Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ⅓ cup pomegranate molasses
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • ½ cup walnuts, roughly chopped
  • ½ cup fresh pomegranate arils
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the salt, pepper, paprika, and cinnamon, then rub the blend evenly over all sides of the chicken.
  2. Preheat the oven to 400°F (200°C). Place a cast iron skillet over medium-high heat with 1 tablespoon of olive oil.
  3. Place chicken skin-side down in the skillet. Sear for 5–7 minutes until the skin is mahogany-colored and releases easily, then flip and sear the bottom for 2 minutes.
  4. Remove chicken to a plate. In the same pan, add the remaining oil and sauté minced garlic and walnuts for 1–2 minutes until fragrant.
  5. Stir in the pomegranate molasses and lemon juice, whisking for 30 seconds to emulsify.
  6. Return chicken to the pan, skin-side up, spooning the glaze over the meat. Bake in the oven until the chicken reaches an internal temperature of 165°F (74°C).
  7. Garnish with fresh pomegranate arils and chopped parsley before serving.