Pomegranate-Braised Chicken Thighs with Jammy Onions

Ingredients

Ingredients

• 8 pieces bone-in, skin-on chicken thighs
• 2 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp olive oil
• 3 pieces large yellow onions
• 6 pieces garlic cloves
• 1 tsp smoked paprika
• 3/4 tsp aleppo pepper
• 1/2 tsp red pepper flakes
• 3/4 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cardamom
• 2 tbsp tomato paste
• 2 cups pomegranate juice
• 1 cup chicken stock
• 3 tbsp pomegranate molasses
• 1 to 2 tsp honey
• 1 tbsp fresh lemon juice

For Serving

• pomegranate seeds
• chopped parsley, dill, or cilantro
• chopped toasted pistachios

Instructions

1. Season the chicken thighs all over with 2 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground coriander. Refrigerate uncovered for 8 to 24 hours.
2. Preheat the oven to 325°F.
3. Heat 2 tablespoons olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken skin-side down and cook until deeply browned, 6 to 8 minutes. Turn and cook for 2 minutes more. Transfer to a plate.
4. Reduce the heat to medium. Add 3 large thinly sliced yellow onions and cook, stirring often, until very soft, golden, and jammy, 18 to 25 minutes.
5. Stir in 6 minced garlic cloves, the remaining 1 1/2 teaspoons ground cumin, remaining 1 1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 3/4 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes), 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cardamom. Cook for 30 seconds.
6. Stir in 2 tablespoons tomato paste and cook for 1 minute.
7. Add 2 cups pomegranate juice, 1 cup chicken stock, and 2 1/2 tablespoons pomegranate molasses, scraping up any browned bits from the bottom. Bring to a simmer.
8. Return the chicken to the pot skin-side up, ensuring the liquid comes about halfway up the thighs. Cover and bake for 35 minutes.
9. Uncover and bake until the chicken is tender and the sauce is reduced, 20 to 25 minutes more.
10. Transfer the chicken to a serving platter.
11. Simmer the sauce over medium heat until glossy and slightly thickened, 5 to 10 minutes. Stir in the remaining 1/2 tablespoon pomegranate molasses and 1 tablespoon fresh lemon juice. Add 1 to 2 teaspoons honey if needed to balance the tartness. Season to taste with additional lemon juice or salt if desired.
12. Spoon the sauce over the chicken and top with pomegranate seeds, chopped parsley, dill, or cilantro, and chopped toasted pistachios.

Notes

This dish is even better made a day ahead; reheat gently over low heat, then garnish just before serving. For a dairy-free version, ensure your chicken stock is dairy-free.