Roast Chicken in Pomegranate and Date Molasses 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Ethnic Market Scout May 7, 2014

The combination of tart pomegranate molasses with sweet date molasses (sometimes labeled "syrup") and peppery olive oil is wholly Middle Eastern. The addition of soy sauce brings saltiness into the mix. The chicken comes out nicely brown, crisp and full of flavor.

Make Ahead: The chicken needs to marinate for 30 minutes.

Where to Buy: Pomegranate molasses is available at Middle Eastern and some heath food markets. Date molasses/syrup is available at Middle Eastern markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 1/2 cup date molasses/syrup (see headnote)
  • 1/4 cup pomegranate molasses (see headnote)
  • 1/4 cup olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon kosher salt
  • 6 chicken legs with thighs attached (about 4 pounds total)


Combine the date molasses/syrup, pomegranate molasses, oil, soy sauce and salt in a large zip-top bag.

Use paper towels to pat dry the chicken, then add it to the bag. Seal, pressing out as much air as possible. Massage to coat evenly. Let it sit at room temperature for 30 minutes.

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil, then grease it with cooking oil spray.

Arrange the chicken on the baking sheet with space between each piece. Pour the marinade evenly over the chicken. Roast for 5 minutes, then reduce the temperature to 400 degrees. Roast for 40 to 45 minutes until the chicken is cooked through (to an internal temperature of 170 degrees) and its skin is crisp and browned, basting it five or six times to make sure it stays moist and glazed.

Let the chicken rest for 5 minutes before serving.

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Recipe Source

From Vered Guttman, Washington caterer and food blogger for

Tested by Bonnie S. Benwick.

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