This is my first experience with pomegranate molasses and what a delicious one! The crispy chicken thighs are coated with this syrupy, tart sauce and topped with fresh pomegranate seeds and chopped chives. I'll definitely be making this one again. You need one pomegranate to get enough seeds for garnish.
4 cloves garlic, smashed with the side of your chef's knife
Red pepper flakes
8 chicken thighs, bone in, trimmed of excess skin
1 c. pomegranate molasses
1 c. chicken stock
1 thyme bundle (fresh thyme sprigs tied with kitchen twine)
1 c. pomegranate seeds
1 bunch fresh chives, finely chopped
Preheat the oven to 350-degrees.
Coat a large saute pan with olive oil. Add 2 of the garlic cloves and a pinch of crushed red pepper flakes and bring the pan to medium-high heat. When the garlic is golden, remove and discard.
Season the chicken thighs with salt and place skin side down in the pan. Brown on both sides, about 10-12 minutes total. You may have to do this in batches as you don't want to crowd the chicken or it may steam instead of sear. Transfer to a baking sheet lined in foil (easier for cleanup with the sticky molasses later). Pour out the oil from the pan and add 1/2 c. of the pomegranate molasses and 1/4 c. of the chicken stock. Bring to a boil and let it evaporate by half, until it is slightly thick and syrupy.
Return the chicken to the pan, reduce heat to medium, and cook for 2 minutes on each side in the sauce. Transfer the chicken to the baking sheet, put in the oven and roast for 12 minutes until cooked through.
While the chicken is in the oven, add the remaining 1/2 c. of molasses and 3/4 c. of stock, the 2 cloves of garlic, and the thyme bundle to the pan with another pinch of crushed red pepper. Taste and season with about 1/4 tsp. of salt if needed. Bring to a boil, then reduce to a simmer and cook until the liquid is thick and syrupy, about 10-15 minutes. Discard the garlic cloves and thyme bundle. Put the roasted chicken on a serving platter, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives. Serves 4.
– Anne Burrell, "Own Your Kitchen"