This pomegranate chicken is the shiz bomb diggity- not even joking a little bit. Bursting with the good stuff (pomegranates are high in antioxidants) and flavour. Inspo was from Katie Davies, who uses it in roast chicken. I prefer my chicken dripping in marinade and grilled though, so made some minor adaptations with great success.
I’ve become a bit obsessed with pomegranate molasses after finding it in a little fruit shop near me. It just makes stuff taste better and methinks I will have a solid relationship with it in the future. Methinks you will too once trying it. Enjoy, and cook responsibly!
12 chicken thigh fillets (skin off)
2 1/2 tablespoons olive oil
1/3 cup pomegranate molasses
Juice of 1 lemon
3 large cloves garlic, very finely chopped or minced
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons sherry or red wine vinegar
A generous bunch of mint leaves very finely chopped
sea salt and freshly ground black pepper
Pomegranate Molasses, Mint and pomegranate seeds
For the marinade, place all the ingredients in a pitcher or bowl and whisk to combine. Pour into a large resealable plastic bag, add the chicken thighs, then seal and shake to combine. Marinate in the fridge for at least 6 hours ( or overnight if possible).
Heat a grill or grill pan over medium-high heat until hot. Cook the chicken thighs for 5 to 6 minutes on each side or until golden brown and cooked through. I also like to turn the grill off, put some aluminium foil over the pan, and let the chicken sit and gently cook through for a few minutes just for insurance.
Drizzle over a teaspoon of extra pomegranate molasses, then serve hot, scattered with mint and pomegranate seeds.
The dish goes great with cous cous or rice pilaf (anything middle eastern in nature).