Yogurt and pomegranate sauce meatballs
The last time I made chicken drumsticks at home, I wanted to change up the routine a bit. I had some pomegranates that I don’t always use in cooking, and buttermilk and yogurt always save me when it comes to marinades. I put everything together, and since I wanted a complete meal, I also made potatoes with caramelized onions, roasted in the oven. The recipe is simple, yet the result tastes distinctly different from regular oven-baked chicken.
Quick Info
Total Time: 2 hours and 30 minutes (including marinating)
Servings: 4
Difficulty: medium
Ingredients
For the drumsticks:
- 8 chicken drumsticks (skinless, if you prefer leaner)
- 200 ml buttermilk or thin natural yogurt
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon curry
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
For the potatoes with caramelized onions:
- 1.2 kg potatoes (cut into large pieces)
- 1 kg yellow onions
- 2 tablespoons oil (I prefer sunflower oil)
- 1 teaspoon sweet paprika
- 1 teaspoon curry
- 1 teaspoon ground cumin or crushed seeds
- 1 teaspoon coriander seeds, slightly crushed
- 1 teaspoon cinnamon
- salt and Sichuan pepper (or black pepper)
- aluminum foil
For the pomegranate sauce:
- 150 ml dry red wine
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- seeds from 1 large pomegranate
- 1 tablespoon barbecue sauce (any kind, not too smoky)
Preparation Method
1. Marinating the chicken drumsticks
Wash the drumsticks and pat them dry with paper. Place them in a large bowl and season with soy sauce, Worcestershire sauce, curry, nutmeg, and cinnamon. Mix well by hand, then pour in the buttermilk or yogurt. Turn the chicken to ensure it’s coated all over. Cover the bowl and let it sit in the fridge for at least 2 hours (I usually do this in the morning for a late lunch).
2. Preparing the potatoes and onions
Peel the onions and cut them into quarters. Heat a large skillet with a tablespoon of oil. Add the spices: cinnamon, curry, paprika, cumin, and coriander, all measured beforehand. Let them cook for 40-60 seconds until I can smell them, but without burning. Then add the onions, mix well, and cook for 6-8 minutes over medium heat until they become glossy and slightly golden, not fully caramelized like sweet onions, but colored and flavorful.
3. Roasting the potatoes
Wash and cut the potatoes into large pieces, about 2-3 cm thick. Place them in a spacious baking dish. On top of the potatoes, add the prepared onions along with their oil and spices. Sprinkle a bit of salt and Sichuan pepper. Drizzle another tablespoon of oil over everything and gently mix, just enough to distribute it fairly evenly. Cover the dish with aluminum foil.
4. Baking
Preheat the oven to 170°C (low to medium heat). Place the drumsticks along with the marinade in an oven-safe dish, ideally glass or ceramic. If there’s space, you can bake the potatoes and chicken together; if not, the chicken goes in first, on the middle rack, for about 1 hour and 20 minutes. In the last 20 minutes, remove the foil from the potatoes and let them brown. Check the chicken after an hour – it should be tender, and a fork should easily pierce it, with no pink near the bone.
5. Pomegranate sauce
In a small saucepan, combine the red wine, cinnamon, and cloves. Let it simmer for 2-3 minutes over low heat until the alcohol reduces a bit and it smells fragrant, not like raw wine. Add the honey, pomegranate seeds (just the seeds), and barbecue sauce. Stir frequently over low to medium heat for about 10-12 minutes until it thickens slightly. It shouldn’t turn into jam but should have the consistency of a thin syrup. Turn off the heat and set aside.
6. Serving
On a plate, arrange the potatoes and caramelized onions, the chicken drumsticks, and drizzle the pomegranate sauce over them (or serve it in a separate bowl, depending on how much everyone wants). The sauce is good warm or at room temperature.
Why I make this recipe often
It helps when I need something more flavorful than plain oven-baked chicken without spending too much time in the kitchen. The buttermilk marinade tenderizes the meat, and the pomegranate sauce adds an interesting sweet-sour flavor. If there are leftovers, the chicken is good the next day. The potatoes with onions pair well with any type of meat. It’s not a complicated recipe and doesn’t require hard-to-find ingredients.
