Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.