mixing bowl, combine the pomegranate juice, silan, olive oil, crushed garlic, soy sauce, salt, and pepper.
3. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. For best results, allow the chicken to marinate for approximately 30 minutes if time permits.
4. Transfer the chicken and marinade to a baking dish, arranging the pieces in a single layer.
5. Bake for 30 to 35 minutes, until the chicken is fully cooked and the sauce has reduced to a slightly caramelized consistency.
6. During baking, baste the chicken once or twice with the pan juices.
7. Remove from the oven, scatter pomegranate arils and fresh thyme leaves over the top, and serve warm.