Chicken with Pomegranate Molasses

Name: Chicken with Pomegranate Molasses
Prep time: 10 min
Cook time: 3 h 55 min
Total time: 4 h 5 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

This Middle Eastern slow-cooked chicken thighs recipe combines warming spices like turmeric and cinnamon with tart pomegranate molasses and fresh lemon, creating a balanced, fragrant dish.

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

Total

4h 5m

Servings

4

Difficulty

Hard

Est. Cost

$22–$36

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

11 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 stay tender throughout the slow-cooking process.
Toast the cinnamon stick briefly in the pan with oil before adding other ingredients to deepen its flavor.
Add lemon juice at the end of cooking to preserve its bright acidity and prevent it from becoming muted by heat.
Taste and adjust sweetness: if pomegranate molasses tastes too tart, add a pinch of sugar; if too sweet, increase lemon juice.

Substitutions

Pomegranate molasses → pomegranate juice + balsamic vinegar (2:1 ratio) or tamarind paste (same measurements)
Ground turmeric → curry powder (reduces warmth, adds complexity)
Red pepper flakes → cayenne pepper (use ⅛ tsp for similar heat level)