Pomegranate Week Finale Pom Wonderful Dinner Party

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a bowl, mix together the honey, olive oil, minced garlic, salt, and pepper.

3. Cut one pomegranate in half and extract the juice using a juicer or by pressing the seeds through a sieve.

4. Place the whole chicken in a roasting pan and brush the honey mixture all over the chicken.

5. Pour the pomegranate juice over the chicken.

6. Roast the chicken in the preheated oven for about 1 hour, basting occasionally with the pan juices.

7. While the chicken is roasting, deseed the second pomegranate and set aside for garnish.

8. Check the chicken for doneness by inserting a meat thermometer into the thickest part of the thigh - it should read 165°F (74°C).

9. Once the chicken is cooked through, remove it from the oven and let it rest for 10 minutes before carving.

10. Garnish the roast chicken with fresh thyme and the reserved pomegranate seeds before serving.

11. Rinse the quinoa under cold water using a fine-mesh sieve.

12. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

13. Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes.

14. Fluff the quinoa with a fork and transfer it to a large mixing bowl to cool.

15. Cut the pomegranate in half and deseed it.

16. Add the pomegranate seeds, diced cucumber, chopped mint, and crumbled feta cheese to the quinoa.

17. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.

18. Drizzle the dressing over the quinoa salad and toss gently to combine.

19. Adjust seasoning to taste and chill the salad in the refrigerator for at least 30 minutes before serving.

20. In a saucepan, combine the pomegranate juice and sugar. Heat over medium heat, stirring until the sugar dissolves.

21. Remove from heat and let the mixture cool to room temperature.

22. Stir in the lime juice and transfer the mixture to a shallow metal pan.

23. Place the pan in the freezer and let the sorbet freeze for about 2 hours.

24. Remove the pan from the freezer and scrape the sorbet with a fork to break up any ice crystals.

25. Return the pan to the freezer and repeat this process every 30 minutes for about 2-3 hours, until the sorbet is smooth and scoopable.

26. Serve the pomegranate sorbet in chilled bowls, garnished with fresh mint leaves.