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Recipe

Pomegranate-Glazed Chicken Thighs

Scott Phillips

Servings: 4

A drizzle of pomegranate molasses adds tangy-sweet flavor to garlicky pan-fried chicken.

Ingredients

  • 2 Tbs. cornstarch
  • 2 Tbs. za’atar
  • 1/2 tsp. Aleppo pepper or crushed red pepper flakes
  • 1-1/2 lb. boneless, skinless chicken thighs
  • 1 Tbs. finely chopped garlic
  • Kosher salt and freshly ground black pepper
  • 4 tsp. vegetable oil
  • 1 Tbs. pomegranate molasses
  • 1 scallion, thinly sliced on the diagonal
  • 1/3 cup lightly toasted walnuts, crumbled
  • Lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 155
  • Sodium (mg): 440
  • Carbohydrates (g): 15
  • Fiber (g): 1
  • Sugar (g): 5
  • Protein (g): 31

Preparation

  • In a small bowl, combine the cornstarch, za’atar, and Aleppo pepper. In a large bowl, toss the chicken with the garlic, and season generously with salt and pepper. Rub the spice mixture into the chicken.
  • Heat the oil in a 12-inch heavy-duty skillet over medium heat. Add the chicken in a single layer and cook until well browned, 6 to 7 minutes. Flip and cook the second side until browned, another 6 to 7 minutes. Drizzle with the pomegranate molasses, sprinkle with the scallion and nuts, and serve with the lemon wedges.

Tip

You can find many Middle Eastern ingredients, such as Aleppo pepper, the spice mix za’atar, and pomegranate molasses, at the supermarket. If not, head to your nearest Middle Eastern market.

Reviews

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Reviews

  • melendy | 02/07/2018

    A favorite in my family. I find it's not necessary to cook the thighs as much as called for; I substitute toasted almond slices for the walnuts because my other has an aversion to walnuts... but we love this!

  • Samfishes2 | 12/01/2017

    We loved this! I had the pomegranate
    molasses which I had made and mixed the za'atar my self.
    Making it again tonight.

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