Description
Pomegranate-Glazed Chicken Thighs with jeweled farro and pistachios. A vibrant, festive Mediterranean dinner, bursting with tangy flavor and color.
Ingredients
Scale
- Main Ingredients for Pomegranate-Glazed Chicken Thighs:
- 8 bone-in, skin-on chicken thighs
- 1 cup farro
- 1/2 cup pomegranate molasses
- 2 cups chicken broth (plus more for farro)
- Fresh & Flavorful:
- 1 small red onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup pomegranate arils
- 1 lemon (juice and zest)
- Crunch & Finish:
- 1/4 cup pistachios, roughly chopped
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- Spice Cabinet Essentials:
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
Instructions
- Prepare Your Pomegranate-Glazed Chicken Thighs:: First things first, pat those chicken thighs super dry with paper towels. This is where I always forget and then wonder why my skin isn’t crispy – don’t be like me! Season them generously all over with salt, black pepper, cumin, coriander, and smoked paprika. Really get in there and rub those spices into the skin. You want every bit of that flavor to sink in. While you’re doing this, you can practically smell the deliciousness starting to form, I swear!
- Sear the Chicken to Golden Perfection:: Heat a glug of olive oil in a large oven-safe skillet over medium-high heat. Once it’s shimmering, carefully place the Pomegranate-Glazed Chicken Thighs skin-side down. Let them sear undisturbed for about 6-8 minutes, until the skin is beautifully golden brown and crispy. This step is crucial for texture, so resist the urge to peek or move them around! I’ve made the mistake of flipping too early, and you just lose that gorgeous crisp, oops. Flip them over and sear for another 2-3 minutes on the other side.
- Crafting the Pomegranate-Glazed Chicken Thighs Sauce:: While the chicken is searing, let’s make that glorious glaze. In a small bowl, whisk together the pomegranate molasses, chicken broth, a squeeze of lemon juice, and a pinch more salt and pepper. Once the chicken is seared, remove it from the skillet and set aside. Pour off most of the fat, leaving just a tablespoon or so. Add the finely chopped red onion and minced garlic to the skillet and sauté for 2-3 minutes until softened and fragrant. Oh, the smell here is just heavenly, honestly! Pour in your glaze mixture, scraping up any browned bits from the bottom of the pan – that’s pure flavor, folks!
- Bake Your Pomegranate-Glazed Chicken Thighs:: Return the seared chicken thighs to the skillet, skin-side up, nestling them into the glaze. Transfer the skillet to a preheated 400°F (200°C) oven. Let them bake for 20-25 minutes, or until the chicken is cooked through and the glaze has thickened and become beautifully sticky and caramelized. You’ll want to baste the chicken with the glaze a couple of times during baking; it really helps build that glossy, flavorful crust. Don’t worry if it looks a little messy, that’s just part of the charm!
- Cook the Jeweled Farro:: While the chicken is baking, cook your farro. Rinse the farro under cold water. In a medium saucepan, combine the farro with 2 cups of chicken broth and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender but still has a nice chew. Drain any excess liquid. I always forget to salt the water enough, so I end up adding more at the end – learn from my mistakes!
- Assemble the Jeweled Farro & Serve:: Once the farro is cooked, fluff it with a fork. Stir in the fresh pomegranate arils, chopped pistachios, a generous handful of fresh parsley, and a good amount of fresh mint. Drizzle with a little extra olive oil and another squeeze of lemon juice. Taste and adjust seasoning as needed. The farro should be vibrant and bursting with freshness. Plate the Pomegranate-Glazed Chicken Thighs alongside a generous scoop of the jeweled farro. The colors should just pop, making it look incredibly inviting!