Description
A flavorful Persian dish featuring chicken thighs cooked with saffron and pomegranate, perfect for a delightful meal.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon saffron threads
- 1/4 cup hot water
- 1 cup chicken broth
- 1/2 cup pomegranate juice
- 1/4 cup honey
- 1/2 cup pomegranate seeds (for garnish)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels and season them with salt and black pepper.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, coriander, cinnamon, and turmeric. Cook for an additional 1-2 minutes until fragrant.
- In a small bowl, steep the saffron threads in hot water for about 5 minutes. Add the saffron water, chicken broth, pomegranate juice, and honey to the skillet. Stir to combine.
- Nestle the seasoned chicken thighs into the sauce, skin side up. Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven.
- Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the skillet from the oven and let it rest for 5 minutes. Garnish with pomegranate seeds and chopped parsley before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
- Serve with fluffy basmati rice or couscous to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Fat: 24g
- Carbohydrates: 15g
- Protein: 28g