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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.
Pomegranate-glazed chicken thighs
- 4 chicken thighs bone-in, skin on (or as many as will fit in your heavy skillet)
- 1 tablespoon butter (unsalted) or extra virgin olive oil
- 2 tablespoons pomegranate molasses
- 2 tablespoons honey
- 1 teaspoon sriracha or other hot sauce, to your taste
- 1/2 cup cilantro chopped, or fresh Italian flat-leaf parsley
- 1/4 cup pomegranate arils
- 1/4 cup walnuts or pistachios, toasted in a dry pan and then finely chopped
- Pat the chicken dry and sprinkle with sea salt and black pepper. Heat butter or oil in large, heavy skillet over medium-high heat (if your burner runs hot, use medium setting) until shimmering.
- Place chicken thighs skin side down in the pan, pressing as flat as possible so as much of the meat as possible is in contact with the pan. Cook for 15 minutes undisturbed. (If you have some very large thighs, give it 20 minutes.)
- While chicken is cooking, toast nuts in a dry skillet until golden brown. Chop herbs. Mix pomegranate molasses, honey, and Sriracha in a small bowl.
- When chicken timer goes off, flip chicken over (watch you don't get splattered). Press meat into pan. Cook another 15 minutes undisturbed.
- When timer goes off, spoon sauce over chicken and cook another 5 minutes or until all pieces of chicken reach 165ºF when tested with an instant-read thermometer. Remove smaller pieces as they are cooked so they don't get overdone.
- Plate chicken and sprinkle with pomegranate arils, chopped herbs, and toasted nuts.