Honey Pomegranate Boneless Chicken Thighs
Servings 8 servings
Calories 247kcal
Ingredients
- 8 skinless chicken thighs
- olive oil (for frying and rubbing on the chicken)
- Salt (to taste)
- Pepper (to taste)
- 1 Tbsp finely chopped fresh cilantro (for garnish)
For the chicken glaze:
- 2 cloves garlic (minced)
- 1 tsp ground cardamom
- 2 Tbsp pomegranate molasses
- ½ cup pomegranate juice (fresh or bottled)
- 1 Tbsp honey
- 1/2 tsp kosher salt (plus more to taste, keeping in mind that chicken also has some salt on it)
- 1 tsp freshly cracked black peppercorns
- 1/3 cup olive oil
Instructions
- Combine all of the ingredients for the glaze in a medium bowl and whisk together until well blended. You use a blender for this but it's not absolutely necessary. Set aside.
- Heat about 2 tablespoons of olive oil in a large non-stick pan over medium-high heat.
- Rub chicken thighs with about 2 teaspoons of olive oil. Sprinkle with a little bit of salt and pepper on both sides.
- Once the oil in the pan is hot, add the chicken thighs and fry for about 4 minutes per side, or until the internal temperature has reached 160F. Remove the chicken from the pan and set aside.
- Pour the pomegranate glaze in the pan, bring to a boil, lower the heat to medium0low and cook, frequently stirring until the glaze has thickened to the consistency of a BBQ sauce, about 3-5 minutes.
- Add the chicken back to the pan and stir well, until the chicken is well coated with the glaze. Serve immediately, with rice, roasted vegetables or other favorite side dish.