Pomegranate Roast Chicken

• 1 tbs salt
• 1 tsp ground cloves
• 1 tsp black pepper
• 1 tsp ground nutmeg
• 1-2 tsp smoked paprika
• 6 large garlic cloves, chopped
• 1 tbs pomegranate molasses
• 1 tbs white vinegar

• 6 chicken thighs
• 1 large onion, sliced, divided
• 1/2 cup dry white wine
• 2 1/2 cups chicken stock
• 2 tbsp pomegranate molasses
• 1 bay leaf
• 2 tbs dried mint leaves, crushed
• 1 large pomegranate, seeded

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1. Combine ingredients through chicken and rub onto chicken thighs, on and under the skin
2. Set on top of half the onions and refrigerate for at least 2 hours
3. Brown chicken in hot oil and place in roasting dish
4. Saute onions in hot oil and simmer in wine until reduced
5. Simmer with pomegranate molasses, bay leaf, seasoned salt, and chicken broth 5 minutes
   
6. Pour over chicken and cook at 450 for 20 minutes covered and 30 minutes uncovered
7. Garnish with mint and pomegranate