Tangy Pomegranate Chicken Legs Stuffed with Herbed Rice
Prepare to delight your taste buds with Tangy Pomegranate Chicken Legs Stuffed with Herbed Rice—a show-stopping dish that combines rich, savory flavors with a refreshing citrus twist. Bone-in, skin-on chicken legs are marinated in a luscious blend of pomegranate juice, honey, soy sauce, and warm spices like cumin and paprika, then roasted to golden perfection with a glossy, tangy glaze. Underneath the crispy skin, you’ll discover a vibrant herbed rice stuffing, featuring aromatic jasmine rice mixed with fresh parsley, mint, and lemon zest. Perfect for special occasions or an elevated weeknight dinner, this recipe combines the art of stuffing with the irresistible allure of sweet and savory contrasts. Garnish with jewel-like pomegranate seeds for a stunning presentation, and be sure to serve with extra herbed rice for a flavor-packed meal that’s as satisfying as it is impressive.
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Recipe Information
Ingredients
- 4 pieces Chicken legs (bone-in, skin-on)
- 1 cup Pomegranate juice
- 2 tablespoons Honey
- 2 tablespoons Soy sauce
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1.5 cups Cooked jasmine rice
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh mint (chopped)
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Pomegranate seeds (optional, for garnish)
Instructions
In a medium bowl, whisk together pomegranate juice, honey, soy sauce, minced garlic, ground cumin, paprika, olive oil, salt, and black pepper. This will serve as your marinade.
Carefully loosen the skin of each chicken leg without removing it. Place the chicken legs in a large resealable plastic bag or baking dish and pour the marinade over them. Make sure each piece is well coated. Cover and refrigerate for at least 1 hour (or up to overnight for enhanced flavor).
While the chicken marinates, prepare the herbed rice stuffing. In a mixing bowl, combine cooked jasmine rice, chopped parsley, chopped mint, lemon zest, a pinch of salt, and a drizzle of olive oil. Mix well and set aside.
Preheat your oven to 375°F (190°C). Remove the chicken legs from the marinade and transfer the marinade to a small saucepan. Bring the marinade to a simmer over medium heat and let it reduce by half to create a glaze.
Stuff each chicken leg with a small amount of herbed rice, tucking the stuffing under the loosened skin. Use kitchen twine or toothpicks to secure the skin if necessary.
Place the stuffed chicken legs on a greased baking sheet or roasting pan. Brush them generously with the reduced pomegranate glaze.
Bake the chicken legs in the preheated oven for 35-40 minutes, basting with the pomegranate glaze every 10-15 minutes, until the chicken is golden brown and cooked through (internal temperature should read 165°F/74°C).
Once cooked, let the chicken rest for 5 minutes. Garnish with pomegranate seeds (if using) and serve warm with any leftover herbed rice on the side.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 77.9 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
