Baked Pomegranate Chicken
A savory and tangy dish featuring tender chicken baked in a luscious sauce made from pomegranate molasses and ground walnuts, offering a perfect balance of sweet and tart flavors.
Ingredients
- 4 pieces chicken thighs bone-in
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 cup walnuts toasted and ground
- 0.75 cup pomegranate molasses
- 1 cup chicken broth
- 0.5 teaspoon turmeric
- 0.25 teaspoon cinnamon
Instructions
- Season the chicken pieces generously with salt and black pepper on all sides.
- Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Let cool slightly, then finely grind them in a food processor or with a mortar and pestle until a coarse paste forms.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown and crispy, about 5-7 minutes. Flip and sear for another 3-4 minutes. Remove chicken from the skillet and set aside.
- Add the chopped onion to the same skillet and sauté over medium heat until softened and translucent, about 5-7 minutes. Stir in the ground walnuts, pomegranate molasses, chicken broth, turmeric, and cinnamon. Bring the sauce to a gentle simmer, stirring constantly.
- Return the seared chicken pieces to the skillet, nestling them into the sauce. Ensure the chicken is partially submerged. Cover the skillet and bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the chicken is cooked through and the sauce has thickened. Baste the chicken occasionally with the sauce during baking. Serve hot.
Notes
Serve this fragrant chicken with fluffy basmati rice or couscous to soak up the delicious sauce. For an extra touch, garnish with fresh pomegranate seeds and chopped parsley. You can use chicken thighs or a whole cut-up chicken for this recipe; adjust baking time accordingly. For a thicker sauce, you can simmer it longer before adding the chicken back.