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Pomegranate Chicken Thigh Recipe


Pomegranates are everywhere these days. How about a Persian-inspired pomegranate chicken thigh recipe? Warning: you will want to make extra of this yummy chicken.



Spice rub

  • 1 tbsp seasoning salt with no msg
  • 1 1/4 tsp ground cloves
  • 1 tsp black pepper
  • 1 tsp ground nutmeg
  • 1 1/2 tsp paprika (sweet or hot)
  • 6 large garlic cloves, chopped
  • 1 tbsp pomegranate molasses (or organic blackstrap molasses)
  • 1 tbsp white vinegar

Remaining Ingredients

  • 6 chicken thighs
  • 1 large red onion, sliced, divided
  • Private Reserve extra virgin olive oil
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken broth
  • 2 tbsp pomegranate molasses
  • 1 bay leaf
  • seasoned salt to taste
  • 2 tbsp dried mint leaves, crushed
  • 1 large pomegranate, seeds of


  1. Prepare the spice rub by combining the rub ingredients in a small bowl.
  2. Pat chicken thighs dry and begin to apply the spice rub generously. Be sure to lift skin carefully and apply some or the spice rub underneath; this is very important for flavor.
  3. Place chicken in a large dish on a bed of red onions (use 1/2 the amount of onions you sliced earlier). Cover and refrigerate for at least two hours.
  4. Take chicken out of the fridge and let sit in room temperature for 15-20 minutes.
  5. Preheat oven to 450 degrees F.
  6. When ready, heat one tbsp of olive oil in a large and heavy skillet. Turn heat to medium-high and brown chicken thighs on both sides, beginning with skin-side. Place browned chicken in a large roasting pan.
  7. To the same skillet, add a little more oil, if needed. Now, on medium-high heat, saute the remaining onion slices for 3-5 minutes or until slightly browned.
  8. To the sauteed onions, add white wine and let simmer to reduce. Now add pomegranate molasses, bay leaf, seasoned salt, and chicken broth. Let the liquid simmer together for about 5-7 minutes to develop a nice pomegranate-wine sauce/broth.
  9. Remove bay leaf and pour the pomegranate-wine sauce/broth over the chicken thighs in the roasting pan.
  10. Cover and bake in 450 degree F-heated oven for 20 minutes. Then, uncover and bake on the lowest oven rack for another 25-30 minutes or until fully cooked.
  11. Remove from oven and let sit for five minutes.
  12. Serve with a garnish of dried mint leaves and fresh pomegranate seeds.
  13. Try these Greek potatoes as a side dish.


  • Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
  • Visit our store to browse our spices, olive oils and bundles!
  • Prep Time: 2 hours 25 mins
  • Cook Time: 1 hour 15 mins
  • Category: Entree
  • Method: Baked
  • Cuisine: Mediterranean/Persian

Keywords: Pomegranate Chicken Thighs, chicken thighs, pomegranate chicken, Mediterranean chicken,


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