Tender, golden brown chicken thighs smothered in a smooth, sweet and tart honey-pomegranate sauce. These Skillet Honey & Pomegranate Chicken Thighs require minimal ingredients and effort, making this dish perfect for entertaining or easy, weeknight meals!
1 ½ - 2PoundsBoneless, Skinless Chicken Thighs* (about 6-8 thighs)
½tspeach: Salt and Cumin
¼tspeach: Pepper, Ginger and Chili Powder
1Shallot– finely chopped
Optional Garnish: Fresh Parsley, Pomegranate Arils, Slices of Lemon
Serving Suggestion: Jasmine or Sticky Rice
In a small bowl combine: salt, cumin, pepper, ginger and chili powder. Rub seasoning onto chicken thighs. In a medium bowl or measuring glass mix together: molasses, pomegranate juice, honey, vinegar and lemon. Set aside.
Heat oil in a large (cast iron) skillet over medium heat. Add chicken to skillet (in 2 batches if needed to not over-crowd the pan) and cook until golden brown and cooked through*, about 4-6 minutes per side. Remove chicken to a plate and set aside.
Add shallot to the skillet and cook until softened, about 3 minutes. Meanwhile, combine the cornstarch with 1 tablespoon of water and whisk to combine. Set aside.
Add garlic to the skillet and cook until fragrant, about 30 seconds. Add the molasses mixture and bring to a rapid simmer. Add in the cornstarch/water mixture and whisk to fully incorporate.
Reduce heat to medium-low and simmer the sauce, stirring occasionally, for 3-4 minutes or until thickened.
Add the chicken (and any juices that have collected on the plate) back to the skillet and turn to coat in the sauce.*
To serve: Garnish with parsley, pomegranate arils and slices of lemon. Serve and enjoy!
*You can substitute boneless, skinless chicken breasts or bone-in, skin-on chicken thighs. If using bone-in, skin-on chicken thighs, you will need to finish cooking the chicken in the oven. Follow the instructions in the note below. *If your chicken thighs are large, and they are golden brown from the pan-sear, but not cooked through, DON’T worry. Simply follow the instructions and remove them to a plate after browning. Then preheat your oven to 350 degrees F. Continue with the recipe as instructed, adding the shallots and making the sauce. When you add the chicken back to the pan, turn it to coat and transfer the entire skillet to the preheated oven. Let it finish cooking in the oven until the chicken has reached an internal temperature of 165 degrees.