Pomegranate Chicken or Duck
Elevate your dinner table with the rich and elegant flavors of Pomegranate Chicken or Duck, a recipe that strikes a perfect balance between savory and sweet. This dish features juicy chicken thighs or duck breasts delicately seared to golden perfection and simmered in a luscious pomegranate sauce infused with honey, garlic, and warm spices like cinnamon and allspice. The tangy-sweet notes of pomegranate juice and molasses create a glossy glaze, while fresh pomegranate seeds and parsley add a burst of vibrant color and freshness. Ready in under an hour, this impressive yet simple recipe is perfect for special occasions or cozy weeknight dinners. Serve it over fluffy rice, couscous, or roasted vegetables for a stunning centerpiece packed with flavor and visual appeal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs or duck breasts
- 1.5 cups Pomegranate juice (unsweetened)
- 2 tablespoons Pomegranate molasses
- 1 tablespoon Honey
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Fresh pomegranate seeds (arils)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Pat the chicken thighs or duck breasts dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil in a large skillet or sauté pan over medium-high heat. Place the chicken or duck skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 3-4 minutes. Remove from the pan and set aside.
Lower the heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Pour the pomegranate juice into the pan, scraping up any browned bits from the bottom. Stir in the pomegranate molasses, honey, ground cinnamon, and ground allspice.
Return the seared chicken or duck to the skillet, skin-side up. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 25-30 minutes, basting occasionally with the sauce.
Uncover the skillet and increase the heat to medium-high. Allow the sauce to reduce and thicken for about 5 minutes while turning the chicken or duck to get a good glaze.
Transfer the chicken or duck to a serving platter and spoon the remaining pomegranate sauce over the top.
Garnish with fresh pomegranate seeds and chopped parsley. Serve hot with rice, couscous, or roasted vegetables.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 120.4 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2079 mg | 44% | |
*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.
