Chicken with Pomegranate Molasses
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.
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.
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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.
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
After the cook, broil chicken for 10 minutes, rotating pan halfway through cooking until fragrant.
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.
Refrigerate in an airtight container for up to 3 days; reheat gently over low heat or microwave until warmed through.
Yes, but thighs stay more moist during slow cooking. Breasts will work but may dry out; reduce cooking time by 10–15 minutes.
Use 2 tsp pomegranate juice mixed with 1 tsp balsamic vinegar, or 1 tsp tamarind paste diluted with water.
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat or in the microwave.
Yes. All ingredients are naturally gluten-free.
Yes. Prepare the dish, cool completely, and refrigerate up to 3 days. Reheat before serving.
