Pomegranate Chicken Thighs
Active Time: 20 mins
Total Time: 55 mins
Servings: 4
Ingredients:
2 cups unsweetened pomegranate juice
8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
2 tablespoons ras el hanout
1/2 teaspoon black pepper
4 teaspoons kosher salt, divided
2 tablespoons extra-virgin olive oil
1 large red onion, thinly sliced (about 2 cups)
4 large garlic cloves, thinly sliced (about 2 tablespoons)
1 (1-inch) piece fresh ginger, peeled and thinly sliced (about 1 tablespoon)
2 tablespoons finely chopped cilantro stems, plus leaves for garnish
2 tablespoons light brown sugar
1 cup chicken stock, divided
Pomegranate arils, for garnish
Cooked basmati rice, for serving (optional)
Directions:
Bring pomegranate juice to a boil in a medium saucepan over medium-high heat. Boil, uncovered, until juice is reduced to 1/2 cup, about 18 minutes. Set aside.
Meanwhile, sprinkle chicken all over with ras el hanout, pepper, and 1 tablespoon salt. Heat oil in a large skillet over medium-high heat. Place 4 chicken thighs, skin side down, in a skillet; cook, turning once, until browned on both sides, about 6 minutes. Transfer browned chicken to a plate, and repeat the cooking process with the remaining thighs. (Chicken will not be cooked through at this point.)
Add onion, garlic, ginger, and cilantro stems to skillet; cook, scraping up any browned bits from the bottom of skillet, until onions are just softened, about 2 minutes. Add brown sugar and 1/4 cup stock; cook, stirring often, until liquid is almost evaporated, about 5 minutes. Stir in reduced pomegranate juice, remaining 3/4 cup stock, and remaining 1 teaspoon salt.
Return chicken to skillet, skin side down, and bring to a boil over medium-high heat. Reduce heat to medium-low; cook until a meat thermometer inserted into the thickest portion of chicken registers 165°F, 20 to 30 minutes, flipping chicken halfway through cook time.
Remove skillet from heat. Garnish chicken with pomegranate arils and cilantro leaves. Serve with cooked rice, if desired.
Notes:
Reducing the pomegranate juice concentrates its flavor and sugars, resulting in a syrupy consistency that adds boldness to the sauce. To track the reduction, measure 2 cups of juice in a liquid measuring cup, and keep it nearby. As the juice reduces, pour it back into the measuring cup to check the volume — then return it to the pan if it needs more time. It’s an easy way to monitor how much liquid has evaporated and how much longer to cook it.
What is ras el hanout?
Ras el Hanout is a spice blend that combines a variety of spices such as cinnamon, cumin, coriander, and turmeric. It’s a common ingredient in North African cuisine, particularly in Morocco, Algeria, and Tunisia. You can find it in the spice aisle at most grocery stores.
What’s the trick to crispy chicken thighs every time?
The trick to achieving ultra-crispy skin on chicken thighs is to season them with salt, which helps draw out moisture, and sear them skin side down in a hot skillet. Cooking them skin-side down protects the meat from overcooking while rendering the fat and crisping the skin. Be sure not to overcrowd the pan — doing so can cause the thighs to steam instead of sear.
Recipe courtesy of Food and Wine.com
