Thai Peanut Pomegranate Chicken Recipe

Name: Thai Peanut Pomegranate Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: ½ ½ cup natural peanut butter; ¼ ¼ cup pomegranate molasses; 2 2 tablespoons soy sauce; 1 1 tablespoon EACH: Thai red curry paste and honey; 2 2 cloves garlic; 1 1 inch piece of ginger; 2 2 lb boneless skinless chicken thighs; 1 1 cup jasmine rice; 1 1 cup coconut milk; ¾ ¾ cup water; 1 1 cup pomegranate seeds; Optional toppings: pomegranate seeds, chopped peanuts, cilantro

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5.0

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings
4 servings
Calories
832 kcal
Course
Dinner
Cuisine
North American

Thai Peanut Pomegranate Chicken Recipe

Iris Warren

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Pomegranate chicken features juicy chicken thighs baked in a creamy Thai-flavored peanut sauce and served with coconut jasmine rice. It's a healthy, saucy, and satisfying complete meal that's ready in just over an hour!

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Ingredients

Servings

½ ½ cup natural peanut butter
¼ ¼ cup pomegranate molasses see notes
2 2 tablespoons soy sauce gluten-free soy sauce
1 1 tablespoon EACH: Thai red curry paste and honey
2 2 cloves garlic minced
1 1 inch piece of ginger peeled and minced
2 2 lb boneless skinless chicken thighs
1 1 cup jasmine rice rinsed
1 1 cup coconut milk
¾ ¾ cup water
1 1 cup pomegranate seeds
Optional toppings: pomegranate seeds, chopped peanuts, cilantro

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Instructions

In a medium-sized bowl, whisk the peanut butter, pomegranate molasses, soy sauce, Thai red curry paste, honey, ginger, and garlic.
Put the chicken thighs into a baking dish and pour half of the peanut butter sauce over the top. Mix it around so that it's coated well then set it aside on your counter to marinate for 30 minutes - or up to 8 hours in your fridge.
Preheat your oven to 425 degrees Fahrenheit. Put the chicken into the oven and let it bake for 20 minutes. Spread the rest of the sauce over the top of the chicken and bake it for another 20 minutes, until it is bubbling and the sauce is dark brown.
While the chicken is baking, prepare the coconut rice. Place the jasmine rice, coconut milk, and water into a small pot and bring to a boil. Reduce the heat to the lowest setting, cover, and cook for 12 minutes. Remove the pot from the heat and set it aside for 10 minutes. After 10 minutes, stir the pomegranate seeds into the rice
Serve the chicken with the coconut rice and any or all of the optional toppings.

Notes

Pomegranate molasses can be found in the Middle Eastern section of your grocery store. You can also buy it online.

Nutrition Information

Show Details

Serving 1 serving = ¼ of the recipe Calories 832kcal (42%) Carbohydrates 65g (22%) Protein 58g (116%) Fat 39g (60%) Saturated Fat 17g (85%) Polyunsaturated Fat 7g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 215mg (72%) Sodium 866mg (36%) Potassium 1074mg (31%) Fiber 4g (16%) Sugar 19g (38%) Vitamin A 645IU (13%) Vitamin C 6mg (7%) Calcium 73mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 832 kcal

% Daily Value*

Serving	1 serving = ¼ of the recipe
Calories	832kcal	42%
Carbohydrates	65g	22%
Protein	58g	116%
Fat	39g	60%
Saturated Fat	17g	85%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	215mg	72%
Sodium	866mg	36%
Potassium	1074mg	23%
Fiber	4g	16%
Sugar	19g	38%
Vitamin A	645IU	13%
Vitamin C	6mg	7%
Calcium	73mg	7%
Iron	5mg	28%