Pomegranate chicken is one of those classic recipes you can find in pretty much every Mediterranean cookbook. It`s comfort food, with a sauce similar to bar-b-que, packing a lot of flavorful punch even with its humble preparation method.
While the dish is common, cooks from different regions apply their own personalities to this tasty dish, keeping the critical ingredients, pomegranates, and chicken, intact.
When you dive into bite after bite of this delicious chicken dish, you will enjoy a perfect balance of sweet and sour, mostly derived from the sweet but biting pomegranate molasses. I suggest you buy this ingredient, so you can make this dish with ease on regular occasions.
Ingredients
- 3 Chicken Thighs
- 1 15-ish oz. Can of Chickpeas or Garbanzo Beans (drained and rinsed)
- 2 TBSP Pomegranate Molasses
- 1 TBSP Balsamic Vinegar
- 1 TBSP Olive Oil (Plus more for oiling the pan/cooking the chicken)
- 1 TBSP Tomato Paste
- 1 tsp. Ginger Paste
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1 tsp. Sumac
- 1/2 tsp. Cardamom
- 1/2 tsp. Chili Powder
- Salt (To Taste)
- Pepper (To Taste)
Serve With (Optional)
- Saffron Rice
- Fresh Cilantro for topping
- Pomegranate Morels
- Toasted Almonds
Why Chicken Thighs?
While chicken breasts commonly find their way into recipes, I prefer chicken thighs any day.
Commonly referred to as dark meat, the thighs pack a lot of juicy, delicious flavor in every morsel. The fat in chicken thighs makes them a more forgiving piece of meat. The fat renders into flavor and juices that protect the chicken from drying out. Take that, chicken breasts.
Substitutions
If you must use other parts of the chicken, chicken breasts or wings may be used for a delicious new version of this recipe.
You can skip the chicken and add more chickpeas if you want a vegetarian version of this dish.
The Method
I wanted to make more of a stir-fried version of this Mediterranean delicacy, so I cut my chicken into small pieces, adding my sauce and chickpeas, and pouring them over rice once cooked. This was the perfect lunch. You can also roast the chickens whole in the oven or toss them on the grill for that true BBQ feel.
Very Important Note: Always make sure your chicken is cooked by checking the temperature or by cutting into the chicken. If the inside of your chicken is fully cooked, the color will no longer be pink.
Onions and Garlic
For savory saute sessions these two ingredients add depth of flavor to other ingredients. Be sure to get your oil hot to bring out the sweet undertones in onions and garlic.
Chickpeas or Garbanzo Beans
Chickpeas provide a little extra protein to this meal and a nice nuttiness.
Chickpeas taste like a less intense version of peanuts in a softer shell. They are often used in vegetarian meals to replace meat.
Substitutions
White beans or Navy beans may be used in place of chickpeas for similar results.
Pomegranate Molasses
Sticky, sweet, and a little bit sour, pomegranate molasses makes the perfect coating for chicken. I love the subtle, pungency it adds to our sauce.
Pomegranate molasses can be hard to find in grocery stores, but you can order it here. Believe me, you will want to make this pomegranate chicken again and again once you have tasted it. Your taste buds will be thanking you for this great investment in their happiness.
Balsamic Vinegar
For an extra kick of acid, I added balsamic vinegar. This added sourness and brightness to the chicken.
Substitutions
Red wine vinegar, white wine vinegar, or other vinegar may be used in place of balsamic.
Olive Oil
Fats like oils and butter are so important in cooking, because they add a layer of protection to your foods, allowing them to brown quicker without sticking to the pan and tearing into unattractive bits. Fats also idle on your tongue, keeping the flavors present longer and adding a delightful mouthfeel to every ingredient they touch.
Substitutions
Butter, grapeseed oil, canola oil, or peanut oil may be used in place of olive oil.
Tomato Paste
Tomato paste grounds the sauce with a bit of savory, zesty flavor. In most Bar-b-que sauces, tomatoes, in some capacity, are implemented. This Pomegranate chicken sauce similarly uses tomatoes as a flavor booster.
Ginger Paste
A brightening element that pairs beautifully with pomegranate, ginger paste, mixes in with the deep flavors of tomato and the sweet and sour ingredients, providing extra balance to this dish.
Substitutions
Fresh ginger or ginger powder may be used in place of ginger paste.
Cumin
Cumin has a slightly smokey, warming taste. I love the way it pairs with nutty and sweet ingredients, bringing in a toasty, earthy taste that makes dishes feel cozier and somehow more exotic at the same time.
