Moroccan Roasted Pomegranate Chicken

Ingredients

• 0.3 teaspoon pepper black
• 3 tablespoons cooking wine dry white
• 1  garlic clove minced
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon kosher salt divided
• 2 teaspoons juice of lemon fresh
• 1  pomegranate quartered
• 2 teaspoons sugar 
• 3 pound meat from a rotisserie chicken whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• blender
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 45
2. Remove and discard giblets and neck from chicken. Lift wing tips up and over back; tuck under chicken.
3. Sprinkle 3/4 teaspoon salt over chicken.
4. Place chicken, breast side up, on rack of a roasting pan coated with cooking spray.
5. Place rack in pan.
6. Bake at 450 for 45 minutes or until a thermometer inserted in meaty part of thigh registers 16
7. Remove chicken and rack from pan; let stand 10 minutes.
8. Remove skin from dark meat; discard.
9. Remove seeds from pomegranate; set 1 tablespoon seeds aside.
10. Place remaining seeds in a blender; pulse to crush. Strain mixture through a sieve over a bowl to yield 1/4 cup juice; discard solids.
11. Place roasting pan over medium heat.
12. Add wine to drippings in pan, scraping pan to loosen browned bits.
13. Pour mixture into a medium saucepan; stir in pomegranate juice, sugar, cinnamon, pepper, and garlic. Bring to a boil. Cook 16 minutes or until reduced to 1/3 cup.
14. Remove from heat; stir in lemon juice and remaining 1/4 teaspoon salt.
15. Serve sauce with chicken.
16. Sprinkle with reserved 1 tablespoon seeds.