Pomegranate Chicken Thighs with Vegetables
- Roasting pan
- Medium mixing bowl
- Chef's knife
INGREDIENTS
- 6 bone-in chicken thighs, and/or drumsticks
- 2 medium sweet potatoes, peeled
- 2 large carrots, peeled
- 1/3 cup pomegranate arils
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon salt, plus a pinch for vegetables
- Fresh thyme leaves, from about 6 sprigs
Marinade:
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup olive oil
- 3 tablespoons pomegranate molasses, sweetened, if available
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ground sumac
- 1/4 teaspoon ground cumin
INSTRUCTIONS
- Heat the oven to 375°F (190°C).
- Slice the sweet potatoes into 1/2-inch (1.3 cm) rounds and roughly chop the carrots into similar-size pieces. Arrange them in a large braiser or roasting pan.
- Place the chicken pieces on top, drizzle lightly with olive oil, and sprinkle with a pinch of salt.
- In a medium bowl, whisk together the olive oil, pomegranate molasses, honey, orange zest, cinnamon, salt, paprika, sumac, and cumin until thick and well blended. Slowly whisk in the orange juice until fully incorporated.
- Pour the marinade evenly over the chicken and vegetables. Sprinkle the thyme leaves over the top. Cover the pan tightly with a lid or foil and roast for 1 hour.
- Remove from the oven, uncover, and baste the chicken with the pan juices. Raise the oven temperature to 425°F (220°C) and roast uncovered for 30 to 40 minutes, until the chicken is browned and cooked through.
- Arrange the sweet potatoes and carrots on a serving platter. Place the chicken pieces on top and spoon over all remaining pan juices. Garnish with pomegranate arils and extra thyme leaves before serving.
FAQ
How can I make pomegranate chicken thighs ahead of time?
Prepare the marinade and coat the chicken up to 24 hours in advance, storing it covered in the refrigerator. This allows the flavors from the orange juice, pomegranate molasses, and spices to penetrate deeply into the meat. When ready to cook, remove the chicken from the refrigerator about 30 minutes before baking to let it come closer to room temperature for even cooking. You can also roast the vegetables in advance, reheat them, and finish everything together in the oven before serving.
What can I serve with pomegranate chicken thighs for a complete meal?
Pomegranate chicken thighs pair well with a variety of side dishes that complement the sweet, tangy, and savory flavor profile. Rice pilaf, couscous, or quinoa works well to absorb the pan juices. Roasted root vegetables, sautéed greens, or a fresh herb salad with lemon vinaigrette add balance. Flatbreads or warm pita can also be served to soak up the sauce. If you want a more substantial spread, include dips such as hummus or baba ghanoush alongside the pomegranate chicken thighs for a Mediterranean-style meal.
How can I adjust the sweetness or tanginess?
Reduce the honey or use unsweetened pomegranate molasses. If you prefer more tanginess, increase the amount of pomegranate molasses or add a splash of fresh lemon juice before serving. The balance of sweetness and acidity is crucial in this dish because it complements the savory spices like cinnamon, paprika, and cumin. Taste the marinade before baking and adjust as needed, keeping in mind that the flavors will intensify during roasting.
Can I use boneless thighs?
You can use boneless chicken for pomegranate chicken thighs, but you’ll need to adjust the cooking time to avoid overcooking. Boneless thighs will typically cook in 30 to 40 minutes at 375°F (190°C) when roasted with vegetables. Since boneless meat tends to dry out faster, consider covering the pan with foil for most of the cooking time, then uncovering for the last 10 minutes to allow browning. The marinade works equally well, but bone-in pieces retain more moisture and develop deeper flavor during the longer cooking process.
How can I store leftover pomegranate chicken thighs?
Allow them to cool to room temperature before placing them in an airtight container. Refrigerate for up to 4 days. Keep the chicken and vegetables together so they retain the flavors from the marinade. For best results, store the pan juices separately and spoon them over the chicken when reheating to keep the meat moist. If freezing, wrap each portion tightly in plastic wrap, place in a freezer-safe bag or container, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
What is the best way to reheat the thighs without drying them out?
The best way to reheat the thighs is in the oven at 325°F (165°C). Place the chicken and vegetables in an oven-safe dish, drizzle with a little of the reserved pan juices or extra pomegranate molasses mixed with orange juice, and cover loosely with foil. Heat for 15 to 20 minutes, or until warmed through. This gentle reheating method preserves the tenderness of the meat and keeps the vegetables from becoming mushy. Avoid microwaving for long periods, as it can cause uneven heating and dryness.
What can I substitute pomegranate molasses with?
You can make a quick substitute by reducing pomegranate juice with a small amount of sugar or honey until thick and syrupy. Alternatively, mix equal parts balsamic glaze and cranberry juice concentrate for a similar sweet-tart profile. While the flavor won’t be identical, these substitutes still provide a fruity tang that complements the orange juice and spices in the marinade. Taste and adjust the sweetness and acidity to match the intended flavor balance of the dish.
