Persian Pomegranate Molasses Glazed Chicken Thighs Recipe

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

Course Chicken & Other Bird Recipes

Cuisine Persian

Keyword chicken thighs with pomegranate molasses, chicken with pomegranate molasses, pomegranate chicken, pomegranate chicken thighs

Prep Time 10

Cook Time 30

Marinade Time 4

Total Time 4 40

Servings Servings

Calories 805kcal

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.

Be careful, it will spit!

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.

I prefer to cook bone-in chicken thighs to a temperature closer to 80°C or 175°F

Whilst the chicken is cooking, remove the seeds from the pomegranate, toast the almond flakes and serve them as a garnish.