Pomegranate-Honey Glazed Chicken Thighs
Pomegranate-Honey Glazed Chicken Thighs
This dinner is incredibly simple to make, but certainly as well-suited for serving to company or for a special occasion as it is for a wonderful weeknight meal. Top it with pomegranate seeds to add beauty and a pleasant tart-sweet crunch: the seeds are now sold in small sealed cups in the produce section of many grocery stores. Or, seed the whole fruit yourself: cut the pomegranate in quarters and immerse them in a bowl of cold water. Working under water, use your hands to simply push the seeds out from the membrane. The membrane floats to the top and the seeds sink.
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.
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
Yield:
6-8 Servings