Prep Time: 10 minutes, 12 hours overnight
Cook Time: 50 minutes
Yield: 4 Servings
In a small bowl combine all the spices (except the salt).
Place the chicken legs into a freezer plastic bag with the garlic, and half of the spice mixture.
Mix thoroughly so that the chicken is completely covered.
Pour in the pomegranate juice, squeeze out the excess air, and seal the bag tightly.
Marinate overnight in the fridge.
The next day drain all the pomegranate sauce into a pan.
Transfer the chicken to a 13 x 9in./32.5 x 23cn. baking dish.
Add the olive oil, salt, and rest of the spice mixture.
Toss to coat evenly.
Arrange the drumsticks in a single layer.
Bake in a preheated 400 degrees F./ 204 C. oven for 40 minutes.
While the chicken is cooking, place the sauce over medium-high heat, and bring to a boil.
Reduce the pomegranate marinade by about 2/3rds, or until it forms a slightly thickened glaze.
After the chicken has cooked for 40 minutes, remove it from the oven, and spoon the pomegranate glaze over each drumstick evenly.
Put back in the oven for 5 more minutes.