Pomegranate Chicken

🛒 Ingredients

• Chicken Thighs (bone-in, skin-on) 800 g · 1248 kcal
• Olive Oil 28 g · 252 kcal
• Onion 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Cinnamon Powder 2 g · 0 kcal
• Allspice Powder 1 g · 0 kcal
• Black Pepper 1 g · 0 kcal
• Pomegranate Molasses 160 g · 400 kcal
• Chicken Broth 240 g · 24 kcal
• Pomegranate Seeds 45 g · 37 kcal
• Fresh Parsley 10 g · 0 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat, then sear the chicken until deeply browned on all sides; remove chicken and set aside.
3. Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic, cinnamon, allspice, and black pepper, cooking for another minute until fragrant.
4. Pour in pomegranate molasses and chicken broth, stirring to scrape up any browned bits from the bottom of the pot.
5. Return the chicken to the pot, nestling it into the sauce. Bring to a simmer, then cover and transfer to a preheated oven at 180°C (350°F) for 45-50 minutes, or until chicken is tender and cooked through.
6. Serve the Pomegranate Chicken hot, garnished with fresh pomegranate seeds and chopped parsley.