Sticky Pomegranate Chicken Recipe

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Sticky Pomegranate Chicken Recipe


  • 4 tbsp pomegranate molasses or balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1kg (2lb) chicken thighs on the bone, skin on
  • 2 red onions, cut into small wedges
  • 80g (3oz) pomegranate seeds
  • 30g (1 1/4oz) walnuts, bashed into a coarse rubble
  • small handful roughly chopped coriander leaves


  • Mix the pomegranate molasses, olive oil, tomato purée, sugar, cinnamon, black pepper and pinch of salt together in a large mixing bowl.
  • Add the chicken and onions and mix well so that everything gets completely coated in the marinade.
  • Cover and chill in the fridge for 30 minutes or overnight.
  • Preheat the oven to gas 7, 220°C, fan 200°C.
  • Remove the chicken from the fridge and bring to room temperature while the oven heats.
  • Tip into a roasting tin and roast in the oven for 35-40 minutes, or until the chicken is cooked through and tender, with no pink meat showing.
  • Transfer to a serving dish and spoon over the sticky juices from the tin.
  • Scatter over the pomegranate seeds, walnuts and coriander.
  • Serve right away.

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