Saffron Chicken with Pomegranate Glaze
Tender Persian-spiced chicken glazed with tart pomegranate and infused with aromatic saffron. A showstopping dish with complex, balanced flavors.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 8 pieces chicken thighs
- 3 tbsp olive oil
- 1 large onion
- 4 cloves garlic cloves
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp saffron threads
- ¼ cup warm water
- 1.5 cup pomegranate juice
- 2 tbsp pomegranate molasses
- 1 tbsp honey
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ½ cup pomegranate seeds
- ¼ cup fresh parsley
Instructions
- 1
Steep the saffron threads in warm water for 10 minutes to bloom and release their color and flavor. This infusion will add depth and golden hue to the glaze.
- 2
Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 3
Working in batches if needed, place chicken skin-side down in the hot oil and sear for 5-6 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes until golden, then transfer to a plate.
- 4
Reduce heat to medium, add the diced onion to the same skillet, and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
- 5
Pour in the pomegranate juice, pomegranate molasses, honey, cinnamon, and turmeric, stirring to combine. Add the saffron infusion (water and threads) and bring the mixture to a simmer.
- 6
Return the chicken thighs to the skillet, skin-side up, nestling them into the glaze. Reduce heat to medium-low and simmer uncovered for 15-18 minutes, basting the chicken occasionally with the glaze, until the chicken is cooked through (165°F internal temperature) and the sauce has reduced and thickened slightly.
- 7
Transfer the chicken to a serving platter. If the glaze is too thin, increase heat to medium-high and simmer for 2-3 minutes until it coats the back of a spoon. Taste and adjust seasoning with salt and pepper as needed.
- 8
Pour the pomegranate glaze over the chicken and garnish with fresh pomegranate seeds and chopped parsley. Serve warm with rice, quinoa, or flatbread to soak up the aromatic sauce.
Tools you’ll need
- Large skillet
- Small bowl
- Paper towels
- Meat thermometer
- Measuring cups and spoons
- Wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
