Partially inspired by Bay Area institution La Mediterranee, this pomegranate chicken recipe is the perfect sweet-savory weeknight meal. The inclusion of Aleppo chile pepperand jalapeño adds an additional warmth and complexity to this dish. Serve with pilaf or couscous and dig in!
Pomegranate arils, chopped cilantro for garnish (optional)
Directions
Pat chicken thighs dry and season with 1 tablespoon salt, turmeric, coriander, sumac, and Aleppo chile. Add oil to large cast iron frying pan or dutch oven and set to medium-high heat. When the oil is almost smoking, add chicken thighs to pan — skin side down. Brown on each side (approximately 3-4 minutes per side). Remove thighs from pan.
Turn pan to medium-low and add sliced onions and jalapeño. Sauté for 5 minutes until translucent. Add minced garlic and cook until aromatic — about 30 seconds.
Add tomato paste to pan and cook with the vegetables for 4 minutes, stirring frequently to prevent burning. Tomato paste should be fragrant and slightly caramelized.
Add 1 tablespoon salt, pomegranate molasses, pomegranate juice, and chicken broth to pan. Bring to a simmer and add chicken thighs back to the pan. Turn heat to low.
Cover the pan and allow chicken thighs to braise for about 50 minutes. Remove cover and allow chicken to cook for an additional 15 minutes. Chicken should be very tender and the sauce should be significantly reduced. Garnish with pomegranate arils and cilantro.
Pomegranate Chicken
COMMENTS
Mary on
I am not sure if you know this, but this is a modern variation of a recipe brought to the US by George Mardikian. George owned and operated a beautiful restaurant in the City called Omar Kayam’s, located at Powell and Ellis until the early 70’s. He was beloved for his great food and big, gregarious personality. He fed service members for free and made dishes US cooks had never seen. His version was much simpler and uses far less butter than George’s did, but it is very nice to see this recipe live on in a modern form. I cannot wait to try your version!
Customer Service on
Hi Everyone,
Thank you for reporting the broken webpage. We were indeed having issues with our recipe pages last night, but they are now fixed. I’m very sorry for the inconvenience!
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Customer Success Lead
Cathy on
I think when you adjusted the salt level you forgot to repost the recipe! I was all set to make the chicken but the recipe was gone. Arrgh!
Lisa Green on
I can’t get the recipe to post
Carrie on
I think your webpage is broken – I can see the comments but not the recipe itself!
I am not sure if you know this, but this is a modern variation of a recipe brought to the US by George Mardikian. George owned and operated a beautiful restaurant in the City called Omar Kayam’s, located at Powell and Ellis until the early 70’s. He was beloved for his great food and big, gregarious personality. He fed service members for free and made dishes US cooks had never seen. His version was much simpler and uses far less butter than George’s did, but it is very nice to see this recipe live on in a modern form. I cannot wait to try your version!