Thai Peanut Pomegranate Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
30 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
832 kcal
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Course
Dinner
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Cuisine
North American
Thai Peanut Pomegranate Chicken Recipe
Description
The recipe starts by whisking together peanut butter, pomegranate molasses, soy sauce, red curry paste, honey, ginger, and garlic to create a flavorful marinade. Chicken thighs soak in half the sauce for at least 30 minutes, developing depth of flavor. Baking at 425°F initially cooks the chicken, while the second half of the sauce is spread over the chicken mid-bake to intensify the glaze and darken the sauce.
Meanwhile, jasmine rice cooks in coconut milk and water, resulting in creamy, fragrant grains. Adding pomegranate seeds after cooking introduces bursts of sweetness and texture. The final plate combines the rich, spicy chicken with the coconut and fruity rice, garnished with optional chopped peanuts and cilantro for extra crunch and freshness.
The recipe calls for pomegranate molasses, available at Middle Eastern grocery sections or online. The combination of spices, sweet, and tangy components delivers a balanced and distinctive meal with a hint of tropical influence from the coconut rice.
Ingredients
- ½ cup peanut butter natural
- ¼ cup pomegranate molasses see notes
- 2 tablespoons soy sauce gluten-free soy sauce
- 1 tablespoon Thai red curry paste each
- 1 tablespoon honey each
- 2 cloves garlic minced
- 1 inch ginger peeled and minced, piece
- 2 lb chicken thigh boneless, skinless
- 1 cup jasmine rice rinsed
- 1 cup coconut milk
- ¾ cup water
- 1 cup pomegranate seeds
- pomegranate seed optional toppings, chopped peanuts
- peanut
- cilantro
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 is commonly found in Middle Eastern grocery sections or purchased online.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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