Andy Makes Pomegranate-Glazed Chicken

Can I try your glasses on?

[1st Interviewer] Screaming inside [laughs].

There's someone in the test kitchen, not me,

that told a few of us

that she wants to get glasses.

I forgot what exactly she said, but...

Well, it's a she, so you could guess who.

She doesn't need a prescription though,

so it'd just be kind of,

just for aesthetics.

I told her, You can't do that.

A lot of us told her, You can't do that.

Also, why didn't she even ask us or say that out loud?

I'm gonna try these on, but I don't need glasses.

[2nd Interviewer] Good? Oh man,

you look so much more intelligent.

Really?

[1st Interviewer] Wow, I take you

[laughs] so much more seriously now.

I sense sarcasm.

Hi, how you been doing?

I don't know, [mumbles].

Ben's a handsome guy.

[blues music]

Today we are makin'

a pomegranate glazed chicken.

This is from

last February, I believe?

It's a dish that I love,

it's really kinda taking some flavors

that I kinda grew up with

and some flavors that I found while traveling

through Lebanon.

I'm gonna show you the first bit,

which is marinating the chicken.

We're working with one whole chicken;

the backbone is removed.

And then, that's cut in half.

So you have your breasts, wings,

and your drumstick and thigh all attached.

So you have two of those.

We are going to get the marinade going

by grating four gloves of garlic.

We're using just plain yogurt,

not Greek,

whole milk.

You want all that fat.

That's gonna help tenderize the chicken.

Four cloves of garlic grated.

We're gonna add a third of cup of that yogurt.

A quarter cup of yogurt.

Quarter cup yogurt.

A third of cup pomegranate molasses.

If you haven't had this, this is something I grew up with.

Look at that, it's really thick,

and it's [beep] delicious.

It has this sweet, sour quality to it.

You feel it right over here.

I'm gonna add a third cup.

We're gonna add two tablespoons honey.

That's just for balance and flavor.

You have the tart flavor of the pomegranate molasses

and from the yogurt.

We're gonna whisk all this together.

We're gonna add two tablespoons salt.

It seems like a lot of salt, but you need it for this.

We're gonna add the marinade

to a resealable plastic bag.

Tongs... This is chicken that's been padded dry.

I always kinda marinade my meat

in these kinda bags.

It's just really easy; no mess.

Once, it completely popped and just got all over me.

[laughs]

I would marinade at least 12 hours.

You can go even longer.

That would be even better:

a day, two days, chilled.

Then I would toss it halfway through,

just so you make sure

everything is getting marinated evenly.

Back to the chicken.

We are gonna remove this chicken.

It's been sitting now for about an hour.

You could even go a little bit longer.

You just wanna get it to temp'.

Actually, first,

you're gonna drizzle the cast iron with a bit of oil.

I'm just using plain oil, vegetable oil over here.

Pull that bird out.

If you don't have a skillet,

you can cook it on a baking sheet.

Sure, why not? Amazing!

Now I'm gonna pat this dry.

Just the top part: the skin.

We are going to mix the remaining two tablespoons honey,

and two tablespoons pomegranate molasses.

This is just to

brush the chicken with on top.

You're gonna brush

this mixture over the chicken.

Woops, I forgot, I [beep] up.

I'm gonna sprinkle the very top with a bit of salt.

I'm gonna get rid of this, so don't come at me.

With my chicken hands.

I heard that it's very difficult to get to Andy.

Which, I don't know.

[2nd Interviewer] You took the quiz

and you got it yourself, right?

Yeah, but I mean,

I don't think that that's surprising, is it?

[2nd Interviewer] What do they say about you?

What did you have to answer?

[2nd Interviewer] I mean, what did I choose? Yeah.

I chose the things that were me.

I chose mortar and pestle.

Some things didn't make sense, like,

What is my favorite kitchen tool?

It's a mortar and pestle.

If that, mandoline, I probably would've chosen that.

I'm not involved with back-to-back.

Obviously I chose that

Then, the desserts,

everything was really basic besides the cream puffs.

I was like, It's just cream puff.

It's not fancy!

[nasal sound]

[speaks foreign language]

I know that's not how you say it with David,

you're supposed to do [foreign language].

Cardi B, come at me!

That's okay, I'm actually a little bit more team with Nicki.

'Cause I like

the fact that she can actually rap.

That's gonna start some controversy.

Cardi B,

she can put out a bop, she is so much fun,

she's so funny, but like...

She doesn't spit like Nicki,

and she's doesn't ride well.

I don't know, I'm just gonna say that.

Getting back into my rapping game lightly.

Just a little punk rock red heart.

So we got this chicken,

it's gonna go in the oven at 450, the upper rack,

for about 25 to 30 minutes.

If you have a thermo pen,

or a thermometer, test your chicken out.

Thigh should register at 165;

breast, 150 ideally.

