Edible Monterey Bay

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Anar Chicken

Screen Shot 2013-08-29 at 7.58.04 AMCourtesy Chef Cori Goudge-Ayer, Laili Restaurant, Santa Cruz

Serves 4

2 chickens, 31⁄2–4 pounds each, halved lengthwise 1⁄4 cup olive oil
1 tablespoon chopped rosemary
1 tablespoon minced garlic
1⁄4 cup lemon
1 teaspoon saffron
1 teaspoon ground turmeric
1 teaspoon crushed red pepper
Salt and black pepper, to taste

Combine the first nine ingredients in a container large enough to hold all the chicken, mixing well to evenly distribute marinade. Use two containers and divide the marinade in half, if necessary. Cover and refrigerate for 10–24 hours. When you are ready to cook, pre- heat oven to 500 ̊ F. Place the chickens in a large roasting pan and roast for about 30 minutes, or until an instant-read thermometer in- serted into the thickest part of the thigh reads 165 ̊ F. 

Sauce

3 cups sugar

2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon black pepper
1⁄2 teaspoon ground red pepper
1 cup pomegranate molasses
 
Meanwhile, make the sauce by combining the sugar and 11⁄2 cups of water in a large pan set over medium-high heat. Cook, stirring occasionally, until the mixture has reduced in volume and is thick and golden brown. Add the lemon juice, salt and peppers and stir to combine. Slowly mix in the pomegranate molasses.
 
When the chicken is done, let it rest for 15 minutes. Transfer to a serving platter and pour the sauce over the top. Serve with roasted potatoes and broccolini.Screen Shot 2013-08-29 at 8.01.24 AM
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.