Chicken for Rosh Hashana

I really enjoy trying new recipes for the holidays.  One recipe that is perfect for Rosh Hashana is from Kosher By Design - Cooking Coach by Susie Fishbein

Pomegranate Honey Chicken

1 chicken - cut into pieces
1/2 cup honey (to measure honey spray PAM on the measuring cup, and then pour the honey into the measuring cup)
1/4 cup brown sugar
1/4 pomegranate juice
1/4 cup teriyaki sauce
2 T cornstarch
1 t tomato paste
1/2 t dried thyme
2 cloves fresh garlic, minces
1 T non dairy margarine
fresh pomegranate seeds (garnish)

Line a roasting dish with tin foil.  Arrange the chicken into a single layer.

Preheat oven to 400 degrees

In a pot over medium heat, whisk the honey, brown sugar, pomegranate juice, teriyaki sauce, cornstarch, tomato paste, thyme and garlic.  Bring to a summer over medium heat until thickened (maybe two minutes).  Whisk in the margarine.  Reduce heat.  Cook for one minute.  Brush the sauce on each piece of chicken, and then pour the extra on all the pieces of chicken.

Bake uncovered for 45 minutes.  Baste every 15 minutes.  Transfer chicken pieces to a serving dish and spoon the sauce over the chicken.  Place a few pomegranate seeds onto the chicken pieces.

Enjoy!