Pomegranate Ginger Chicken
Pomegranate Ginger Chicken
Pomegranate Ginger Chicken is a Middle Eastern recipe categorized as dinner, main course, with 20 min of prep, 35 min of cooking, and 55 min total. It yields 4 servings.
Pomegranate Ginger Chicken combines boneless skinless chicken thighs, fresh ginger, unsweetened pomegranate juice, and pomegranate molasses using gentle simmering.
Nutritional Information (per serving)
| Calories | 520 kcal |
|---|---|
| Protein | 48 g |
| Total Fat | 20 g |
| Fiber | 1 g |
| Sodium | 870 mg |
Ingredients
- 2 lb boneless skinless chicken thighs (900g)
- 1 tablespoon olive oil (15mL)
- 1 medium yellow onion, diced (about 150g)
- 2 garlic cloves, minced (6g)
- 1 tablespoon fresh ginger, grated (15g)
- 1 cup unsweetened pomegranate juice (240mL)
- 1 tablespoon pomegranate molasses (15mL)
- 1 tablespoon honey (21g)
- 1/2 teaspoon ground cinnamon (1g)
- 1/2 teaspoon ground cumin (1g)
- 3/4 teaspoon kosher salt (4g)
- 1/4 teaspoon black pepper (1g)
- 1/2 cup pomegranate seeds (90g)
- 1/4 cup fresh cilantro, chopped (10g)
Utensils
- Large skillet
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring spoons
- Grater
- Garlic press (optional)
- Serving platter
- Ladle
Step by Step Instructions
Warm the skillet first to build a fragrant foundation before the sauce arrives.
Sear the Aromatics & Chicken
- Pat the chicken thighs dry and season them with the kosher salt and black pepper.
- Heat the olive oil in a large deep skillet over medium-high heat.
- Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate; it will finish cooking in the sauce.
- Add the onion to the skillet and cook for about 5 minutes, until softened.
- Stir in the garlic, ginger, ground cinnamon, and ground cumin and cook for 30 seconds, until fragrant.
- Pour in the pomegranate juice, pomegranate molasses, and honey, scraping up the browned bits from the skillet.
- Return the chicken and its juices to the skillet, cover, and simmer over medium-low heat for 15 to 20 minutes, until the thickest thigh reaches 165°F (74°C).
- Transfer the chicken to a clean plate and simmer the sauce uncovered for 3 to 5 minutes, until it lightly coats a spoon.
- Return the chicken to the sauce, then finish with the pomegranate seeds and cilantro.
- Serve the Pomegranate Ginger Chicken warm with rice, couscous, or flatbread.
Simmer in the Pomegranate Glaze
- Pour in the pomegranate juice, honey, soy sauce, ground cinnamon, and ground cumin.
- Stir the mixture gently to combine all the ingredients.
- Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 20 to 25 minutes, or until the chicken is cooked through and tender.
Reduce & Garnish
- Once cooked, remove the cover and let the sauce simmer for an additional 5 minutes to thicken slightly.
- When ready to serve, transfer the chicken to a platter and drizzle the sauce over it.
- Garnish with fresh pomegranate seeds and chopped cilantro for an extra pop of flavor and color.
Enjoy your Pomegranate Ginger Chicken!
Variations & Serving Suggestions
- Replace the 1/2 teaspoon ground cinnamon with one 3-inch cinnamon stick; add it with the pomegranate juice and remove it before serving.
- Replace the chicken thighs with equal-weight chicken breasts and shorten the covered simmer, checking for 165°F (74°C).
- Serve over couscous or rice, then add the pomegranate seeds and cilantro only after reheating.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Pomegranate Ginger Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Pomegranate Ginger Chicken gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, large deep skillet with lid, tongs, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Recipe FAQs & Expert Tips
Can I use chicken breasts instead of thighs?
Yes. Replace the 2 pounds chicken thighs with 2 pounds boneless skinless chicken breasts of even thickness. Simmer only until the thickest portion reaches 165°F (74°C), because breasts cook faster and dry out sooner.
Can I replace the ground cinnamon with a cinnamon stick?
Yes. Replace the listed 1/2 teaspoon ground cinnamon with one 3-inch cinnamon stick. Add it with the pomegranate juice, simmer it with the chicken, and remove it before reducing the sauce.
What can replace pomegranate molasses?
Replace the 1 tablespoon pomegranate molasses with 1 tablespoon additional pomegranate juice plus 1 teaspoon lemon juice. The sauce will be lighter, so reduce it uncovered until it coats a spoon.
Can I make the braise ahead?
Yes. Cook it completely, refrigerate it within two hours, and keep the pomegranate seeds and cilantro separate. Reheat the chicken and sauce gently to 165°F (74°C), then add the fresh garnishes.