My mom used to make chicken with pomegranate molasses when I was a little girl. It was one of the only main dishes she made and it’s her own special recipe. Sauté your chicken breasts in a mixture of butter, lemon juice and pomegranate molasses. Serve over shredded lettuce with toasted almonds, sliced apples and tomatoes dressed with olive oil and salt.
Braised Chicken with Pomegranate Molasses
I’m a pomegranate molasses fiend. When I was a waiter at a restaurant in SoHo, one of my responsibilities was to do the spice run, that’s when I first learned about it (that was just because I lived near the store). I would get sent up to Kalustyan’s, a fantastic Indian spice bazaar, to get supplies for the restaurant, which was such a delight. I would have a falafel and hummus sandwich from the food area upstairs and then meander through the aisles of spices, rice, desserts, and grains, simply soaking it all in and marveling at the variety of flavors the globe has to offer. Pomegranate molasses was one of them. I felt comfortable using pomegranate because it is frequently used in Italian cuisine. It adds a significant taste boost to food because of its beautiful crimson color, delicious jammy consistency, and intense sourness. I enjoy slathering it over a chicken’s skin to create an acidic, tangy, and sticky coating.
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
Extra-virgin olive oil
4 cloves garlic, smashed
Crushed red pepper
8 chicken thighs, trimmed of excess skin
1 cup pomegranate molasses
1 cup chicken stock
1 thyme bundle, tied with kitchen twine
1 cup pomegranate seeds
1 bunch of fresh chives, finely chopped Add to Shopping List
- Set the oven to 350 degrees Fahrenheit.
- Add olive oil to a big saute pan. Add two of the garlic cloves along with a little amount of crushed red pepper. Heat the pan to a medium-high temperature. Remove and discard the garlic when it turns golden and highly aromatic because it has served its purpose.
- Place the skin-side-down chicken thighs in the pan after salting them. Avoid overcrowding the pan or the thighs will steam rather than brown; if this requires working in batches, that’s fine. For a total of 10 to 12 minutes, thoroughly brown both sides of the chicken thighs.
- Place the chicken on a baking sheet with a rim and roast for 10 to 12 minutes, or until well done.
- Remove the oil from the pan and, while stirring the mixture from the bottom, add 2 garlic cloves, 1/2 cup pomegranate molasses, and 1/2 cup chicken stock. Insert the thyme. The mixture should be slightly thick and syrupy after being brought to a boil and reduced by half. Use salt to season.
- Scrape up any parts and add the chicken back to the pan along with the liquids from the sheet pan. When the sauce has thickened and is clinging to the chicken in a delicious embrace, reduce the heat to medium-low and cook the chicken for 3 to 5 minutes on each side.
- Add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a dash of crushed red pepper while the chicken roasts. Upon tasting, add salt as desired. Stirring after coming to a boil (BTB, RTS). Cook the liquid until it becomes thick and syrupy. Throw away the thyme bundle and garlic cloves.
- Before serving, take the chicken out of the oven, transfer it to a serving dish, drizzle it with sauce, and top it with pomegranate seeds and chives.
Pomegranate Molasses-Glazed Chicken and Carrots
The tangy flavor of this one-pot meal comes from pomegranate molasses, which is a common ingredient in the Eastern Mediterranean.
Total: 30 mins
Yield: Serves 4
- ¼ cup pomegranate molasses*
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- 1 ½ pounds boned, skinned chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 pound thin carrots, peeled and cut into 4-in. lengths
- ¼ cup finely chopped flat-leaf parsley
- Step 1 the oven to 425 degrees. Pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. of each salt and pepper are combined in a whisk.
- Step 2Dry off the chicken thighs with paper towels before seasoning with the final 1/4 tsp of salt and pepper.
- Step 3Add oil to a dutch oven and heat it over medium-high heat. Add the chicken and cook, rotating once, until golden brown on both sides, about 5 minutes total, when the pan is hot but not smoking. Move to a plate using a slotted spoon.
- Step 4Cook the carrots for 5 minutes, stirring regularly, in the dutch oven. On top of the carrots, place the chicken in a single layer and drizzle with the molasses mixture.
- Step 5Transfer to oven and bake for about 15 minutes, or until chicken fluids are clear and molasses mixture has slightly reduced. To serve, garnish with parsley.
- Step 6: Look online and at stocked grocery stores.
412 calories; calories from fat 43%; protein 32g; fat 20g; saturated fat 4.6g; carbohydrates 26g; fiber 3.1g; sodium 376mg; cholesterol 112mg.
Roast chicken thighs with pomegranate molasses
Test kitchen approved
- SERVES 4-6
- HANDS-ON TIME 25 MIN, OVEN TIME 40-45 MIN, PLUS 2 HOURS MARINATING
A key ingredient in Persian cuisine, we’ve used pomegranate molasses as a marinade to give the meat a fruity, sticky finish without full-on sweetness.
- DAIRY-FREE RECIPES
- GLUTEN-FREE RECIPES
NUTRITION: FOR 4-6
CALORIES234KCALSFAT12.3G (2.4G SATURATED)PROTEIN22.5GCARBOHYDRATES10.1G (6.5G SUGARS)FIBRE1.8GSALT1.5G
- 8 British free-range skin-on, bone-in chicken thighs
- 4 fat garlic cloves, crushed
- 3 tbsp pomegranate molasses, plus extra to drizzle (optional)
- 1 lemon, sliced
- 2 small red onions, sliced
- 2 tsp Mediterranean seasoning (we used Bart)
- 4 tbsp extra-virgin olive oil
- Large handful each fresh flatleaf parsley, mint and coriander, chopped
- 80g pack pomegranate seeds
- In a mixing bowl, combine the oil, chicken, garlic, pomegranate molasses, lemon, onions, Mediterranean spice, and some freshly ground black pepper. Set aside for two hours, covered, to marinate (or longer, in the fridge, if you have the time – see Make Ahead).
- The oven should be heated to 200°C/180°C fan/gas 6. In a shallow roasting pan, place the chicken with the marinade. Roast for 40–45 minutes, or until the chicken is sticky and caramelized.
- In a bowl, mix the pomegranate seeds and herbs. Add some more pomegranate molasses to the chicken (optional), then top with the herbs and pomegranate seeds.
- The chicken will remain moist and tender and gain the most flavor from the marinade if it is left in for at least two hours.