pomegranate chicken thighs
Delicious
yield
4 serving(s)
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For pomegranate chicken thighs
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2 mdpomegranates
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1orange
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4bone-in chicken thighs
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salt and pepper
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2 tspsweet paprika
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2 Tbspolive oil
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2 Tbspbutter
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1 mdonion, diced
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4 clovegarlic, minced
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1 Tbsptomato paste
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1 1/2 cchicken stock
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1 Tbsplemon juice
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1cinnamon stick
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2 Tbspsugar
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1 tspcornstarch
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1 tspwater
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fresh parsley, for garnish
How To Make pomegranate chicken thighs
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1Cut the pomegranates in half and keep a few seeds for garnish. Juice the remaining pomegranate seeds to get about 1 cup juice. Set aside. Slice the orange and place the slices in the bottom of a baking dish. Save a couple of slices for garnish, if desired. Season the chicken with salt, pepper, and sweet paprika.
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2Place the olive oil and butter in a skillet. Add the chicken, skin side down, and cook until the skin is browned then turn over and brown the other side. Place the chicken on top of the orange slices in a baking dish.
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3Preheat the oven at 350 degrees F. Add the onion to the drippings in the pan. Cook 5 minutes. Add the garlic and cook 30 seconds. Add the tomato paste, chicken stock, lemon juice, cinnamon stick, sugar and pomegranate juice. Bring to a boil and reduce to a simmer; simmer 10 minutes. Pour the sauce around the chicken in the baking dish.
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4Cover with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes. Remove from oven. Remove the chicken and set aside. Strain the sauce into a grease separator. Add the strained sauce to a saucepan and bring to a boil. Mix the cornstarch and water together and whisk into the sauce to thicken. Serve the chicken sitting in some of the sauce garnished with an orange slice, pomegranate seeds, and parsley.
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