Crispy Chicken Thighs with Cinnamon and Pomegranate

Close up of the crispy skin on pan seared chicken thighs. They are garnished with pomegranate arils.

Crispy Chicken Thighs with Cinnamon and Pomegranate

Cooking together can be great foreplay. Add in the aphrodisiacs in this Cinnamon Rubbed Pomegranate Chicken Thighs and you have a winning combination for sparking romance!

Course Chicken, Main Course

Cuisine 30 Minutes or Less, American, Dairy-Free, Gluten-Free, One Hour or Less

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 316kcal

Author Mackenzie Ryan

Ingredients

1 lb chicken thighs, skin on
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 teaspoon neutral cooking oil
2 Tablespoons pomegranate molasses
2 Tablespoons honey
¼ cup pomegranate juice
½ pomegrante, arils removed and reserved
salt and pepper, to taste

Instructions

In a small bowl, combine the cinnamon, nutmeg, garlic powder, and onion powder. Rub the outside of the chicken thighs thoroughly with the mix.
In a cast iron or heavy bottomed skillet, heat the oil until it begins to shimmer. Add in the chicken thighs skin side down and cook until golden brown. About 5 minutes. Flip and repeat on the other side until cooked through. (See note)
While the chicken thighs cooks, stir together the pomegranate molasses, honey, and pomegranate juice. Remove the chicken thighs from the pan and set them on a plate to rest. Pour the sauce mixture into the pan and reduce it by half. Scrape up any cooked on bits of chicken from the bottom of the pan.
Return the chicken thighs (skin side up) to the pan and cook for 1 minute. Stir in the reserved pomegranate arils and serve.

Notes

If you remove the thigh bone prior to cooking, cooking times will be more approximate. If you choose to leave the bone in, cooking times can vary on each side by up to five minutes.

Nutrition