pomegranate chicken thighs

Name: Pomegranate Chicken Thighs
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 medium pomegranates; 1 orange; 4 bone-in chicken thighs; salt and pepper; 2 teaspoon(s) sweet paprika; 2 tablespoon(s) olive oil; 2 tablespoon(s) butter; 1 medium onion, diced; 4 clove(s) garlic, minced; 1 tablespoon(s) tomato paste; 1 1/2 cup(s) chicken stock; 1 tablespoon(s) lemon juice; 1 cinnamon stick; 2 tablespoon(s) sugar; 1 teaspoon(s) cornstarch; 1 teaspoon(s) water; fresh parsley, for garnish

2 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jun 24, 2024

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Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 4 serving(s)

Ingredients

2 medium pomegranates
1 orange
4 bone-in chicken thighs
salt and pepper
2 teaspoons sweet paprika
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 cups chicken stock
1 tablespoon lemon juice
1 cinnamon stick
2 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon water
fresh parsley, for garnish

How To Make pomegranate chicken thighs

Step 1

Cut the pomegranates in half and keep a few seeds for garnish. Juice the remaining pomegranate seeds to get about 1 cup juice. Set aside. Slice the orange and place the slices in the bottom of a baking dish. Save a couple of slices for garnish, if desired. Season the chicken with salt, pepper, and sweet paprika.

Step 2

Place the olive oil and butter in a skillet. Add the chicken, skin side down, and cook until the skin is browned then turn over and brown the other side. Place the chicken on top of the orange slices in a baking dish.
Step 3

Preheat the oven at 350 degrees F. Add the onion to the drippings in the pan. Cook 5 minutes. Add the garlic and cook 30 seconds. Add the tomato paste, chicken stock, lemon juice, cinnamon stick, sugar and pomegranate juice. Bring to a boil and reduce to a simmer; simmer 10 minutes. Pour the sauce around the chicken in the baking dish.
Step 4

Cover with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes. Remove from oven. Remove the chicken and set aside. Strain the sauce into a grease separator. Add the strained sauce to a saucepan and bring to a boil. Mix the cornstarch and water together and whisk into the sauce to thicken. Serve the chicken sitting in some of the sauce garnished with an orange slice, pomegranate seeds, and parsley.
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