Description
Pomegranate Molasses Chicken features succulent, oven-roasted bone-in, skin-on chicken thighs glazed with a tangy and sweet pomegranate molasses sauce. Infused with garlic, honey, lemon, cumin, and smoked paprika, this Middle Eastern-inspired dish is finished with vibrant pomegranate arils and fresh parsley for a stunning presentation. Perfect for a flavorful main course that’s both gluten-free and easy to prepare.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Glaze
- 1/3 cup pomegranate molasses
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
Additional Ingredients
- 1/2 cup chicken broth
- Arils from 1 pomegranate (for garnish)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken thighs.
- Season Chicken: Pat the chicken thighs dry with paper towels, then season both sides evenly with salt, black pepper, ground cumin, and smoked paprika to infuse balanced spices.
- Prepare Glaze: In a small bowl, whisk together the pomegranate molasses, honey, fresh lemon juice, olive oil, and minced garlic until smooth to create a flavorful glaze.
- Sear Chicken: Heat an oven-safe skillet over medium heat and add a splash of olive oil. Place the chicken thighs skin-side down and sear for 5–6 minutes until the skin is golden and crispy. Flip and cook for an additional 2 minutes to lightly brown the other side.
- Add Glaze and Broth: Pour the prepared glaze evenly over the chicken thighs in the skillet. Then carefully add 1/2 cup chicken broth to the pan to keep the meat moist and help create a sticky sauce.
- Roast in Oven: Transfer the skillet to the preheated oven and roast for 20–25 minutes. Occasionally baste the chicken with the glaze and pan juices so the flavors concentrate and the sauce thickens.
- Rest and Garnish: Remove the skillet from the oven and let the chicken rest for 5 minutes to retain juices. Garnish with fresh pomegranate arils and chopped parsley before serving for a fresh, colorful finish.
Notes
- For extra flavor depth, marinate the chicken in the glaze for a few hours before cooking.
- Serve with couscous, rice, or roasted vegetables to soak up the delicious glaze.
- Adjust honey quantity to taste if you prefer a milder sweetness with the pomegranate molasses.
