Persian Pomegranate Glazed Chicken Thighs

A glorious but simple marinade of pomegranate molasses and garlic turn the simple chicken thigh into a shining jewel of deliciousness!

Portrait image of pomegranate molasses glazed chicken thighs served with Israeli couscous and pomegranate seeds

Persian Chicken.

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.

I love the stuff and use it all of the time on everything from lamb kofta with roasted squash to zaatar halloumi cheese!

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!

Portrait overhead image of pomegranate molasses glazed chicken thighs served with Israeli couscous and pomegranate seeds

Ingredient Guide.

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.

Portrait close up image of pomegranate molasses glazed chicken thighs served with Israeli couscous and pomegranate seeds

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 thing for me.

A simple buttered couscous, bulgur wheat or Isreali couscous.

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!

Persian Pomegranate Chicken Thighs Recipe

Persian Pomegranate Chicken Thighs Recipe

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinade Time: 4 hours
Total Time: 4 hours 40 minutes

Pomegranate molasses glazed chicken thighs, a truly delightful, exotic but simple focal point for any meal!

Ingredients

  • 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

Instructions

  1. Slice the garlic cloves as finely as you can.
  2. Mix together the pomegranate molasses, sliced garlic cloves, olive oil, and black pepper in a bag.
  3. Add the chicken and allow to marinate for at least 4 hours, overnight is better.
  4. Heat the cooking oil in an ovenproof pan.
  5. Remove the chicken from the marinade, season with salt and place in the oil skin side down. Be careful it will spit!
  6. Cook for 2-4 minutes to get a nice colour.
  7. Flip the chicken and pour any remaining marinade into the pan.
  8. Transfer to the oven and cook for 25-30 minutes at 200°C or 400°F.
  9. 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.
  10. 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
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!

    Reply
    • 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% 🙂

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

    Reply
  3. 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 ??

    Reply
    • 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 🙂

      Reply
    • 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 🙂

      Reply
  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!

    Reply
    • 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.

      Reply
  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!

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

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

    Reply

Leave a comment