And that's it, we're gonna set it in.

Looks great,

so here's our chicken.

You see

how it's got that mahogany color,

really nice darkened spots.

That lacquered effect from the honey and molasses.

We're gonna just let that sit

for a good 20 minutes before we carve into that.

While that's resting,

I'm going to toast some pine nuts.

I have two tablespoons butter, a little salt and butter.

I'm gonna put it in a small skillet,

let that melt over medium.

A lot of our recipes, we toast nuts, seeds, in dry skillets,

either on the stove top or on the oven.

With this, I am toastin' the pine nuts in fat,

in the form of butter.

I do this a lot.

I'll cook nuts, seeds in oil.

I do that because,

not only are you toasting at the pine nuts,

but in this way, you're also getting this kinda pine-nutty,

infused butter, which is great.

We're gonna use that as almost a garnish,

a crunchy garnish to go over the chicken.

Back to Nicki, I love her.

And I like Cardi B, too.

But I don't even know how we're even comparing these women,

but I love Mariah Carey more than all both of them.

She just dropped an album called Caution.

Go get it.

She would never contact me.

Imagine Mariah Carey liked this,

I would die, I would go nuts.

Viewers, make that happen for me.

I would go nuts

if Mariah Carey even said anything about this.

I love her so much, the album is perfection.

Mimi, you are amazing!

Love you!

We're gonna add a quarter cup pine nuts.

We're gonna toast this.

You see, it gets really nice and foamy.

The pine nuts are releasing their oils.

I don't know what you're talking about,

I don't make mistakes in life.

What oil fire?

You scared?

I'm scared, actually.

That's so much oil.

The pine nuts have been going,

we're gonna pour that in a bowl.

Right now, you have this almost brown butter,

brown pine nuts situation.

We're gonna salt this,

just as you would with your toasted nuts on their own.

You got this nice brown butter and pine nuts.

So pretty, right?

Amazing, fantastic, incredible life,

people are angels.

Seventh heaven.

I never watched that show.

I am having one lime,

and we have...

One and a half cups of pomegranate juice.

I have to say, looking back at this recipe,

this is a lot of juice.

You do not need to use this much juice.

I just happen to really love it,

but if you wanna use less, go ahead and use less.

So we have one and a half cups pomegranate juice.

I'm gonna squeeze the juice from both limes,

and I'm doing this only because

a lot of the pomegranate juice you buy

tends to be just a touch too sweet for my liking.

But if it's not too sweet for you guys, then leave it as is.

I'm gonna season it with a bit of salt.

I like it to have a bit of salt.

It may sound weird, but it actually makes the juice pop.

I'm gonna give this a taste.

It's great, it should be lip-smacking,

a little bit of salty, bright, good pomegranate flavor,

but the lime juice even brings it up a notch.

It's gonna go really well with that chicken.

'Cause then, you'll have the chicken juices

mixing with the pomegranate juice,

and something really magical happens.

I am going to

transfer one chicken.

We'll do that.

Sexy bird.

That was my stripper name.

Then I'll add a few splashes of juice.

You can put it on the chicken,

but I don't really wanna take away from their crispiness.

It's all to just...

Valentine's Day or something.

That's comin' up.

Red, red chicken.

I kind of like the splatter right now,

I might not in a bit, but...

We're gonna take the pine nuts,

and we'll just

do that.

A little sit'.

Save some for that chicken.

Looks pretty nice, I think.

It's kinda fancy, it's a little bit restaurant-y.

It's really not that difficult,

which is why I don't think

it needs to be a special occasion.

You can make it on the weeknight,

but I understand you have three different parts goin' on,

but everything is really simple.

The chicken, you can marinate ahead of time.

It's something that'll really impress

your guests, or yourself.

I'm gonna get into it, I'm hungry.

I'm gonna go right over here,

for the thigh.

Get a little bit of juice, pine nut.

It's pretty good.

What are we supposed to say?

It's so [beep] good.

Yeah, I developed it, I made it.

It's good!

Humility is a long way in life.

I'm just sayin', I didn't say that I have humility.

I'm just sayin' humility goes far in life.

I'm gonna take one more bite.

I hope you guys make this dish.

Make photos, tag me in them, DM me.

I promise you

it's gonna become one of those chicken dishes that

you're gonna fall in love with,

and it's gonna become part of your repertoire.

Wait, what is bay nectar?

[1st Interviewer] Base nectar?

Base nectar.

[1st Interviewer] They're like

one of those Dove stuff, like...

[sighs] Oh my God!

[1st Interviewer] It sounds like a speaker

being wrapped into a blender.

My mind went, Bay snacker,

so it's like a bay who snacks.

[laughs] I don't know.

[1st Interviewer] Someone from the bay, yeah.

Or someone from the bay.

But no, a bay snacker.

We got chicken in the oven, so...