Tips
- For a browner texture on the chicken, uncover the dish in the last 15 minutes and turn on the grill function.
- If the pomegranate sauce seems too sour, add another half tablespoon of honey.
- Don’t take the potatoes out of the oven too early – they need to be soft but have a crust on top.
Substitutions
- You can use chicken breasts or whole thighs, but adjust the baking time.
- Buttermilk can be replaced with diluted Greek yogurt.
- If you don’t have Sichuan pepper, freshly ground black pepper works too.
- The red wine can also be rosé, but it should not be sweet.
Variations
- Add a bit of grated garlic or fresh ginger to the marinade for a more intense flavor.
- You can add carrots or parsley root to the potatoes if you want to change the side dish.
- For the sauce, instead of pomegranate, a mix of fresh or frozen cranberries works too.
Serving Ideas
- Alongside the potatoes and chicken, a simple green salad goes well.
- The pomegranate sauce is also good on oven-baked fish or as a salad dressing.
- For a more festive look, sprinkle some fresh parsley leaves on top.
Frequently Asked Questions
1. Can I use another part of the chicken?
Yes, whole thighs, wings, or breasts work too, but check the baking time.
2. How do I easily remove pomegranate seeds?
Cut the pomegranate in half and gently tap the skin with a wooden spoon over a large bowl. The seeds will fall out easily.
3. Can I make the sauce without wine?
Yes, you can use pomegranate juice or a bit of water, but the flavor will be less complex.
4. What can I do if I don’t have barbecue sauce?
You can omit it or use a bit of ketchup mixed with some honey and vinegar.
5. What other side dishes can I serve with the chicken?
Plain rice, coleslaw, or roasted vegetables pair very well.
Nutritional Values
One serving (calculated with skinless chicken and side dish):
- Calories: approx. 480 kcal
- Protein: 33 g
- Carbohydrates: 60 g (potatoes, pomegranate, honey)
- Fats: 10 g
The pomegranate sauce adds carbohydrates, the chicken provides protein, and the potatoes keep you full. If you use skin, the calories increase by 40-50 per serving.
Storage and Reheating
The chicken and potatoes last in the fridge for 2 days. To reheat, warm them in the oven at 170°C, covered, for 10-15 minutes, or in the microwave. The pomegranate sauce should be stored separately and warmed gently before serving, or left at room temperature. I do not recommend freezing the pomegranate sauce, but the chicken and potatoes can be frozen for up to a month.
I washed the chicken thighs well and then seasoned them with soy sauce, Worcestershire sauce, curry, nutmeg, cinnamon, and then poured buttermilk over them. I let them marinate for about 2 hours, then placed them in a baking dish with the marinade they soaked in and baked them in the oven at a very low heat for about 1 hour and 20 minutes. I cleaned 1 kg of onions and cut them into quarters. In a frying pan, I heated a tablespoon of oil, then added a teaspoon of cinnamon, a teaspoon of curry, a teaspoon of paprika, a teaspoon of cumin, and a teaspoon of coriander seeds which I lightly crushed beforehand in a mortar. I let the spices release their aromas and then added the cut onions, caramelizing them slightly over high heat for a few minutes. In a baking tray, I placed large pieces of potatoes, added the caramelized onions, curry, paprika, Sichuan pepper, and a pinch of salt, added a tablespoon of oil, covered the tray with aluminum foil, and baked it for about 40 minutes until the potatoes were beautifully browned. In a small pot, I added wine, cloves, cinnamon, and let it boil for a few minutes, then added honey, pomegranate seeds, and barbecue sauce, allowing the sauce to reduce slightly and thicken. Finally, I served the potatoes with caramelized onions, chicken thighs, and the pomegranate wine sauce. A delight of flavors and colors. Enjoy your meal!
Ingredients: I used for the meat: 8 chicken drumsticks, 200 ml buttermilk (homemade), curry, nutmeg, cinnamon, Worcestershire sauce, soy sauce. For the caramelized onion: 1 teaspoon paprika, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon coriander seeds, 1 teaspoon cinnamon. For the pomegranate sauce: 150 ml red wine, 2 tablespoons cinnamon honey, ground cloves, 1 pomegranate, 1 tablespoon barbecue sauce.
