A glorious but simple marinade of pomegranate molasses and garlic turn the simple chicken thigh into a shining jewel of deliciousness!
There are a whole host of Persian chicken recipes ranging from those with preserved lemon to zaatar chicken closely associated with Levantine cuisine.
My favourites often involve pomegranate molasses. Dishes like Fesenjan, a walnut and pomegranate stew, have become a firm favourite with us.
This simple recipe is inspired by a recipe in a new book I picked up called Honey and Co!
It is gloriously simple, tastes divine and I think it looks beautiful!
There are two main ingredients in this recipe that warrant mention, the first 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.
The next ingredient you have a choice with is chicken.
I use bone in, skin on chicken thighs for this recipe. They are my favourite part of the chicken.
I use them in everything from my lemon garlic chicken to chicken adobo.
They have so much flavour and the bone helps give them a nice “form”. Yes, appearances are important when it comes to food as far as I am concerned!
I do have something in the “similar but different category” using pomegranate molasses with this glazed chicken breast recipe.
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 thing for me.
I chose Israeli 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 chicken from the pan and 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!
- 400 g (14oz) Bone in, Skin On Chicken Thighs
- 2 Tbsp Pomegranate Molasses
- 2 Garlic Cloves
- 1 Tbsp Olive Oil
- 1 Tsp Black Pepper
- 30 g (1 oz) Flaked Almonds
- 1 Small Pomegranate
- 1 Tbsp Cooking Oil
- 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 pan.
- Remove the chicken from the marinade, season with salt and place in the oil skin side down. Be careful it will spit!
- Cook for 2-4 minutes to get a nice colour.
- Flip the chicken and pour any remaining marinade into the pan.
- Transfer to the oven and cook for 25-30 minutes at 200°C or 400°F.
- Remove the chicken from the oven when the internal temperature reaches 70°C or 158°F and let it rest for 5-10 minutes. It will continue to heat up and reach a safe temperature of 74°C or 165°F in this time.
- Whilst the chicken is cooking, remove the seeds from the pomegranate and toast the almond flakes.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 805Total Fat: 50gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 256mgSodium: 421mgCarbohydrates: 45gFiber: 7gSugar: 34gProtein: 52g