published Oct 06, 2021, updated Jul 17, 2023 Busy weeknights call for quick and easy dinner recipes, but that doesn’t mean they have to lack bold flavors. Cooking chicken with the skin on allows for a crispy texture on the outside while locking in all of the juices. This ensures that each piece is perfectly tender and juicy on the inside!Aside from using bone-in chicken with the skin on, another key to creating crispy skin is cooking chicken in cast iron. These pans are fantastic at holding heat, so creating a sear couldn’t be any simpler!One perfect pan + bone-in chicken with skin + Persian spices and pomegranate = a simply fantastic and flavorful Persian inspired chicken dinner!
Pomegranate Chicken
Cuisine: Middle Eastern Persia is a historic region of southwest Asia, and what we know as present day Iran. Its close proximity to both Asia and Africa have influenced the use of aromatic spices and fragrant fruits, especially pomegranates and apricots.Evidence of this can be found in this recipe for pomegranate glazed Persian chicken. Another incredible Persian Chicken dish to try is Fesenjan (Walnut Pomegranate Chicken), as well as these side dishes, Persian saffron rice with apricots and kookoo sabzi. Course:Main dishPreparation:Stove top and ovenDifficulty: Easy 🥄 Description:Bone-in pieces of chicken seasoned with Middle Eastern spices, and oven roasted in a rich, sweet pomegranate sauce. Searing chicken in cast iron leads to perfectly crispy skin, followed by oven roasting with a mixture of pomegranate juice and molasses. This leads to juicy and tender pieces of pomegranate chicken!
Ingredient notes and substitutions
Chicken – This Persian inspired chicken recipe can be made using either breast or thigh meat. Choose pieces of equal size so they cook evenly.
Pro Tip: For the best flavor, use bone-in chicken, leaving the skin-on for crispy skin and tender meat.
Pomegranate seeds – You can save time by buying a container of ready-to-eat seeds, but they don’t always have the best flavor or texture. Seeding fresh pomegranate is easy to do. You can find instructions on how to remove the arils in the recipe notes section below.
Video: Making one pan pomegranate chicken
First, sear the chicken with a blend of spices, then make a delicious homemade pomegranate sauce. Combine the two, then finish cooking the meal in the oven – it’s that simple! To see the process from start to finish, watch the video located in the recipe card at the bottom of this post!
Instructions
Combine the powdered spices in small bowl, then use your fingers to carefully lift the skin and get the spices underneath. Rub the mixture in, then add salt to the top of the pieces. As mentioned earlier, cast iron really is the best choice for searing meat, but if you don’t have a cast iron skillet, that’s fine too. Just use a heavy-bottomed pan without a non-stick coating. Transfer the chicken to a plate and add the sauce ingredients to the pan. Bring to a boil, then simmer until thickened and reduced by half. Return the chicken to the cast iron pan and coat it with the pomegranate sauce. Then, put the pan of pomegranate chicken into a preheated oven and bake until the internal temperature of the thickest portion of the breast meat reaches 163°F. The rest time is important, as it ensures that the juices don’t run out when you cut into the chicken.
Pomegranate chicken recipe notes
Storage – Store in an airtight container and keep in the refrigerator for 3 to 4 days. The reduction can be stored separately or in the same container, whichever you prefer. You may want to slice the chicken first to make reheating easier. Reheating – Heat in the microwave or low-temperature oven until the chicken is warmed through. Drizzle extra pomegranate reduction before heating or heat separately and add before serving. Cookware – To get the chicken skin nice and crispy, you’ll need to use a high level of heat. Most non-stick cookware cannot be used above medium heat without damaging the pan or releasing toxic fumes. So, if you don’t have a cast iron skillet, stainless steel is the next best choice.
Removing pomegranate arils (seeds) There are several methods available for removing pomegranate seeds (also known as arils) from a pomegranate fruit. This method seems to be the most popular: PRO TIP: If there are still some seeds stuck inside of the pomegranate membrane, break the fruit into smaller pieces and submerge them in the water. Then, use your fingers to release the remaining seeds.
Serving suggestions for pomegranate chicken
Serve the Persian chicken with flatbread and homemade labneh, along with some ptitim (Israeli couscous salad), Persian crispy rice tahdig, or any of your other favorite side dishes. Love this recipe? Share it with the world on Pinterest.
