How to Make Honey and Pomegranate Chicken
Image credit: Delizioso on Youtube
Food definitely brings people together. It lifts people’s moods and is excellent while entertaining friends and family. Delizioso on YouTube shares to us her honey and pomegranate chicken recipe that requires minimal ingredients and is easy to follow.
Ingredients:
- 1 ½ – 2 pounds boneless chicken thighs (about 6-8 thighs)
- 2 tbs olive oil
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp pepper
- ¼ tsp ginger powder
- ¼ tsp chili powder
- ½ cup pomegranate molasses
- 1/3 cup pomegranate juice
- ¼ cup honey
- 1 tbs balsamic vinegar
- 1 lemon juiced
- 1 red onion finely chopped
- 3 cloves garlic minced
- 1 tsp cornstarch
- Optional Garnish: Fresh Parsley, Pomegranate Arils, Slices of Lemon
Directions:
In a small bowl, combine ½ tsp salt, ½ tsp cumin, ½ tsp pepper, ¼ tsp ginger powder, and ½ tsp chili powder.
Clean the chicken thighs and lay them on a chopping board. Sprinkle and rub the combined seasoning onto both sides of the chicken thighs.
In a medium bowl or measuring glass mix: ½ cup pomegranate molasses, 1/3 cup pomegranate juice, ¼ cup honey, 1 tbs balsamic vinegar, and 1 lemon juiced. Set aside.
In a large skillet, heat oil over medium heat. Add chicken to skillet (in 2 batches if needed to not over-crowd the pan) and cook until golden brown for about 4-6 minutes per side.
Remove chicken. Transfer chicken thighs, skin side up, on a foil-lined baking sheet. Bake at 210° C / 350 F for about 20 minutes or until chicken thighs are thoroughly cooked and no longer pink in the center.
Add the finely chopped onion to the skillet and sauté until softened for about 3 minutes.
Meanwhile, combine 1 tsp cornstarch with 1 tablespoon of water and whisk to combine. Set aside.
Add garlic to the skillet and cook until fragrant, about 30 seconds. Add the molasses mixture and bring to a rapid simmer, and stir. Add in the cornstarch and water mixture and whisk to fully incorporate. Reduce heat to medium-low and let the sauce simmer while occasionally stirring for 3-4 minutes or until thickened. Carefully add the chicken back to the skillet and turn to coat in the sauce.
Place the dish on a platter and garnish with parsley, pomegranate arils, and slices of lemon. Serve and enjoy every bite!