Paprika
Paprika comes in many varieties. Sweet paprika, Hungarian paprika, Smoked paprika, etc”¦ in this recipe I went with ordinary paprika which added a subtle bitter and fruity taste to the pomegranate sauce.
Sumac
Sumac has a sour flavor, most easily compared to an earthy lemon.
Without extra sour notes, the sweet pomegranate can veer toward too sweet, but this spice gives it balance.
Substitutions
A squeeze of lemon and a little thyme may be used in place of Sumac in this recipe.
Cardamom
Cardamom, one of my favorite spices, tastes like a brighter, fruitier version of cinnamon. The flavor tastes great in Mediterranean and Asian savory foods as well as in baked goods. If you have never tried it, you are in for a treat.
Chili Powder
A light smokey, heat comes from the addition of chili powder in our pomegranate chicken. I cannot imagine a bar-b-que type sauce without this spice. It provides warmth and kick that will make your tongue celebrate its good flavor.
Substitutions
Cayenne or smoked paprika may be used in place of Chili Powder.
Saffron Rice
In Mediterranean culture, Saffron rice is as common as spaghetti is to Italian cuisine. I used a simple recipe of chicken stock, salt. white rice, a few small strands of saffron to get the most beautiful yellow, pillowy rice you could imagine.
Saffron reminds me of butter or vanilla, but more savory and earthy. Its flavor might be the hardest of any ingredient to describe, but it’s worth trying and enjoying, believe me!
Pomegranate Morels
The tiny, edible seeds inside of a pomegranate are called morels. They are filled with delicious juices and packed with flavor. Their texture adds crunchiness to this dish.
Toasted Almonds
I love the warmth of toasted almonds on top of this chicken. They add warmth and compositional variety to this lovely meal.
Storage
This dish can be stored in an air-tight container in the refrigerator for about 1 week or frozen for up to one month.
Pairings
Make yourself a Mediterranean feast by serving your chicken with Kadu (a delicious Mediterranean pumpkin stew), pumpkin hummus, and this beautiful fall salad.
The pomegranate sauce reminds me very much of bar-b-que sauce, making it a perfect pairing with crisp beers, or red wines, like cabernet sauvignon that have enough bold flavor to stand up to the strength of the pomegranate flavors.
Pomegranate Chicken
This dish is simple and homey, yet impressive. The simple process of making pomegranate chicken makes it a great meal for serving several friends with little hassle. Plan your next party, and be sure to delight your guests with this delicious recipe.
Excited to learn more about pomegranates? Then check out our pomegranate trees page for information on pomegranate planting, growing, harvesting, cooking, and more!
Still hungry for more? Then discover our other fruit recipes to stock up your kitchen with nature’s healthy and tasty goodies!
Delicious Pomegranate Chicken
When you dive into bite after bite of this delicious chicken dish, you will enjoy a perfect balance of sweet and sour, mostly derived from the sweet but biting pomegranate molasses. I suggest you buy this ingredient, so you can make this dish with ease on regular occasions.
Ingredients
- 3 Chicken Thighs
- 1/2 Onion
- 2-3 cloves of garlic
- 1 15-ish oz. Can of Chickpeas or Garbanzo Beans (drained and rinsed)
- 2 TBSP Pomegranate Molasses
- 1 TBSP Balsamic Vinegar
- 1 TBSP Olive Oil (Plus more for oiling the pan/cooking the chicken)
- 1 TBSP Tomato Paste
- 1 tsp. Ginger Paste
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1 tsp. Sumac
- 1/2 tsp. Cardamom
- 1/2 tsp. Chili Powder
- Salt (To Taste)
- Pepper (To Taste)
Instructions
- Cut Chicken thighs into 1 inch pieces.
- Combine balsamic vinegar, olive oil, tomato paste, ginger paste, cumin, paprika, sumac, cardamom, chili powder, salt, and pepper. Rub the sauce all over the chicken.
- Heat a large sautee pan over medium heat on the stove. Cover your sautee pan with olive oil. Once the oil is heated, add your onions and sautee for about 2 minutes.
- Add the garlic to your pan and sautee for one minute.
- Add your chicken to the pan. Cook for 10 minutes before adding the chickpeas.
- Continue cooking for 5-10 minutes checking the chicken's temperature regularly. When the temperature reaches 165 degrees Fahrenheit, your delicious pomegranate chicken is ready to serve.
- Pour over rice and add any additional toppings.