Juicy, pan-seared chicken thighs glazed with a sweet-tangy pomegranate sauce and topped with fresh pomegranate seeds and herbs—perfect for any occasion.
Rub chicken thighs with salt, cumin, coriander, paprika, and cayenne. Get seasoning under the skin too.
Heat an oven-safe skillet over medium-high heat. Add olive oil, then sear chicken skin-side down for 5 minutes until golden. Flip and sear for 2–3 more minutes.
In a bowl, whisk together pomegranate molasses, juice, garlic, and cornstarch.
Pour the glaze mixture into the skillet and brush over the chicken.
Transfer skillet to the oven. Roast for 10 minutes, then brush glaze again. Continue baking for 5–10 more minutes or until chicken reaches 165°F.
Meanwhile, toss pomegranate seeds, parsley, garlic, lemon juice, salt, and pepper in a bowl for the topping.
Let chicken rest 5 minutes. Spoon the topping over each piece and serve.
Notes
Swap parsley for fresh mint for a brighter topping.
Use more cayenne or red pepper flakes for added heat.
Add honey to the glaze for a sweeter, kid-friendly flavor.
Boneless thighs can be used but won’t get as crispy.
Packaged pomegranate seeds work well if fresh are unavailable.