This dinner is incredibly simple to make, but certainly as well-suited for serving to company or for a special occasion as it is for a wonderful weeknight meal. Top it with pomegranate seeds to add beauty and a pleasant tart-sweet crunch: the seeds are now sold in small sealed cups in the produce section of many grocery stores. Or, seed the whole fruit yourself: cut the pomegranate in quarters and immerse them in a bowl of cold water. Working under water, use your hands to simply push the seeds out from the membrane. The membrane floats to the top and the seeds sink.
- Cuisine: American
All you need for this recipe and more...
8 chicken thighs, about 3 pounds
1 tablespoon olive oil
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
2 cups pomegranate juice
1/2 cup honey
1/4 teaspoon cayenne pepper
1/4 cup pomegranate arils (seeds), optional garnish
2 tablespoons chopped fresh parsley, optional garnish
- Preheat the oven to 425°F.
- Toss the chicken with the oil. Place it on a nonstick sheet pan and season on both sides with 3/4 teaspoon of the salt and the pepper. Roast in the center of the oven until an instant read thermometer inserted into the thickest part (not touching the bone) registers 170°F.
- Meanwhile, combine the pomegranate juice, honey, cayenne pepper and remaining 1/4 teaspoon salt in a deep 12-inch nonstick skillet over medium-high heat. Bring to a boil and cook until the mixture is thick and syrupy, about 13-14 minutes. Reduce the heat to medium-low and add the chicken to the skillet. Turn it to coat with the glaze and cook 2 minutes. Transfer to a platter and spoon the glaze remaining in the skillet over the chicken. Garnish with the pomegranate arils and parsley if desired.