So, so good! From http://abc.go.com/shows/the-chew/recipes/pomegranate-glazed-chicken-thighs-clinton-kelly. Note to LD: if saving half for leftovers, make the salad fresh and top chicken with the remaining glaze at the time of serving.
Ingredients
Pomegranate Glaze:
- 1 c. plus 3/4 c. pomegranate juice (divided)
- 1/3 cup organic chicken stock
- 8 sprigs thyme (tied together with Butcher’s twine)
- 2 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
Chicken Thighs:
- 8 chicken thighs (bone-in, skin on)
- 1 tablespoon Kosher salt
- 2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1 tablespoon olive oil
- 1/2 cup pomegranate seeds (fine to omit if pomegranates aren’t in season)
- 1/4 cup parsley (chopped)
Arugula Salad (make while the chicken thighs are roasting):
- 1 5-ounce package baby arugula
- 1/2 red onion (peeled, thinly shaved)
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
Directions
- For the Pomegranate Glaze: In a medium saucepan over medium heat, add 1 cup of pomegranate juice and cook until reduced to 2 tablespoons of liquid, about 10 minutes. Whisk in the remaining 3/4 cups of pomegranate juice and chicken stock. Add the bundle of thyme and reduce to a simmer, allowing to reduce by half, about 8-10 minutes. Remove and discard thyme bundle. Remove the reduced mixture from the heat, allow to cool slightly and whisk in the mustard. Season with salt and pepper to taste. Remove half of the glaze to a small bowl and set aside until ready to use.
- For the Chicken Thighs: Preheat the oven to 400ºF. Remove the chicken thighs from the refrigerator at least 30 minutes before cooking and allow to come to room temperature.
- In a small bowl, stir together salt, cumin, pepper and cayenne. Sprinkle seasoning all over chicken thighs.
- In a large cast-iron pan over medium-high heat, warm the olive oil. Place the chicken thighs, skin-side down in the pan and cook until skin is crispy and golden brown, about 5-6 minutes. Flip the chicken thighs and brush tops of thighs with the glaze in the saucepan. Transfer pan to the oven and roast until juices run clear and internal temperature registers 165ºF, about 30-40 minutes. Brush thighs once with the remaining glaze in the saucepan while roasting.
- For the Arugula Salad: While the thighs are roasting, toss together the arugula and red onion in a large bowl and set aside. In a small bowl, add lemon juice and whisk in olive oil. Season with salt and pepper. Drizzle the dressing around the bowl with the salad and toss to coat. Season with more salt and pepper if necessary.
- Remove the pan from the oven and allow to cool slightly. Transfer to a platter with the arugula salad and drizzle the reserved pomegranate glaze on top of chicken. Note: We prefer to cut the chicken and skin into bite-sized pieces (removing the bones) and serve on top of the salad. Top with pomegranate seeds, if using, and parsley.