Pomegranate Chicken Thighs with Israeli Couscous

These pomegranate chicken thighs make for a truly delightful, exotic but simple meal all thanks to the majesty of the mighty pomegranate. We use both Pomegranate molasses and pomegranate seeds and serve with a simple couscous salad. 

Glazed pomegranate chicken thighs with pomegranate seeds and almonds on couscous in an earthenware bowl on a dark background

Pomegranate Chicken Thighs with Israeli Couscous.

This pomegranate chicken thigh recipe is a strange one for me.

It is one I can definitely say I know where my inspiration came from.

Aside from my obvious, inspired by “another blogger recipes” that I do every now and then most of my dishes are a mish mash of inspiration.

This chicken thigh recipe however in the this book are an idea from a cookbook I picked up a while ago. Honey and Co, a book I have used a fair bit but this idea became one of my favourite recipes really quickly.

I have only kept the idea of using pomegranate chicken thighs and I have used bone in and skin on.

The side dish has been changed to use some Israeli couscous and it really rocks.

I love this dish, not just a little it is insanely tasty and a real show stopper.

Pomegranate glazed chicken thighs on Israeli couscous with pomegranate seeds take from above

Cooking with Pomegranate Molasses.

I guess for many people pomegranate molasses could seem like an ingredient too far.

Perhaps one of those ingredients you buy for a recipe and it sits in your cupboard for so long that you don’t know what it is!

Anyway, you must not think like that. I use it all of the time, it has a sticky sweet and sour flavour without being too sweet.

It is a fantastic addition to salad dressing and have even heard of it stirred through fruit teas.

But for me it shines in cooking!

It forms the base of the sauce of a Fesenjan, a mind-blowing Iranian chicken stew made with ground walnuts!

I also use it as the base of a paste that I use in this zaatar chicken legs dish.

In another completely different direction, I drizzle it over seared Halloumi cheese to add a sweet and sour edge.

It is definitely not a one trick one dish pony and you should definitely add some to your store cupboard!

Pomegranate chicken thighs, a truly delightful, exotic but simple meal using pomegranate molasses and pomegranate seeds served with a simple Israeli Couscous side dish.

Can I Scale Up this Recipe?

Most of my recipes are developed with two in mind and this recipe is no different.

However, this recipe, in particular, would be fantastic scaled up for a larger gathering.

You could even swap out for whole roast chickens with the same marinade. Or just lots of chicken thighs, chicken drumsticks or whole chicken legs.

The pile that wonderful jewelled Israeli couscous salad onto a huge serving plate. Simply top with the chicken and stick it in the middle of the table!

The recipe is familiar enough to not alienate those who like their food traditional and the flavours are strong but not challenging.

But it is exotic enough to feel special and a little different to the day to day.

Square image of glazed pomegranate molasses chicken thighs with Israeli couscous in an earthenware bowl
Pomegranate Chicken Thighs with Israeli Couscous

Pomegranate Chicken Thighs with Israeli Couscous

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Pomegranate chicken thighs, a truly delightful, exotic but simple meal all thanks to the majesty of the mighty pomegranate and chicken thighs!


  • 400 g Chicken Thighs
  • 2 Tbsp Pomegranate Molasses
  • 2 Garlic Cloves
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Black Pepper
  • 150 g Israeli Couscous
  • 25 g Flaked Almonds
  • 1 Tbsp Pomegranate Molasses
  • 1 Small Pomegranate
  • 30 g Golden Raisins
  • 15 g Fresh Parsley
  • 1 Tbsp Cooking Oil


  1. Mix together the pomegranate molasses, sliced garlic cloves, olive oil and black pepper then allow to marinade for at least 4 hours, I typically leave over night.
  2. Preheat your oven to 200ยฐC or 400ยฐF.
  3. Heat a dry frying pan over a medium heat and toast of your almonds and set aside.
  4. Remove the chicken from the marinade and season with salt, setting aside the marinade for later.
  5. Now heat the tablespoon of cooking oil in your dry pan and place the chicken thighs in the hot oil, skin side down and cook until you have a nice colour, then flip over and transfer to the oven and cook for 20 minutes or until the internal temperature reaches 73ยฐC.
  6. Now cook your couscous in salted boiling water as per the instructions on the packet and set aside.
  7. This is the ideal time to prepare the remainder of the ingredients for the couscous salad.
  8. When the chicken is cooked set aside to rest for at least 5 minutes.
  9. Pour off all of the cooking oils and liquid that the chicken was cooked in with the exception of a scant table spoon and return to a medium high heat.
  10. Now add in the marinade we reserved from the chicken earlier and cook out for 2 minutes then add in the couscous and coat and bring back to temperature.
  11. Finally remove from the heat add in the raisins, extra table spoon of pomegranate molasses and most of the pomegranate seeds, almonds and parsley reserving a little to garnish with afterwards.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1001 Total Fat: 51g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 38g Cholesterol: 256mg Sodium: 431mg Carbohydrates: 88g Fiber: 10g Sugar: 50g Protein: 57g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

20 thoughts on this Recipe:

  1. 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 ๐Ÿ˜‰ However it is also easy to make, pomegranate juice, sugar and lemon juice reduced by 75% ๐Ÿ™‚

  2. I have grown to love Persian dishes and pomegranate molasses are great in so many things. I can imagine this is delicious!

  3. Iโ€™m saving this Brian! It looks stunning. I have all the ingredients so itโ€™s definitely a must try – lovely dish and beautiful pictures ??

    • 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 ๐Ÿ™‚

    • 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 ๐Ÿ™‚

  4. 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.

  5. 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!

  6. I’m in love with your new crockery as well! It photographs beautifully! And these chicken thighs are calling to me.

  7. We just love using pomegranate this way. Those little pearls add so much flavour, without adding loads of extra calories.


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