Inspired by a recent Anthony Bourdain adventure in Morocco, I tried my hand at wrangling pomegranate seeds for dinner. This dish is simple, tasty and begs for skin-on drumsticks to soak up the sticky sauce. It’s also easy to make ahead of time and – the mark of a good dish – tastes even better the next day. Mangia!
- 5 skinless, boneless chicken thighs
- Salt and pepper
- 3 Tbs. olive oil
- 1 large onion, diced
- 3⁄4 cup pistachios or walnuts, chopped (we use pre-shelled unsalted pistachios)
- 1 1⁄2 tsp. cinnamon
- 1 1⁄2 cups pomegranate juice (NOT from concentrate)
- 2 Tbs. honey
- 1⁄2 cup chopped mint or parsley (mint is better)
- 1⁄4 cup pomegranate seeds, for garnish
Season the chicken with salt and pepper to taste.
In a large sauté pan heat the oil over medium heat.
Add chicken and cook, turning once until browned, about 8 minutes total.
Transfer chicken to a plate.
Add the onion to the skillet and cook until lightly caramelized, 5-6 minutes.
Add the pistachios and cinnamon and stir, cooking until the mixture becomes fragrant, about 2 minutes.
Return chicken and any juices to pan, add the pomegranate juice and honey and simmer over medium heat until the chicken is cooked through, about 10 minutes.
Transfer chicken to a serving platter.
Continue cooking sauce, stirring occasionally until slightly thickened, about 3 minutes.
Stir in the mint and pour sauce over chicken.
Garnish with chopped mint and pomegranate seeds.