Georgian Pomegranate Chicken
A rich and flavorful chicken dish featuring tender chicken pieces braised in a tangy and slightly sweet sauce made from pomegranate juice, pomegranate molasses, and a blend of aromatic spices. This dish is often prepared for special occasions and holidays, offering a unique balance of sweet, tart, and savory notes.
🧂 Ingredients
- 3 lbs Bone-in, skin-on chicken thighs or legs
- 2 tbsp Olive oil or other cooking oil
- 3 Large onions, thinly sliced
- 5 Garlic cloves, minced
- 2 tsp Ground coriander
- 1.5 tsp Aleppo pepper or red pepper flakes
- 1 tsp Sweet paprika
- 2 tbsp Tomato paste
- 1 cup Pomegranate juice
- 2 tbsp Pomegranate molasses
- 2 tbsp Tamarind paste
- 1 tbsp Honey
- 3 Fresh thyme sprigs
- 1 Bay leaf
- 0.5 cup Pomegranate seeds, for garnish
- 0.5 cup Fresh cilantro or parsley, chopped, for garnish
- to taste Salt and freshly ground black pepper
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and pepper.
💡 Tip: Ensure all sides of the chicken are seasoned for even flavor distribution. - 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden brown on all sides. Remove chicken from the pot and set aside.
💡 Tip: Browning in batches prevents overcrowding and ensures a good sear. - 3
Add the sliced onions to the same pot and sauté until softened and lightly browned, about 5-7 minutes. If needed, add a little more oil.
💡 Tip: Scraping the bottom of the pot will incorporate any browned bits from the chicken into the onions. - 4
Add the minced garlic, ground coriander, Aleppo pepper (or red pepper flakes), and sweet paprika to the onions. Cook for 1-2 minutes until fragrant.
💡 Tip: Toasting the spices briefly enhances their aroma and flavor. - 5
Stir in the tomato paste and cook for another minute, coating the onions and spices.
💡 Tip: Cooking the tomato paste deepens its flavor. - 6
Return the browned chicken to the pot. Pour in the pomegranate juice, pomegranate molasses, tamarind paste, and honey. Add the thyme sprigs and bay leaf. Stir to combine.
💡 Tip: Ensure the chicken is mostly submerged in the liquid. - 7
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 1 hour to 1 hour 15 minutes, or until the chicken is tender and cooked through.
💡 Tip: Low and slow cooking ensures tender chicken. - 8
Remove the lid and continue to simmer for another 15-20 minutes, or until the sauce has thickened to your desired consistency. Remove the thyme sprigs and bay leaf.
💡 Tip: Uncovering the pot allows the sauce to reduce and thicken. - 9
Season with salt and pepper to taste. Serve hot, garnished with fresh pomegranate seeds and chopped cilantro or parsley.
💡 Tip: This dish is excellent served with rice, couscous, or crusty bread.
💡 Pro Tips
- ✓For a deeper flavor, you can marinate the chicken in the pomegranate juice, molasses, tamarind, honey, and spices for at least 30 minutes before cooking.
- ✓If you don't have tamarind paste, you can omit it or use a tablespoon of lemon juice for a touch of acidity.
- ✓This dish can be made ahead of time and reheated, as the flavors often meld and improve overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use chicken breast instead of thighs or legs, adjusting the cooking time to prevent overcooking.
- Add a pinch of cinnamon or a touch of ground ginger for added warmth.
- For a spicier version, increase the amount of Aleppo pepper or red pepper flakes.