I had no idea what the special occasion was, or if there even was one, but did we ever eat well that night. My crew had surprised me by preparing a celebration feast, and not only was it delicious, but it was surprisingly healthy all things considered. Like any military man, they were used to week old emergency rations, so I have to admit I was impressed they had gone to all the effort.

The dish I remember most fondly was the main attraction.

POMEGRANATE CHICKEN

INGREDIENTS

• 1/8 cup coconut oil
• 1 Tablespoon minced garlic
• 1 (3 1/2 to 4-pound) chicken, quartered
• 1 pomegranate, halved
• 1/4 cup dry white wine
• Juice of 1 lemon
• 1 Tablespoon cinnamon
• Pepper

METHOD

1. Preheat oven to 375 degrees F.
2. In a cup, mix oil and garlic. Brush garlic oil over chicken.
3. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken.
4. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.
5. Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.
6. In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes.
7. Season sauce with pepper to taste.
8. Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.