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Pomegranate Chicken


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Rate this recipe 4.7/5 (6 Votes)


  • 2 slices bacon, minced
  • 1 sm yellow onion, minced
  • 3 garlic cloves
  • 1/2 fresno chili, minced
  • 1 Tbsp olive oil
  • 8 chicken thighs
  • 2 c chicken stock
  • 1/2 c pomegranate molasses
  • 1 pomegranate, seeds removed
  • salt
  • pepper
  • parsley, garnish


Adapted from


Step 1

Preheat the oven to 300. Lightly pat the chicken pieces dry with a paper towel. Then season with salt and pepper; set aside.

In a large dutch oven over medium heat, slightly cook the bacon until soft, about 3 minutes. Add the onion, garlic and chili. Stir and cook for one minute. Remove from the dutch oven and set aside. Add the olive oil to the same pan. Brown the chicken thighs; about 3 – 5 minutes per side. Add the onion mixture to the browned chicken. Pour the stock and molasses over the top of the chicken. Lightly stir. Cover with the lid. Slide into the oven.

After 1 hour of cooking, lightly stir and add a little stock, if needed. Cook for another hour and a half.

Remove from the oven. The meat will be very tender. Lightly stir in the pomegranate seeds. Gently place on a serving platter.

Place the dutch oven onto a stove-top burner and reduce the liquid mixture by half. Drizzle over the top of the chicken. Sprinkle with a little chopped parsley. Serve. Eat.

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