INGREDIENTS

  • 8 chicken thighs, about 3 pounds
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 2 cups pomegranate juice
  • 1/2 cup honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup pomegranate arils (seeds), optional garnish
  • 2 tablespoons chopped fresh parsley, optional garnish

DIRECTIONS

1. Preheat the oven to 425°F.

2. Toss the chicken with the oil. Place it on a nonstick sheet pan and season on both sides with  3/4 teaspoon of the salt and the pepper.  Roast in the center of the oven until an instant read thermometer inserted into the thickest part (not touching the bone) registers 170°F.

3. Meanwhile, combine the pomegranate juice, honey, cayenne pepper and remaining 1/4 teaspoon salt in a deep 12-inch nonstick skillet over medium-high heat. Bring to a boil and cook until the mixture is thick and syrupy, about 13-14 minutes.  Reduce the heat to medium-low and add the chicken to the skillet. Turn it to coat with the glaze and cook 2 minutes. Transfer to a platter and spoon the glaze remaining in the skillet over the chicken. Garnish with the pomegranate arils and parsley if desired. 

  • Yield:

    6-8 Servings