Baked Macaroni from Monticello
Chile-Pomegranate Chicken Thighs
Ancho chili powder and pomegranate molasses make a spicy glaze for chicken.
6 servings
Ingredients
-
2 tablespoons ancho chili powder
-
1/2 cup pomegranate molasses
-
2 tablespoons honey
-
1/2 teaspoon salt
-
Freshly ground black pepper
-
6 bone-in chicken thighs
-
3 tablespoons pomegranate seeds
Instructions
- Preheat oven to 400F.
- Combine chili powder, molasses, honey, salt and pepper in a small bowl to form a paste. Rub paste on chicken thighs and place in a roasting pan.
- Roast chicken 30 to 40 minutes, until juices run clear when pierced with a fork.
- Serve chicken with pomegranate seeds.
Recipe by Morgan Jarrett, Brooklyn, N.Y.
Nutritional Info (per serving)
- Calories 210
- Fat 10g
- Cholesterol 60mg
- Sodium 280mg
- Carbohydrates 15g
- Fiber 1g
- Protein 16g
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