Walnut and Pomegranate Chicken

ROSH HASHANAH

Simple enough for everyday, festive enough for a celebration like Rosh Hashana or Thanksgiving!

INGREDIENTS Walnut halves and pieces Kosher salt Freshly ground black pepper Ground cumin Ground turmeric Chicken thighs and drumsticks Balsamic vinegar Lemon Garlic  Pomegranate molasses Pomegranate juice Honey Canola oil Pinch of saffron threads 

STEP 1

Mix salt, pepper, cumin, and turmeric in a small bowl. Season chicken with the spice mix.

STEP 2

Heat a large pot or Dutch oven over medium-high heat. Add oil and brown chicken in 2-3 batches, about 10 minutes per batch. Transfer to a bowl.

STEP 3

Place chicken and toasted walnuts back in the pot.

STEP 4

In a separate bowl, whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, and garlic. Add saffron threads if desired.

STEP 5

Place chicken skin side up in a roasting dish. Pour the marinade over the chicken. Bake until chicken reaches 165°F. Remove breasts if using both light and dark meat.

STEP 6

Serve warm, garnish with pomegranate seeds and parsley.

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