Pomegranate Molasses Glazed Chicken Thighs

Pomegranate molasses-glazed, baked chicken thighs are a simple centrepiece to a Persian-inspired meal with a delicious sweet and sour vibe.

This is a delightfully easy dish to cook. Combine a few ingredients and marinate the chicken for 4-24 hours, then sear them and throw them in the oven!

Easy Baked and Glazed Chicken Thighs

I have a number of Persian or Levantine-inspired chicken recipes on my site, ranging from my made-up zaatar chicken to the classic Iranian dish Fesenjan, a walnut and pomegranate stew.

Both of those leverage the glory that is pomegranate molasses, which is also the star in this glazed chicken thighs recipe.

I love the stuff and use it all of the time on everything from the sauce that I serve with my lamb kofta to my zaatar halloumi cheese recipe!

This simple recipe is inspired by a recipe in a new book I picked up called Honey and Co!

It is gloriously easy, tastes divine, and I think that it looks beautiful!

Frequently Asked Questions

What is pomegranate molasses?

An ingredient that has become much more readily available here in Europe in recent years. In the main, that is thanks to the popularity of great writers and chefs like Sabrina Ghayour and Yotam Ottolenghi.

It is essentially a sweetened reduction of pomegranate juice.

It has a long shelf life once opened of over a year, and whilst it is relatively expensive, a little goes a long way.

Can I use a different cut of chicken?

Yes, this dish can be cooked with whole legs, drumsticks or even chicken breast.

I prefer to use skin-on chicken for this recipe, despite the fact that it does not crisp up; I like the texture that the sweet and sour molasses lends to it.

But you can remove the skin if you wish.

Can I make this in advance?

Tentatively yes, although I think that it is much better served fresh and not reheated. But it is wonderful served in a salad, either cold or close to room temperature.

If I am serving this either cold or reheated, then I would use skinless chicken.

Can I shorten the marinade time?

The longer the marinade time, the more flavour you will pack into the dish, but 5, 10 or 20 minutes is better than no minutes.

Serving Suggestions

Cooking this recipe leaves a whole lotta love in the pan.

As a result, whatever you decide to serve with this recipe needs to take advantage of those pan juices.

That means one of three things for me: a plain buttered couscous, bulgur wheat or giant couscous.

I chose giant couscous for this dish, but the process would be the same for any of the dishes.

Cook your choice of side simply, then remove the pomegranate chicken from the pan and allow it to rest.

Return the pan to a moderate heat, add in the couscous or bulgur wheat and maybe some more nuts and raisins and get it to soak up all of the flavour.

Remember, you are not trying to cook anything just to soak up all of that flavour. Finally, chuck in a load of herbs and job done!

You could take the same approach with everything from boiled potatoes, peppers, onions, broccoli, cauliflower... literally anything that you have knocking around the kitchen.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Oven.
• Hob/stovetop.
• A bag or tub to marinate the chicken.
• Paring knife to open the pomegranate.
• Quick-read meat thermometer.
• Weighing scales and measuring spoons.