** This post contains affiliate links. **
I learned this method of cooking chicken thighs from Stacy Billis’ book Winner! Winner! Chicken Dinner. She learned it from Cooking by Hand by Paul Bertolli. I was inspired to try a few different glaze options, finally landing on this combination of pomegranate molasses, honey, and Sriracha. Add fresh pomegranate arils, toasted walnuts or pistachios, and cilantro (or Italian flat-leaf parsley if you’re a cilantro hater) for a gorgeous, holiday-worthy dish with Middle-Eastern notes.
Pomegranate molasses can be found at markets that serve Middle-Eastern communities or ordered online. If you don’t want to buy a bottle for just this recipe, you can reduce 1/2 cup of fresh pomegranate juice over low heat until it’s thick, syrupy, and coats the back of a spoon. You’ll find the recipe for my home-made Sriracha in the condiments book that’s linked at the bottom of this post.