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Braised Chicken with Pomegranate Molasses

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Tender braised chicken thighs coated in a rich, glossy pomegranate molasses sauce with a perfect balance of sweet and tangy flavors. Finished with fresh pomegranate seeds and herbs for a vibrant and elegant dish.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Braise
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 1/2 teaspoon crushed red pepper flakes
  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1 cup pomegranate molasses
  • 1 cup chicken stock
  • 4 to 5 sprigs fresh thyme
  • 1 cup pomegranate seeds
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Preheat oven to 175°C (350°F).
  2. Heat olive oil in a large pan over medium-high heat. Add 2 smashed garlic cloves and half the red pepper flakes, cook until fragrant, then remove garlic.
  3. Season chicken with salt and place skin-side down in the pan. Brown for 5–6 minutes per side, then transfer to a baking sheet.
  4. Roast chicken in the oven for 10–12 minutes until cooked through.
  5. Drain excess oil from the pan. Add remaining garlic, pomegranate molasses, chicken stock, thyme, and remaining red pepper flakes. Bring to a boil and reduce by half.
  6. Return chicken to the pan and simmer for 3–5 minutes per side, coating with sauce.
  7. Remove thyme bundle and transfer chicken to a serving dish.
  8. Spoon sauce over chicken and garnish with pomegranate seeds and chives.

Notes

  • Use drumsticks or chicken breasts as alternatives, adjusting cooking time.
  • Reduce pomegranate molasses for a milder flavor.
  • Add onions or shallots for extra depth.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently with a splash of stock if sauce thickens.

Nutrition

Find it online: https://savorymomskitchen.com/braised-chicken-with-pomegranate-molasses/