Baked Chicken with Cardamom-Pomegranate Glaze

Ingredients

• 1/2 cup Ruth's Pomegranate Jelly
• 1/2 t cardamom, freshly ground
  
• 1/2 t black pepper, freshly ground
• 1 T Organic Virgin Coconut Oil
• 3 whole chicken legs
• Sea salt to taste

How

1. Combine freshly ground cardamom with 2 tablespoons of the jelly and all the coconut oil.
2. Heat slightly to melt jelly.
3. Whisk ingredients: this is the marinade.
4. Place chicken in a zip top bag and add marinade.
5. Remove as much air as possible and sit in the refrigerator for three hours or more.
6. Heat the oven to 500 F.
7. Place chicken in an oiled oven-safe fry pan, sprinkle with sea salt, and place pan in oven on middle rack. Cook 5 minutes at 500 F.
8. Reduce oven temperature to 350 F and cook until the inner temperature of the chicken reaches 165 F.
9. Move pan to stove top, remove chicken to a platter, and turn burner on high.
10. Add remainder of jelly and freshly ground pepper to the drippings.
11. Heat on high until thickened--this may happen quite quickly, so pay attention.
12. Pour over chicken, serve, and enjoy.

Makes 3-6 servings, depending on the carnivore status of the diners.

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