Chicken with Muhamara

Ingredients

• 8 thighs (about 2 lbs) boneless skinless chicken thighs
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1.5 cups (about 12 oz) roasted red peppers from a jar
• 1 cup raw walnuts
• 3 cloves fresh garlic cloves
• 2 tablespoons pomegranate molasses
• ¼ cup extra-virgin olive oil
• ¾ teaspoon Aleppo pepper or paprika
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup fresh pomegranate seeds
• 3 tablespoons (finely chopped) fresh flat-leaf parsley
• 3 tablespoons (roughly chopped) toasted walnuts for garnish

Instructions

1. 1

   Start your muhamara first so the flavors meld while you cook the chicken. Drain the roasted red peppers from their jar, discarding the liquid. Pulse 1 cup of raw walnuts in a food processor until they resemble coarse breadcrumbs, about 15-20 pulses — you want some texture remaining, not a paste.

2. 2

   Add the drained roasted red peppers to the food processor with the walnuts. Peel and coarsely chop 3 fresh garlic cloves and add them as well. Pulse until combined but still slightly textured, about 8-10 pulses.

3. 3

   Pour in 2 tablespoons of pomegranate molasses, 0.25 cup of extra-virgin olive oil, 0.75 teaspoon of Aleppo pepper, 0.5 teaspoon of ground cumin, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Pulse again until the mixture comes together into a thick, spreadable sauce with visible flecks — this should take 5-8 pulses. Taste and adjust the pomegranate molasses or salt as needed. Transfer to a bowl and set aside.

4. 4

   Pat 8 boneless skinless chicken thighs completely dry with paper towels — dry skin means a better golden sear. Season both sides generously with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Let them sit at room temperature for 5 minutes while you heat your pan.

5. 5

   Set a 12-inch stainless steel skillet over medium-high heat. Let it preheat for 2 minutes until it's hot enough that a drop of water evaporates on contact. Pour in 3 tablespoons of extra-virgin olive oil, tilting the pan to coat the bottom evenly.

6. 6

   Working in two batches to avoid crowding, place 4 chicken thighs skin-side down in the hot oil. You should hear an immediate, confident sizzle. Sear without moving them for 4-5 minutes until the undersides are deep golden brown — this is where the flavor develops. Flip and sear the other side for 2-3 minutes until golden. Transfer the first batch to a rimmed baking sheet and repeat with the remaining 4 thighs, adding a bit more oil if needed.

7. 7

   Once all chicken is on the baking sheet, transfer it to a preheated 400°F oven. Roast for 12-15 minutes until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F. The thighs should feel firm but still yielding when pressed.

8. 8

   Remove the baking sheet from the oven and let the chicken rest for 3 minutes — the internal temperature will rise another 3-5°F during this time. While the chicken rests, stir the muhamara gently to loosen it slightly, then transfer it to a serving platter.

9. 9

   Arrange the warm chicken thighs over the muhamara or alongside it on the platter. Scatter 0.5 cup of fresh pomegranate seeds across the top, followed by 3 tablespoons of finely chopped fresh flat-leaf parsley and 3 tablespoons of roughly chopped toasted walnuts. Serve warm with flatbread, rice, or roasted vegetables on the side.

Tools you’ll need

• food processor
• 12-inch stainless steel skillet
• rimmed baking sheet
• instant-read thermometer
• paper towels
• mixing bowl
• serving platter

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