Serve a different take on chicken to the table this holiday season with a tangy and sweet festive chicken recipe with pomegranates! Juicy chicken baked to perfection.
This festive chicken has become a cherished part of my Christmas traditions, symbolizing the warmth and love of the season. Its flavors remind me of the comfort of beauty of blending cultures and creating something new together. May it bring the same sense of togetherness to your family’s holiday celebrations.
Perfect Christmas Chicken Recipe
When I think of Christmas, it’s not just the twinkling lights or the scent of pine that comes to mind—it’s the smell of something simmering, rich and fragrant, in the kitchen. One year, amidst the whirlwind of presents, laughter, and the clatter of dishes being set on the table, this festive chicken made its debut at my family’s holiday dinner.
Its jewel-toned sauce glistened in the candlelight, and the heady aroma of pomegranate, walnuts, and spices filled the air. As we sat down to eat, it became clear this dish wasn’t just food; it was the heart of our celebration.
This recipe takes inspiration from Persian cuisine, a tradition where food tells stories of seasons, culture, and shared memories. In Iran, pomegranate is revered for its ruby-like seeds and tangy flavor, symbolizing prosperity and joy.
Combined with the warmth of turmeric, cumin, and saffron, this dish feels like a loving hug on a cold winter’s night. Its balance of sweetness and tang mirrors the holidays themselves—a mix of nostalgia and new memories being made around the table.
Christmas is the perfect occasion for this dish, not just for its stunning presentation but for how it fills the home with the smells and flavors of comfort. It’s a showstopper that feels celebratory but is surprisingly simple to make, leaving you more time to enjoy with loved ones.
The walnuts, toasted to perfection, add a rich depth to the sauce, while the chicken stays tender and juicy, soaking up every bit of the flavorful marinade. This dish is my way of bringing a little Persian magic to my family’s holiday table, and I hope it can bring the same joy to yours.
Ingredients for Chicken with Pomegranate
- Chicken thighs and drumsticks: Juicy and flavorful cuts that absorb the marinade beautifully.
- Pomegranate molasses and juice: These give the dish its tangy, slightly sweet base and rich, vibrant color.
- Walnuts: Toasted for a nutty, earthy depth that enhances the sauce.
- Honey: A natural sweetener that balances the tartness of the pomegranate.
- Saffron (optional): A pinch of this luxurious spice adds color and a subtle floral flavor.
- Spices (cumin, turmeric, black pepper): These bring warmth and an earthy complexity to the dish.
- Lemon juice and balsamic vinegar: Add brightness and acidity to round out the flavors.
- Garlic: A must-have for any comforting dish, adding bold, aromatic notes.
See recipe card for exact quantities.
Directions to Make this Festive Chicken Recipe
Prep the Ingredients
Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast for 8–10 minutes until fragrant. Set aside. In a small bowl, mix the cumin, turmeric, black pepper, and salt. Rub this spice mixture generously over the chicken pieces.
Sear the Chicken
Heat the canola oil in a Dutch oven or large skillet over medium-high heat. Sear the chicken in batches, letting each side develop a golden crust, about 10 minutes per batch. Remove the chicken and set it aside.
Make the Marinade
In a mixing bowl, whisk together the pomegranate molasses, pomegranate juice, honey, lemon juice, balsamic vinegar, and garlic. If you’re using saffron, dissolve the threads in a small amount of warm water and add it to the mixture.
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Assemble and Bake
Arrange the chicken pieces in a roasting dish, skin side up. Scatter the toasted walnuts around the chicken, then pour the marinade over everything, ensuring the chicken is evenly coated. Bake in the preheated oven for about 25 minutes if using chicken breasts, or 45 minutes for thighs and drumsticks. If using a combination, remove the breasts once cooked.
Crisp and Reduce
Increase the oven temperature to 450°F to brown the chicken in the pot. Let the sauce thicken and caramelize while the chicken skin crisps up, about 12 minutes. Brush the chicken with the pan juices every few minutes for a glossy finish.
Leftover Storage Instructions
Let’s be honest—this chicken rarely makes it to the fridge. If by some miracle you have leftovers, store them in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making it just as irresistible the next day. But good luck saving any for later!
Top Tip
- Don’t skip toasting the walnuts—it’s a small step that makes a big difference.
- Use bone-in, skin-on chicken for the best texture and flavor.
- Baste the chicken regularly during the final bake to keep it moist and flavorful.
Serving Suggestions
Serve this festive chicken with saffron rice or fluffy couscous to soak up the sauce. A simple green salad with pomegranate seeds and a citrusy dressing pairs beautifully, adding a fresh, crisp contrast. For a traditional Persian-inspired touch, include a side of yogurt with fresh herbs.
Pomegranate Chicken Variations
- Substitute chicken with lamb shanks for a heartier, more luxurious option.
- Add a handful of dried barberries or cranberries for an extra pop of tart sweetness.
- If saffron isn’t available, use a pinch of smoked paprika for a different but delicious flavor.
More Recipes for the Festive Table
Looking to complete your holiday table? Consider pairing this festive chicken with comforting side dishes like the Tried-and-True Sweet Potato Thanksgiving Stuffing for a hearty addition or the Roasted Potatoes with Broccoli for a lighter vegetable side. Finish with a classic dessert like the Québec Pouding Chômeur with Homemade Date Syrup to sweeten the evening. For even more inspiration, explore dishes like the Easy Slow Cooker Butternut Squash or the Breakfast Baked Rutabaga Casserole to round out your holiday feast.
More Chicken Recipes
If you’re a fan of comforting chicken dishes, try the One-Pot Buttermilk Chicken and Potatoes Casserole or the flavorful French Onion Chicken Skillet. For cozy winter evenings, the Instant Pot Chicken and Pepper Stew is a perfect choice. Looking for something quick and delicious? The Air Fryer Chicken Wings with Italian Seasoning or the Air Fryer BBQ Chicken Drumsticks deliver big flavors with minimal effort.
Recipe
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Walnut and pomegranate chicken recipe
Ingredients
- 2 cups shelled walnut halves and pieces
- 1 tablespoon and teaspoon 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.
