Description
This Walnut and Pomegranate Chicken recipe combines tender, spice-seasoned chicken thighs and drumsticks with a rich, tangy pomegranate molasses and juice glaze, perfectly complemented by toasted walnuts. The chicken is browned on the stovetop and then baked to juicy perfection, finishing in a hot oven to crisp the skin and reduce the flavorful sauce. A vibrant Middle Eastern-inspired dish that is both visually stunning and deliciously balanced with sweet, savory, and nutty notes.
Ingredients
Chicken and Seasoning
- 2 lbs chicken thighs and drumsticks (about 8 pieces)
- 1 tbsp + 1 tsp kosher salt
- 2 tsp freshly ground black pepper
- 2 tsp ground cumin
- 2 tsp ground turmeric
Walnuts
- 2 cups shelled walnut halves and pieces
Marinade and Sauce
- 1 tbsp balsamic vinegar
- 1 lemon (juice of)
- 4 cloves garlic (finely grated)
- ½ cup pomegranate molasses
- ½ cup pomegranate juice
- ¼ cup honey
- 3 tbsp canola oil
- Pinch saffron threads (optional)
- 2 tablespoons olive oil
Instructions
- Toast Walnuts: Preheat the oven to 350°F. Spread walnuts on a baking sheet and toast them in the oven for 8-10 minutes until fragrant and slightly golden. Remove and set aside.
- Season Chicken: In a small bowl, combine kosher salt, black pepper, ground cumin, and turmeric. Rub this spice mix evenly over the chicken thighs and drumsticks to coat thoroughly.
- Brown Chicken: Heat a large pot or Dutch oven over medium-high heat and add canola oil. In 2 to 3 batches, brown the chicken pieces for about 10 minutes per batch until golden on all sides. Transfer browned chicken to a bowl and set aside.
- Prepare Pot: Remove the pot from heat, allow the oil to cool slightly, then wipe out any burnt spices with paper towels to avoid bitterness.
- Combine Chicken and Walnuts: Return the browned chicken along with the toasted walnuts into the cleaned pot, mixing gently to combine.
- Make Marinade: In a separate bowl, whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, grated garlic, and saffron threads if using. Pour this marinade evenly over the chicken and walnuts in the pot.
- Bake Chicken: Place the uncovered pot in the preheated oven and bake until the internal temperature of the chicken reaches 165°F—about 25 minutes for chicken breasts, or 45 minutes for thighs. If using both light and dark meat, remove the breasts once cooked so they do not overcook.
- Crisp Skin and Reduce Sauce: Increase oven temperature to 450°F. Return the pot to the oven and cook for about 12 minutes to reduce the sauce and crisp up the chicken skin. Every 3-4 minutes, brush the chicken with the pan sauce to enhance flavor and moisture.
- Serve: Serve the chicken warm, garnished with fresh pomegranate seeds and parsley for a burst of color and freshness.
- Store Leftovers: Refrigerate any leftovers in an airtight container for up to 3 days.
Notes
- To toast walnuts evenly, stir them once halfway through baking.
- If you can’t find pomegranate molasses, you can reduce pomegranate juice slowly on the stove with a small amount of sugar to substitute.
- Using a Dutch oven or oven-safe pot is essential for transferring the dish from stovetop to oven seamlessly.
- Saffron threads add a subtle aromatic flavor but can be omitted if unavailable.
- Ensure chicken is cooked to a safe internal temperature of 165°F for best food safety.
- For a gluten-free meal, ensure your balsamic vinegar is gluten-free certified.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
