Spiced Pomegranate Molasses Chicken Thighs Recipes

POMEGRANATE CHICKEN

Steps:

• Prepare the chicken (taking care to remove any visible fat first as it will turn gummy), shallots, garlic, ginger, and walnuts and set aside. Portion out spices and set aside. This recipe moves quickly, so prepped mis-en-place is useful.
• Heat a dutch oven over medium high heat. Add the coconut oil, and heat until it shimmers.
• Add the diced chicken to the dutch oven, sprinkle with a pinch of sea salt, and sautee, stirring frequently, until browned and no longer pink.
• Add the shallot to the dutch oven, toss to with the chicken, and sautee until soft, stirring frequently, about 5 minutes.
• Make a small clearing in the center of the dutch oven and add the garlic and ginger. Sautee, stirring continuously, until very fragrant, about 1 minute.
• Add the spices, salt, and pepper, stirring throughly into the chicken, and sautee until toasted and fragrant.
• Add the walnuts and stir into the chicken. Add the pomegranate juice, continuously scraping up any browned bits from the bottom of the dutch oven until the juice stops bubbling. Add the coconut milk and honey, then once again stir all ingredients together.
• Allow the liquid to come to a boil, then reduce the heat to medium low, cover, and simmer for 20 minutes. Crack the lid and simmer an additional 10 minutes, or until the sauce is thick and the chicken is starting to fall apart. Stir occasionally throughout these 30 minutes to prevent scorching.
• Ladle the chicken over steamed rice, couscous, cauliflower rice, or your base of choice. Garnish with pomegranate seeds and chopped parsley. Serve immediately. Leftovers keep in a tightly sealed container in the fridge for up to 5 days.

BRAISED CHICKEN WITH POMEGRANATE MOLASSES

Steps:

• Preheat the oven to 350 degrees F.
• Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard--it has fulfilled its garlic destiny.
• Season the chicken thighs with salt and place them skin side down in the pan. Don't crowd the pan or the thighs will steam instead of brown--you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total.
• Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.
• Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half--it should be slightly thick and syrupy. Season with salt.
• Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace.
• While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
• Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.