Pomegranate Molasses Chicken

Serves 4

Pomegranate Molasses Chicken

By Camille Styles

160 minutes


20 minutes




For the chicken:

2 pounds skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 serrano chile, thinly sliced
4 tablespoons pomegranate molasses, divided (they have it at Central Market, y'all. Also Middle Eastern stores.)
Kosher salt and freshly ground black pepper

For the bulgur wheat salad:

1 cup quick-cooking bulgur
½ cup dried currants
? cup unsalted, roasted pistachios, coarsely chopped
2 tablespoons olive oil
¾ cup coarsely chopped fresh parsley, plus more for serving
½ cup coarsely chopped fresh mint, plus more for serving
1 tablespoon vegetable oil
¼ cup pomegranate seeds


For the chicken:

1. Rinse and dry the chicken, throw in a ziplock.
2. Combine all other ingredients, stir well to make marinade.
3. Pour marinade over chicken in a ziplock bag, refrigerate for 2-48 hours before cooking. Flip bag occasionally.
4. Set oven to 400ºF
5. Heat 1 -2 tbsp vegetable oil in oven safe frying pan at medium heat.
6. When the oil is hot, place chicken smooth side down in pan.
7. Season with salt and pepper and fry for 2-3 minutes/side.
8. Cook for 12 minutes or until thermometer reads 165º in center of chicken.

For the bulgur wheat salad:

1. Cook bulgur wheat per package instructions. I like to pour boiling water on it and tightly cover for about 5-10 minutes.
2. Combine all other ingredients and toss with the cooked barley. I like to overdo the mint because it's delicious.
3. Serve the salad with the chicken on top. If you're feeling nasty, pour a little of the chicken juice on the bulgur wheat. Yum.

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