This recipe requires very little prep work and minimal attention so you can easily cook it while going about your daily routine. Serve over hot rice.
Original recipe makes 8 servings
Prep 10 mins. Cook 45 mins. Ready In 2 hrs 55 mins
2 pounds sweet potatoes, peeled and quartered
3 1/2 pounds bone-in chicken pieces
1 cup pomegranate juice
1/4 cup sherry vinegar
1/4 cup olive oil
1 tablespoon brown sugar
1 teaspoon ground ginger
4 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon black pepper
1 bunch green onions, sliced
1/4 cup pomegranate seeds
Arrange sweet potatoes and chicken pieces in a 9x13 inch baking dish. In a small bowl, mix together pomegranate juice, sherry vinegar, olive oil, brown sugar, ginger, garlic, and salt and pepper. Pour over chicken and sweet potatoes. Cover, and marinate for 1 to 2 hours, turning once.
Preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 45 minutes, or until chicken and sweet potatoes are cooked through. Baste with cooking juices several times while cooking.
Sprinkle with green onion and pomegranate seeds before serving.
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