- 3 tablespoons ground cumin
- 3 tablespoons ground coriander
- 1 tablespoon herbes de Provence
- 1 tablespoon ground black pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cayenne pepper
- 2 cloves garlic, minced
- 12 chicken drumsticks
- 1 (16 fl oz) bottle pomegranate juice
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.
- Preheat oven to 400 degrees F (200 degrees C).
- Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.
- Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
- While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.