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.
- 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
- Preheat oven to 375 degrees F.
- In a cup, mix oil and garlic. Brush garlic oil over chicken.
- Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken.
- 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.
- Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.
- 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.
- Season sauce with pepper to taste.
- 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.