Chile-Pomegranate Chicken Thighs

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/28/2020

Ancho chili powder and pomegranate molasses make a spicy glaze for chicken.

Serves: 6 Save

Ingredients (7)

  • 2 tablespoon ancho chili powder
  • 1/2 cup pomegranate molasses
  • 2 tablespoon honey
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 6 bone-in chicken thighs
  • 3 tablespoon pomegranate seeds

Directions

  1. Preheat oven to 400F.
  2. 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.
  3. Roast chicken 30 to 40 minutes, until juices run clear when pierced with a fork.
  4. Serve chicken with pomegranate seeds.