Whether you are entertaining friends and family , or just trying to get dinner on the table , these skillet honey pomegranate chicken thighs are for you! Tender , golden brown chicken thighs smothered in a smooth, sweet and tart honey-pomegranate sauce. These easy skillet honey pomegranate chicken thighs require minimal ingredients and effort, making this dish perfect weeknight meal!



Ingredients
- 1 ½ - 2 pounds boneless chicken thighs (about 6-8 thighs)
- 2 tbs olive oil
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp pepper ,
- ¼ tsp ginger powder
- ¼ tsp chili powder
- ½ cup pomegranate molasses
- 1/3 cup pomegranate juice
- ¼ cup honey
- 1 tbs balsamic vinegar
- 1 lemon – juiced
- 1 red onion – finely chopped
- 3 cloves garlic – minced
- 1 tsp cornstarch
Optional Garnish: Fresh Parsley, Pomegranate Arils, Slices of Lemon


How To Make Honey And Pomegranate Chicken Thighs

Instructions

Instructions
In a small bowl combine: salt, cumin, pepper, ginger and chili powder. Rub seasoning onto chicken thighs. In a medium bowl or measuring glass mix together: molasses, pomegranate juice, honey, vinegar and lemon. Set aside.

Heat oil in a large (cast iron) skillet over medium heat. Add chicken to skillet (in 2 batches if needed to not over-crowd the pan) and cook until golden brown and cooked through*, about 4-6 minutes per side. Remove chicken.

Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 210° C / 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the centre.

Add the onion to the skillet and cook until softened, about 3 minutes. Meanwhile, combine the cornstarch with 1 tablespoon of water and whisk to combine. Set aside.

Add garlic to the skillet and cook until fragrant, about 30 seconds. Add the molasses mixture and bring to a rapid simmer. Add in the cornstarch/water mixture and whisk to fully incorporate.

Reduce heat to medium-low and simmer the sauce, stirring occasionally, for 3-4 minutes or until thickened.

Add the chicken back to the skillet and turn to coat in the sauce.

To serve: Garnish with parsley, pomegranate arils and slices of lemon. Serve and enjoy!

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