Description
Juicy Pomegranate-Glazed Chicken Thighs with jeweled farro and pistachios. A vibrant Mediterranean recipe, perfect for a flavorful weeknight meal.
Ingredients
Scale
- For the Pomegranate-Glazed Chicken Thighs:
- 4 bone-in, skin-on chicken thighs
- 1/4 cup pomegranate molasses
- 2 tbsp olive oil, plus more for searing
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- For the Jeweled Farro:
- 1 cup farro, rinsed
- 2 cups chicken broth
- 1/2 cup pomegranate arils (from about 1/2 a pomegranate)
- 1/4 cup fresh parsley, chopped
- 1/4 cup shelled pistachios, roughly chopped
- Flavor Boosters & Seasonings:
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Prep the Pomegranate-Glazed Chicken Thighs: First things first, pat those chicken thighs super dry with paper towels. Honestly, this is key for crispy skin! Season them generously all over with salt and pepper. While you’re doing that, whisk together your pomegranate molasses, olive oil, minced garlic, lemon juice, and oregano in a small bowl. This is your delicious glaze base, and it already smells so good! I usually let the chicken sit with the seasoning for about 10 minutes while I get the pan hot; it just helps the flavors sink in. Don’t rush this part, okay?
- Sear the Chicken to Golden Perfection: Heat a large oven-safe skillet (cast iron is my favorite here!) over medium-high heat with a little olive oil. Once it’s shimmering, carefully place the chicken thighs skin-side down. Let them sear undisturbed for about 8-10 minutes, until that skin is deep golden brown and crispy. This is where the magic happens, giving you that satisfying crunch. I’ve definitely tried to peek too early and messed up the crispiness – learn from my impatience! You’ll hear that lovely sizzle and see the kitchen start to smell amazing.
- Bake and Glaze the Pomegranate-Glazed Chicken: Flip the chicken thighs, then brush about half of your pomegranate glaze all over the top. Transfer the skillet to your preheated oven (set to 375°F / 190°C). Let it bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Halfway through, I usually pull it out for a quick brush with the remaining glaze. It helps build up that beautiful sticky, glossy finish. Don’t worry if it looks a little dark; that’s just the caramelized glaze!
- Cook the Jeweled Farro: While the chicken is baking, let’s get that farro going! In a medium saucepan, combine the farro and chicken broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the farro is tender and has absorbed most of the liquid. This is the part I usually forget to salt the water, but don’t you! A pinch of salt makes a world of difference. Fluff it with a fork when it’s done; it should be chewy, not mushy.
- Assemble the Jeweled Farro: Once the farro is cooked, transfer it to a large bowl. Stir in those vibrant pomegranate arils, the fresh chopped parsley, and the crunchy pistachios. Give it a good mix. You’ll see all those beautiful colors come together, making it look so festive! Sometimes I add a tiny drizzle of extra olive oil here, or a squeeze of lemon if I’m feeling fancy. Taste it, and adjust the seasoning if needed. This is where you make it truly yours.
- Serve Your Pomegranate-Glazed Chicken Thighs: When the Pomegranate-Glazed Chicken Thighs are done, take them out of the oven and let them rest in the skillet for 5 minutes. This helps the juices redistribute, keeping them super tender. Then, plate the chicken alongside generous portions of your jeweled farro. You’ll see that gorgeous, glistening glaze and smell the sweet-tart aroma. A final sprinkle of fresh parsley or a few extra pomegranate arils on top makes it look extra special. Dig in, hon, you earned this!