Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1/3 cup pomegranate molasses
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups long-grain basmati rice, rinsed
  • 3 cups chicken broth, warm
  • 1/4 cup melted unsalted butter
  • 1/4 tsp saffron threads, bloomed in 2 tbsp hot water
  • 1 tsp salt
  • 1/2 cup fresh pomegranate arils
  • 1/4 cup toasted pistachios, slivered
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a medium bowl, whisk together the pomegranate molasses, olive oil, minced garlic, cinnamon, paprika, salt, and pepper. Pat the chicken thighs dry with paper towels and coat them thoroughly in the marinade. Let them sit for 10 minutes.
  2. Heat a 12-inch deep oven-proof skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes without moving them until the skin is a deep, glossy mahogany. Flip and sear for another 3 minutes. Remove chicken from the pan and set aside.
  3. Reduce heat to medium. Add melted butter to the remaining chicken fats in the pan. Stir in the rinsed basmati rice, tossing for 2 minutes until grains are translucent. Stir in the bloomed saffron water and salt.
  4. Pour in the warm chicken broth and bring to a simmer. Carefully nestle the seared chicken thighs on top of the rice, skin-side up. Cover with a tight lid and reduce heat to low. Simmer for 20–25 minutes until liquid is fully absorbed and a crackling sound is heard from the bottom.
  5. Remove from heat and let the pot rest, covered, for 5 minutes. Carefully lift the rice and chicken as one solid cake onto a platter. Garnish with pomegranate arils, pistachios, and fresh parsley.