Pomegranate Chicken with Walnut Relish

Ingredients

1 1/2 lb. skinless, boneless chicken thighs (about 6), patted dry

6 Tbsp. extra-virgin olive oil, divided

1/2 tsp. Diamond Crystal or tsp. Morton kosher salt, plus more

Freshly ground pepper

1/4 cup balsamic vinegar

1/4 cup pomegranate molasses3

3 Tbsp. Worcestershire sauce

2 tsp. ground cumin

1 cup raw walnuts

1 garlic clove, finely grated

1/2 tsp. crushed red pepper flakes

1 large scallion, thinly sliced on a diagonal

1/4 cup (packed) mint leaves, large leaves torn

Pomegranate seeds (for serving)

Instructions

Place a rack in upper third of oven and preheat to 425°. Place 1½ lb. skinless, boneless chicken thighs (about 6), patted dry, in a large bowl. Drizzle 1 Tbsp. extra-virgin olive oil over, season with kosher salt and freshly ground pepper, and toss to coat.

Whisk ¼ cup balsamic vinegar, ¼ cup pomegranate molasses, 3 Tbsp. Worcestershire sauce, and 2 tsp. ground cumin in a small saucepan. Drizzle 3 Tbsp. over chicken; toss to coat. Stir a pinch of salt into remaining sauce in pan; set aside.

Arrange chicken on a rimmed baking sheet and roast until lightly browned, 13–16 minutes. Remove from oven.

Meanwhile, toast 1 cup raw walnuts in a single layer on another rimmed baking sheet, stirring once, until golden brown, 5–8 minutes. Remove from oven.

Set reserved sauce in pan over medium-high heat and cook, stirring occasionally, until thick and syrupy, about 5 minutes.

Heat broiler. Brush chicken with sauce, then broil until cooked through and deeply browned and blistered in spots, about 5 minutes. Remove from heat and brush with more sauce.

Coarsely chop walnuts and transfer to a medium bowl. Add 1 garlic clove, finely grated, ½ tsp. crushed red pepper flakes, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining 5 Tbsp. extra-virgin olive oil and mix to combine walnut relish.

Transfer chicken to a platter and spoon walnut relish over. Scatter 1 large scallion, thinly sliced on a diagonal, ¼ cup (packed) mint leaves, large leaves torn, and some pomegranate seeds on top.

Description

This recipe is Persian inspired and serves beautifully.

Servings

4

Notes

When planning my menu for a Passover seder, I decided to make this which I had never made before. What a great decision. It is fairly easy and quite fast. It reheated very well. Everyone loved it. One grandchild got up and walked around the table to tell me how much she loved it.

Source

Kendra Vaculin for bon appetit.