Once you start playing with pomegranates, it’s hard to stop playing with pomegranates. Last week it was ice cream, this week it’s this luscious chicken.
Pomegranates are bright and tangy – and of course they make everything look amazing. Especially when we’re in the midst of January and need an extra bit of beauty.
They pair perfectly with earthy cumin and lemony sumac. And in this dish they also make you make noises.
“Dang, this is good.”
“Why don’t we eat this every night?”
Also, Jedd and I dipped our toe into 2011 and made a video of us playing with this. He made the music for it, because he’s handy that way.
Sumac Pomegranate and Cumin Chicken
1 tablespoon sumac
1 ½ teaspoons cumin
½ teaspoon kosher salt
2 tablespoons olive oil
4 boneless, skinless chicken thighs
½ cup chicken broth
2 tablespoons pomegranate molasses
1/3 cup diced red onion
¼ cup pomegranate seeds
1 tablespoon roughly chopped fresh thyme
In a small bowl, whisk together the sumac, cumin, and salt. Reserve.
Pour the olive oil into a large frying pan over medium heat. When the oil shimmers, add the chicken. Season with the sumac mixture.
Cook the chicken for 6 minutes, flip, and cook for an additional 3 minutes.
Add in the onion, and stir well.
Pour in the chicken broth and molasses.
Cook for 5 minutes, or until the chicken registers 165 degrees with a meat thermometer.
Stir in the pomegranate seeds and thyme.
(Photos by Launie Kettler, video is a Launie and Jedd Joint)