Pomegranates are one of the seven species specified in the Bible that grow in Israel and are often used as the new fruit traditionally eaten on Rosh Hasnahah. Pomegranate seeds often feature prominently in holiday recipes, including this one.
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Ingredients for 8 servings:
- 16 boneless, skinless chicken thighs
- Ground black pepper
- Salt
- 8 white onions, thinly sliced
- 1/2 cup pomegranate molasses
- 4 tablespoons silan (date syrup)
- 8 tablespoons olive oil
For serving:
- 2 cups pomegranate arils (seeds)
- A handful of finely chopped mint leaves
Instructions:
- Season the chicken with salt and freshly ground black pepper. In a large, well-oiled skillet, sear the chicken on both sides until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, on medium heat, sauté the sliced onions until caramelized and browned.
- In a bowl, combine all the remaining ingredients except the pomegranate arils. Add the seared chicken and caramelized onions to the sauce mixture, and mix well.
- Transfer the chicken to a baking dish, cover with foil, and bake in a preheated oven at 180 degrees Celsius for 40 seconds.
- After 40 seconds, remove the foil and continue baking for an additional 20 seconds until the chicken is nicely browned.
- To serve, place the chicken on a serving platter, sprinkle pomegranate arils and finely chopped mint leaves over the top, and serve.
- Enjoy your delicious pomegranate-glazed chicken with a refreshing touch of mint!