MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cz's Pomegranate Roasted Chicken Categories: Chicken Yield: 1 Batch 3 3/4 lb Organic chicken (1.7 kg) - -OR- 8 Chicken legs 3 tb Soy sauce or tamari (make -sure it is gluten-free as -needed) 2 tb Pomegranate molasses 1 tb Olive oil 1 tb Honey 1 tb Mixed dried herbs; such as -Herbes de Provence or a mix -of thyme, rosemary, basil 2 ts Ground cumin 1/2 ts Fine sea salt 1 lg Shallot; finely diced -OR- 1 md Yellow onion; finely diced 3 cl Garlic MMMMM------------------------FOR SERVING----------------------------- Fresh cilantro; roughly -chopped Steamed rice Preheat the oven to 175 C (350 F). Cut the chicken into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 drumsticks); save the backbone for homemade stock. Alternatively, have your butcher cut it up for you, or use just thighs and cut them in two at the joint. Place the chicken in a Dutch oven or other heavy, ovenproof pot with a lid. Add the rest of the ingredients except for the cilantro, and stir well to combine. (You can prepare this a few hours to a day ahead--without preheating the oven!--and allow the chicken to marinate in a covered container in the fridge.) Place the lid on the pot, put it in the oven, and cook for 1-1/2 hours, checking every 30 minutes or so to flip the chicken pieces and baste them with the juices. (If you find that you don't have very much juice, which depends on the chicken and the airtightness of the lid, add a splash of water.) Remove the lid and return to the oven for another 30 minutes. Serve over steamed rice, with a shower of fresh cilantro. Notes: This can also be cooked on the stovetop for the same amount of time. If you'd like to use your slow cooker, set it on low and cook for 7 to 8 hours Recipe FROM: MMMMM