Fine Cooking

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

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.

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Reviews (8 reviews)

CuantoBasta | 03/31/2020
Loved it. The chicken was so flavorful and juicy without being breaded. It was so easy to make. This would be great to serve to company.
chitownguy | 01/07/2019
This is another winner! I made it for my wife and I to try it out and will make it again on Sunday for dinner guests.

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What We're Cooking Now

Name: Pomegranate-Glazed Chicken Thighs
Yield: 4 servings
Cuisine: Middle Eastern
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