Slow Cooked Chicken with Pomegranate Molasses | CookOS

Chicken with Pomegranate Molasses

Name: Slow Cooked Chicken with Pomegranate Molasses
Prep time: 10 min
Cook time: 2 h
Total time: 3 h 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 2″ pieces; 1 small onion, thinly sliced; 1 tsp olive oil; 1 tsp ground turmeric; 1 cinnamon stick; ⅛ tsp red pepper flakes; 4 cloves garlic, minced; ⅓ cup pomegranate molasses; ¼ cup water; 2 tsp fresh lemon juice; 4 pieces naan or flatbread, to serve; 1 tsp salt; Salt and pepper to taste

This slow-cooked chicken thigh braise combines warm spices like turmeric and cinnamon with tangy pomegranate molasses and bright lemon juice for a deeply flavored Middle Eastern dish. The result is tender meat in a rich, balanced sauce perfect for soaking up with warm flatbread.

🌍Middle Eastern 🏷️Chicken 🏷️Pomegranate molasses 🏷️Arabic 🏷️Iranian Slow cook

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Total

3h 55m

Servings

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb boneless, skinless chicken thighs, cut into 2″ pieces
1 small onion, thinly sliced
1 tsp olive oil
1 tsp ground turmeric
1 cinnamon stick
⅛ tsp red pepper flakes
4 cloves garlic, minced
⅓ cup pomegranate molasses
¼ cup water
2 tsp fresh lemon juice
4 pieces naan or flatbread, to serve
1 tsp salt
Salt and pepper to taste

13 Ingredients

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Instructions

1
In a large bowl, stir together chicken, onion, olive oil, 1 tsp salt, turmeric, cinnamon, red pepper flakes, garlic, pomegranate molasses, and ¼ cup water.
2
Transfer mixture to a Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours.
3
After the cook, broil chicken for 10 minutes, rotating pan halfway through cooking until fragrant.
4
Remove pan from Suvie and stir in lemon juice. Season chicken to taste with salt and pepper. Divide mixture between plates and serve with warm naan on the side.

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Tips & Notes

Pro tips

Cut chicken thighs into uniform 2-inch pieces so they cook evenly and finish at the same time.
Don't skip the lemon juice at the end—it brightens the dish and balances the sweetness of the pomegranate molasses.
Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent sticking on the bottom.

Substitutions

Pomegranate molasses → equal parts pomegranate juice + balsamic vinegar (slightly different flavor profile but close acidity/sweetness balance)
Cinnamon stick → ½ tsp ground cinnamon (add with turmeric to avoid clumping)
Fresh lemon juice → lime juice (adds different citrus brightness but maintains acidity)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water if sauce has reduced too much.