5.0 from 213 votes
Walnut and pomegranate chicken recipe
This tangy-sweet pomegranate chicken with pomegranate molasses is simple, yet festive enough for Rosh Hashana or Thanksgiving!
Cook Time
1 hr mins
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 965 kcal
Course:
Main Course
Cuisine:
Israeli
Ingredients
- 2 cups shelled walnut halves and pieces
- 1 tablespoon + 1 teaspoon kosher salt
- 2 teaspoon freshly ground black pepper
- 2 teaspoon ground cumin
- 2 teaspoon ground turmeric
- 2 lbs chicken thighs and drumsticks about 8 pieces
- 1 tablespoon balsamic vinegar
- Juice of 1 lemon
- 4 cloves garlic finely grated
- ½ cup pomegranate molasses
- ½ cup pomegranate juice
- ¼ cup honey
- 3 tablespoon canola oil
- Pinch of saffron threads optional
Instructions
- Preheat the oven to 350°F. Toast walnuts on a baking sheet for 8-10 minutes. Set aside.
- Mix salt, pepper, cumin, and turmeric in a small bowl. Season chicken with the spice mix.
- Heat a large pot or Dutch oven over medium-high heat. Add oil and brown chicken in 2-3 batches, about 10 minutes per batch. Transfer to a bowl.
- Remove the pot from heat and let oil cool. Wipe out burnt spices.
- Place chicken and toasted walnuts back in the pot.
- In a separate bowl, whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, and garlic. Add saffron threads if desired.
- Place chicken skin side up in a roasting dish. Pour the marinade over the chicken.
- Bake until chicken reaches 165°F (about 25 minutes for breasts, 45 minutes for thighs). Remove breasts if using both light and dark meat.
- Increase the oven to 450°F. Let the sauce reduce and the skin get crispy for about 12 minutes. Brush chicken with the pan's marinade every 3-4 minutes.
- Serve warm, garnish with pomegranate seeds and parsley.
- Store leftovers in the fridge for up to 3 days.
Cup of Yum
Nutrition Information
Serving
1g
Calories
965kcal
(48%)
Carbohydrates
46g
(15%)
Protein
38g
(76%)
Fat
72g
(111%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
36g
Monounsaturated Fat
22g
Trans Fat
0.2g
Cholesterol
116mg
(39%)
Sodium
1861mg
(78%)
Potassium
700mg
(20%)
Fiber
5g
(20%)
Sugar
34g
(68%)
Vitamin A
246IU
(5%)
Vitamin C
5mg
(6%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 965
% Daily Value*
| Serving | 1g | |
| Calories | 965kcal | 48% |
| Carbohydrates | 46g | 15% |
| Protein | 38g | 76% |
| Fat | 72g | 111% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 36g | 212% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 116mg | 39% |
| Sodium | 1861mg | 78% |
| Potassium | 700mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 34g | 68% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.