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A large, oval baking dish contains a Festive Chicken with crispy, darkened skin. It is garnished with fresh parsley and pomegranate seeds, adding bright colors and textures. The dish rests on a light-colored, marble surface.
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Walnut and pomegranate chicken recipe

This tangy-sweet pomegranate chicken with pomegranate molasses is simple, yet festive enough for the holidays!
Course Main Course
Cuisine Jewish cuisine
Keyword festive chicken
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 575kcal
Author Ksenia Prints

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.

Nutrition

Calories: 575kcal | Carbohydrates: 37g | Protein: 29g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1547mg | Potassium: 417mg | Fiber: 0.4g | Sugar: 32g | Vitamin A: 229IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3mg