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Chicken with Pomegranate
Pomegranate molasses makes everything taste better. This easy recipe is a crowd-pleaser. I served it with couscous salad (the recipe in my last post). It’s also delicious with mashed potatoes or burghul.
125 min prep
90 min cook
Elements
- 900 g chicken thighs
- 1 tablespoon Ras Al Hanout spice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground coriander
- ¼ cup oil
- 2 onions, cut into wedges
- ½ cup pomegranate molasses
- 1 cup pomegranate seeds, plus extra for garnish
- 1 cup chicken stock
- Salt/pepper
Alchemy
- Add all the spices to the chicken with the olive oil and rub well.
- Marinate for at least 2 hours or overnight.
- Brown the chicken on both sides for around 5 minutes in a large oven-proof pan, then remove.
- Using the same pan, add the onions and fry until they soften.
- Return the chicken and add the pomegranate molasses and chicken stock.
- Put the chicken in the oven for about one hour and a half.
- Serve with couscous, burghul, or mashed potatoes.
