Description
Pomegranate chicken brings Middle Eastern flavors straight to your dinner table with a tangy twist that makes weeknight meals feel special. Tender chicken gets glazed with a sweet-tart pomegranate sauce that adds richness and depth to each delicious bite.
Ingredients
Scale
Proteins:
- 6 boneless, skinless chicken thighs (1.5 lbs / 680g)
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon chili flakes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- ½ cup pomegranate molasses
- ½ cup chicken stock
- 1 tablespoon maple syrup
- ¼ cup fresh pomegranate seeds
- Fresh parsley, chopped
Instructions
- Select 6 boneless chicken thighs (1.5 lbs/680g) and pat them completely dry with paper towels to ensure perfect searing.
- Warm 1 tablespoon olive oil in a large skillet over medium-high heat for 2 minutes until shimmering but not smoking.
- Carefully place chicken thighs into hot skillet, cooking 4-5 minutes on each side until deep golden brown, creating a delicious crust. Transfer to a clean plate.
- Reduce heat to medium and add thinly sliced onion, sautéing for 4-5 minutes until translucent and softened.
- Sprinkle 4 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon cinnamon, ½ teaspoon chili flakes, ½ teaspoon salt, and ¼ teaspoon black pepper into the skillet. Stir constantly for 1-2 minutes to prevent burning.
- Pour ½ cup pomegranate molasses, ½ cup chicken stock, and 1 tablespoon maple syrup into the skillet, stirring to combine all ingredients.
- Gently return chicken thighs to the skillet, nestling them into the sauce. Cover and simmer at low heat for 10-12 minutes.
- Remove lid and continue cooking for 5-6 minutes, allowing sauce to thicken and coat the chicken beautifully.
- Transfer chicken to a serving platter and generously sprinkle with ¼ cup fresh pomegranate seeds and chopped parsley.
- Serve immediately with rice, couscous, or warm crusty bread to soak up the rich, tangy sauce.
Notes
- Searing the chicken at high heat creates a golden, crispy exterior that locks in moisture and develops deep flavor.
- Toast your spices briefly in the pan before adding liquid to enhance their aromatic qualities and release essential oils.
- For a lighter version, swap chicken thighs with skinless chicken breasts and reduce cooking time to prevent drying out.
- When reducing the sauce, watch carefully to prevent burning, stirring occasionally and adjusting heat as needed for a glossy, rich consistency.
- Prep Time: 0 minutes
- Cook Time: 1 hour 36 minutes - 1 hour 40 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 10 g
- Sodium: 430 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 110 mg