Recipes › Pomegranate › Pomegranate Molasses Glazed Chicken
Pomegranate Molasses Glazed Chicken
Chicken thighs are roasted under a sticky, sweet-tart pomegranate molasses glaze that caramelises to a deep, lacquer-like finish with an intensely fruity, slightly tart complexity. This is a recipe where pomegranate is the hero — not as a garnish but as the central flavour of the sauce. Served with jewelled couscous or flatbread and a scatter of pomegranate seeds, it is a stunning and memorable dinner.
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Ingredients
- bone-in, skin-on chicken thighs
- cup pomegranate molasses
- tablespoons honey
- garlic cloves, minced
- tablespoons olive oil
- teaspoon cumin
- teaspoon smoked paprika
- teaspoon salt
- teaspoon black pepper
- cup pomegranate seeds, for garnish
- cup fresh mint or parsley, for garnish
Contains: cereals gluten.
Method
- Preheat oven to 425°F.
- Whisk together pomegranate molasses, honey, garlic, olive oil, cumin, paprika, salt, and pepper in a small bowl.
- Place chicken thighs skin-side up in a large baking dish or cast-iron skillet. Pour half the glaze over the chicken and toss to coat.
- Roast for 30 minutes. Brush remaining glaze over the chicken.
- Return to the oven for a further 10 minutes until the skin is deeply caramelised and the internal temperature reaches 165°F.
- Rest for 5 minutes. Scatter pomegranate seeds and fresh herbs over the top before serving.
Tips
- Watch the chicken carefully in the final 10 minutes — pomegranate molasses has a high sugar content and can burn quickly.
- Pomegranate molasses is available at Middle Eastern grocery stores and many supermarkets, or make your own by simmering pomegranate juice with sugar and lemon until thick.
Ring the changes
- Use the same glaze on salmon fillets — brush on and roast at 400°F for 12–15 minutes.
- Add a tablespoon of soy sauce to the glaze for a deeper, more savoury note.
Keeping it
Refrigerate leftovers for up to 3 days. Reheat in a 350°F oven covered with foil.
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