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.
Persian Pomegranate Molasses Glazed Chicken Thighs Recipe
Ingredients
- 400 g Bone-In Skin-On Chicken Thighs 14oz
- 4 tablespoon Pomegranate Molasses
- 2 Garlic Cloves
- 1 tablespoon Olive Oil
- 1 teaspoon Black Pepper
- 2-3 tablespoon Flaked Almonds
- 1 Small Pomegranate
- 1 tablespoon Cooking Oil
Instructions
- Slice the garlic cloves as finely as you can.
- Mix together the pomegranate molasses, sliced garlic cloves, olive oil, and black pepper in a bag.
- Add the chicken and allow to marinate for at least 4 hours; overnight is better.
- Heat the cooking oil in an ovenproof 28cm or 11" frying pan or skillet. Remove the chicken from the marinade, season with salt and place in the oil skin side down. Cook for 2-4 minutes to get a nice colour.
- Flip the chicken and pour any remaining marinade into the pan, then transfer to the oven and cook for 20-25 minutes at 200°C or 400°F.
- Remove the chicken from the oven and allow it to rest for 5 minutes.Ensure that the chicken has reached at least 73°C or 165°F before serving.
- Whilst the chicken is cooking, remove the seeds from the pomegranate, toast the almond flakes and serve them as a garnish.
This recipe sounds divine! I'm not sure if I can find pomegranate molasses here in Italy but if I can I'd love to try this recipe out!
I have grown to love Persian dishes and pomegranate molasses are great in so many things. I can imagine this is delicious!
I’m saving this Brian! It looks stunning. I have all the ingredients so it’s definitely a must try - lovely dish and beautiful pictures ??
This recipe sounds divine! I'm not sure if I can find pomegranate molasses here in Italy but if I can I'd love to try this recipe out!
I have been surprised what you can find when you give it a shot rural Hungary is hardly a food diversity poster boy 😉 However it is also easy to make, pomegranate juice, sugar and lemon juice reduced by 75% 🙂
@Jacqueline Debono, I found pomegranate molasses on Amazon.
I have grown to love Persian dishes and pomegranate molasses are great in so many things. I can imagine this is delicious!
Thanks Caroline, it is a very comforting style of food for me 🙂
I’m saving this Brian! It looks stunning. I have all the ingredients so it’s definitely a must try - lovely dish and beautiful pictures ??
Thanks Ramona, it is a really special dish.
This looks amazingly delicious! The chicken has an awesome color, Brian!
Cheers Whitney, that be the sugars in the pomegranate molasses, it means you don't get the crispy skin but the most wonderfully rich and tasty skin 🙂
Sweet and savory has my heart and I'm a sucker for anything with pomegranate!
Despite not really having a sweet tooth in general I am a real sucker for a bit of sweetness on a savoury dish, it is that whole sweet, sour and salty combo that I love 🙂
We had this for dinner last night, and it was absolutely delicious. I didn't have the fresh pomegranate (not in season at the moment) so I am sure it is even better with this. And it also made great leftovers for lunch today. Thanks!
So glad you tried it and liked it Tania... The fresh pomegranate does add another level of sour sweetness but not completely essential, I make this in spring before pomegranates are in season in Europe and leave them out too.
Gorgeous dish. I love the pairing of sweet and savory in this dish. What a hearty and comforting dish for fall, and your photos are so warm and inviting!
Thanks Amanda, I love the whole sweet and savoury thing especially at this time of year.
I'm in love with your new crockery as well! It photographs beautifully! And these chicken thighs are calling to me.
Thanks Lisa, I have a feeling I will be tapping up the potter for some more 😮
Totally in love with this beautiful dish and your photographs. Just stunning!
Thank you Annie, very kind of you to say.
We just love using pomegranate this way. Those little pearls add so much flavour, without adding loads of extra calories.
Hehehee, yes that is exactly why I do it 😉