Whether you are entertaining friends and family , or just trying to get dinner on the table , these skillet honey pomegranate chicken thighs are for you! Tender , golden brown chicken thighs smothered in a smooth, sweet and tart honey-pomegranate sauce. These easy skillet honey pomegranate chicken thighs require minimal ingredients and effort, making this dish perfect weeknight meal!
Ingredients
– 1 ½ – 2 pounds boneless chicken thighs (about 6-8 thighs)
– 2 tbs olive oil
– ½ tsp salt
– ½ tsp cumin
– ¼ tsp pepper ,
– ¼ tsp ginger powder
– ¼ tsp chili powder
– ½ cup pomegranate molasses
– 1/3 cup pomegranate juice
– ¼ cup honey
– 1 tbs balsamic vinegar
– 1 lemon – juiced
– 1 red onion – finely chopped
– 3 cloves garlic – minced
– 1 tsp cornstarch
Optional Garnish: Fresh Parsley, Pomegranate Arils, Slices of Lemon
How To Make Honey And Pomegranate Chicken Thighs
Instructions
Instructions
In a small bowl combine: salt, cumin, pepper, ginger and chili powder. Rub seasoning onto chicken thighs. In a medium bowl or measuring glass mix together: molasses, pomegranate juice, honey, vinegar and lemon. Set aside.
Heat oil in a large (cast iron) skillet over medium heat. Add chicken to skillet (in 2 batches if needed to not over-crowd the pan) and cook until golden brown and cooked through*, about 4-6 minutes per side. Remove chicken.
Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 210° C / 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the centre.
Add the onion to the skillet and cook until softened, about 3 minutes. Meanwhile, combine the cornstarch with 1 tablespoon of water and whisk to combine. Set aside.
Add garlic to the skillet and cook until fragrant, about 30 seconds. Add the molasses mixture and bring to a rapid simmer. Add in the cornstarch/water mixture and whisk to fully incorporate.
Reduce heat to medium-low and simmer the sauce, stirring occasionally, for 3-4 minutes or until thickened.
Add the chicken back to the skillet and turn to coat in the sauce.
To serve: Garnish with parsley, pomegranate arils and slices of lemon. Serve and enjoy!
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21 Comments
My mouth is watering this looks so good! I love pomegranate definitely gotta try this! The presentation is gorgeous!
Yummy and wonderful cooking 😊👍
Wonderful recipe 😋😋
You always have great cooking videos 😊 Yum👍21
that looks so amazing. Thanks for sharing! Big thumbs up!
Wow amazing Recipe 👌 supper delicious thanks for sharing 😊
Looks so yummy and delicious stay in touch.
Wow very unique recipe dear 👍 I'm seeing this for the first time and I am sure as well it would have tasted delicious 😋
Wow…. They look absolutely delicious! I should imagine they make a nice snack
when hungry, just the way I feel just now after watching your video!
Thanks for the lovely recipe!!!
Although I am not a big fan of chicken, I tried this recipe and I did like it. I replaced the ginger powder with fresh ginger and added chestnuts to have some nutty/crunchy texture in the dish. Tasty yet easy recipe and I would highly recommend adding some sort of nuts (e.g. roasted pinenuts, almonds, chestnuts etc). Oh also touch of fresh rosemary 👍🏻 Chicken is something easy to find and cook however I can’t help but thinking that this recipe would go well with quails as well. Either way a worth to try recipe, a good one.
Thank you, your the only video I can find on how to make this
This looks delicious
Can we switch the thighs to breast?
where can i get written recipe?
Hello! Beautiful recipe. Just to clarify, I noticed that the description says to bake at 350 F, however the video says 410 F. Which temperature would you recommend?
Looks good but I wonder how moist the chicken is after browning, baking, and then glazing on the stovetop.
What would be a good side dish(s) to accompany ?
I cooked this and it was probably the best sauce I've ever made. People were eating it with a spoon.
I couldn't find pomegranate molasses so I made some by reducing 4 cups of juice, a half cup of sugar, and a half cup of lemon juice to about 25%. Took a little over an hour for that.
I seared the chicken in a dutch oven and drained the fat to start the sauce. At the end, I blitzed the sauce a little bit with an immersion blender to blend the onions into the sauce more, but only for a few seconds. Then added the chicken back in. Amazing recipe, definitely a keeper.
seems like the chicken would be very dry, no?
Short and to the point….Excellent…. ready to prepare it for dinner tomorrow night… 😋😋😋. Thanks
Interesting recipe – unfortunately pomegranate molasses + juice is apparently not available in these parts (Scandinavia). Did you make those yourself? Your videos are beautiful and very clear and instructive.