I was in the mood for chicken and lo and behold a recipe showed up in my (affiliate link) Fine Cooking Magazine newsletter. I didn’t have everything on hand that the recipe called for so I improvised a little but I think it came out pretty tasty. The Pomegranate Sticky Chicken turned out to be a pretty tasty, easy weeknight dinner. It made enough so that I have leftovers which is always nice because sometimes it’s nice to not have to think about what to cook for dinner. Leftovers can be so nice.
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Sticky Pomegranate Chicken
serves 4
2 cups pomegranate juice
1 1/2 TBS Dijon mustard
2 tsp red wine vinegar
1 tsp hot sauce – more to taste
2 med cloves garlic, peeled and smashed
3 pounds chicken thighs, skinned
salt and pepper
Preheat oven to 375°
Line a heavy baking pan with foil and spray with cooking spray
In a wide bottomed pan heat together the pomegranate juice, mustard, red wine vinegar, hot sauce and garlic.
Bring to a boil and let simmer for about 10 to 15 minutes until it thickens and gets syrupy.
Remove from the heat and take out the garlic.
Rinse the chicken and pat dry. Sprinkle both sided with salt and pepper. Place on the prepared pan.
Lightly brush with the pomegranate mixture and place on the middle rack and cook for 10 minutes.
Remove the pan, carefully drain off the liquid.
Turn the chicken, lightly brush with the pomegranate mixture, return to the oven and bake for 10 minutes.
Remove from the oven and turn on the broiler to low.
Drain any liquid. Make sure the chicken thighs are front side up and generously brush with the pomegranate mixture. Place under the broiler for 4 minutes.
Remove, brush with any remaining pomegranate mixture and broil for another 3 minutes.
Serve with rice – brown or white and a side vegetable.
How Was This Easy Weeknight Dinner?
It was pretty tasty. The pomegranate glaze was nice and sticky as the recipe title promised. It smelled heavenly as it was cooking and it was pretty easy to put together.
I think the hubby would have preferred a little more hot sauce but I was happy with how it came out. I think this glaze would be good on shrimp too, but obviously they wouldn’t need nearly as long to cook.
Chicken is a popular dinner around here. One of my very favorite recipes is chicken fricassee – it takes a little while to cook but it is, hands down, the best chicken dinner ever!
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Sticky Pomegranate Chicken – Easy Weeknight Dinner
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Total Time: 52 minutes
- Yield: 6 - 8 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
delicious chicken with a sticky pomegranate glaze
Ingredients
- 2 cups pomegranate juice
- 1 1/2 TBS Dijon mustard
- 2 tsp red wine vinegar
- 1 tsp hot sauce – more to taste
- 2 med cloves garlic, peeled and smashed
- 3 pounds chicken thighs, skinned
- salt and pepper
Instructions
- Preheat oven to 375°
- Line a heavy baking pan with foil and spray with cooking spray
- In a wide bottomed pan heat together the pomegranate juice, mustard, red wine vinegar, hot sauce and garlic.
- Bring to a boil and let simmer for about 10 to 15 minutes until it thickens and gets syrupy.
- Remove from the heat and take out the garlic.
- Rinse the chicken and pat dry. Sprinkle both sided with salt and pepper. Place on the prepared pan.
- Lightly brush with the pomegranate mixture and place on the middle rack and cook for 10 minutes.
- Remove the pan, carefully drain off the liquid.
- Turn the chicken, lightly brush with the pomegranate mixture, return to the oven and bake for 10 minutes.
- Remove from the oven and turn on the broiler to low.
- Drain any liquid. Make sure the chicken thighs are front side up and generously brush with the pomegranate mixture. Place under the broiler for 4 minutes.
- Remove, brush with any remaining pomegranate mixture and broil for another 3 minutes.
- Serve with rice – brown or white and a side vegetable.
Keywords: chicken, sticky chicken, pomegranate chicken
