I was in the mood for chicken and lo and behold a recipe showed up in my Fine Cooking 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 Sticky Pomegranate Chicken turned out to be a pretty tasty easy weeknight dinner. It made enough so that I have leftovers which is always nice because when the weather is as miserable as it has been I never know when I might not feel well enough to cook.
Sticky Pomegranate Chicken
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 pretty 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.
Other Chicken Recipes:
Chicken Fricassee
Apple and Cheddar Stuffed Chicken Breast
Slow Cooker Hawaiian Chicken
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Sticky Pomegranate Chicken – Easy Weeknight Dinner
- Category: main dish
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.
