Moroccan Roasted Pomegranate Chicken
Discover the irresistible flavors of Moroccan Roasted Pomegranate Chicken, a dish that combines bold spices, tangy pomegranate molasses, and tender, juicy chicken thighs. This recipe balances the earthy warmth of cumin, cinnamon, and coriander with the bright sweetness of honey and lemon, creating a marinade that infuses each bite with layers of complexity. Roasted to perfection with caramelized red onions, the chicken is finished with a vibrant garnish of fresh parsley and jewel-like pomegranate seeds for a pop of color and flavor. Ready in just under an hour, this stunning main course pairs beautifully with couscous, rice, or roasted vegetables, bringing a taste of Morocco to your dinner table. Perfect for impressing guests or elevating family meals, this recipe is ideal for anyone seeking a unique, flavorful twist on roasted chicken.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 0.25 cup Pomegranate molasses
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Pomegranate seeds (arils)
- 2 tablespoons Fresh parsley, chopped
- 1 medium Red onion, thinly sliced
Instructions
Preheat your oven to 400°F (200°C) and line a large baking dish or sheet with parchment paper.
In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, honey, minced garlic, ground cumin, ground cinnamon, ground coriander, paprika, salt, and black pepper to create the marinade.
Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Let it marinate for at least 15 minutes or up to 2 hours for more flavor.
Arrange the chicken thighs skin-side up on the prepared baking dish, making sure they are not overcrowded. Scatter the sliced red onion around the chicken.
Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is golden and the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking for extra flavor.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Sprinkle the pomegranate seeds and chopped parsley over the chicken for a fresh, colorful garnish.
Serve warm with your choice of couscous, rice, or roasted vegetables for a complete Moroccan-inspired meal.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 108.8 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2802 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
