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Juicy Pomegranate Roasted Chicken with caramelized onions—easy, flavorful, and perfect for any meal!
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 35 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 17 Cipollini onions about 10oz | |
| 4 tablespoons olive oil | |
| 8 bone-in skin-on chicken thights cleaned and dry | |
| 1 tablespoon cumin | |
| salt and pepper to taste | |
| 6 garlic cloves minced | |
| 4 tablespoons sumac | |
| 3 tablespoons pomegranate molases | |
| 2 tablespoons red pepper paste | |
| 1 whole lemon juiced | |
| 2 cups water |
Preparation
1
Prepare Your Ingredients & Onions
Before you begin, gather and measure all your ingredients to make the cooking process smooth and efficient. Prepare the Onions: Trim the bottom of each cipollini onion slightly. Drop them into a pot of boiling salted water for about 1 minute to loosen the skins. Remove and set aside until cool enough to handle. Once cooled, gently pull from the top (head) or peel off the skin—it should come off easily.
Before you begin, gather and measure all your ingredients to make the cooking process smooth and efficient. Prepare the Onions: Trim the bottom of each cipollini onion slightly. Drop them into a pot of boiling salted water for about 1 minute to loosen the skins. Remove and set aside until cool enough to handle. Once cooled, gently pull from the top (head) or peel off the skin—it should come off easily.
2
Brown the Chicken
Heat half of the olive oil in a heavy-bottomed pot over medium-high heat. Add the chicken, skin-side down, and sear for about 3 minutes per side until golden brown. Remove and set aside.
Heat half of the olive oil in a heavy-bottomed pot over medium-high heat. Add the chicken, skin-side down, and sear for about 3 minutes per side until golden brown. Remove and set aside.
3
Sauté the Onions & Garlic
In the same pot, add the remaining olive oil. Toss in the peeled Cipollini onions, followed by the minced garlic, and sauté until fragrant and lightly golden. Sprinkle in the cumin, salt, and pepper to taste, then toss everything together to coat the onions evenly in the seasoning. Stir in the red pepper paste and mix well, letting it coat the onions and
In the same pot, add the remaining olive oil. Toss in the peeled Cipollini onions, followed by the minced garlic, and sauté until fragrant and lightly golden. Sprinkle in the cumin, salt, and pepper to taste, then toss everything together to coat the onions evenly in the seasoning. Stir in the red pepper paste and mix well, letting it coat the onions and
4
Prepare the Sauce
In a measuring cup, combine the pomegranate molasses, juice of one lemon, and 2 cups of chicken broth or water. Mix well until fully combined. Pour the pomegranate molasses mixture over the sautéed onions, stirring gently to combine. Let it simmer for a minute to meld the flavors.
In a measuring cup, combine the pomegranate molasses, juice of one lemon, and 2 cups of chicken broth or water. Mix well until fully combined. Pour the pomegranate molasses mixture over the sautéed onions, stirring gently to combine. Let it simmer for a minute to meld the flavors.
5
Return the Chicken
Place the browned chicken back into the pot, nestling it into the sauce and onions. Bring to a gentle boil, then cover and let it simmer for about 35 minutes, until the chicken is tender and cooked through.
Place the browned chicken back into the pot, nestling it into the sauce and onions. Bring to a gentle boil, then cover and let it simmer for about 35 minutes, until the chicken is tender and cooked through.
6
Serve & Enjoy
Transfer the chicken and onions to a deep serving platter, spooning the rich sauce over the top. Sprinkle with fresh chopped parsley for a burst of color and flavor. Serve over couscous or rice, and enjoy!
Transfer the chicken and onions to a deep serving platter, spooning the rich sauce over the top. Sprinkle with fresh chopped parsley for a burst of color and flavor. Serve over couscous or rice, and enjoy!