Walnut and Pomegranate Chicken
Simple enough for everyday, festive enough for a celebration like Rosh Hashana or Thanksgiving!
Walnut halves and pieces
Freshly ground black pepper
Chicken thighs and drumsticks
Pinch of saffron threads
Mix salt, pepper, cumin, and turmeric in a small bowl. Season chicken with the spice mix.
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.
Place chicken and toasted walnuts back in the pot.
In a separate bowl, whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, and garlic. Add saffron threads if desired.
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.
Serve warm, garnish with pomegranate seeds and parsley.
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