Chicken with Pomegranate Molasses

Name: Chicken with Pomegranate Molasses
Prep time: 10 min
Cook time: 2 h 25 min
Total time: 2 h 35 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 slow-cooked chicken thigh recipe combines pomegranate molasses with warm spices like turmeric and cinnamon, creating a tangy-sweet Middle Eastern dish balanced by fresh lemon juice and served with naan or flatbread.

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

Total

2h 35m

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

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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 into uniform 2-inch pieces so they cook evenly and absorb the molasses-spice sauce.
Add pomegranate molasses near the end of cooking to preserve its bright tang; prolonged heat dulls the flavor.
Taste and adjust acidity: if the dish feels too sweet, add lemon juice a teaspoon at a time; if too tart, stir in a touch of honey.
Let the chicken rest in the sauce for 2–3 minutes after cooking to fully absorb the flavors before serving.

Substitutions

Pomegranate molasses → pomegranate juice reduced by half (less concentrated, slightly different depth)
Fresh lemon juice → lime juice or verjuice (maintains acidity and tang)
Ground turmeric → curry powder (adds earthiness but shifts the spice profile)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water to restore sauce consistency.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender during slow cooking. If using breasts, reduce cooking time by 10–15 minutes to prevent drying out.

What is pomegranate molasses and where do I find it?

Pomegranate molasses is a tangy reduction of pomegranate juice. Find it in Middle Eastern markets, specialty grocery stores, or online; no substitute captures the exact flavor.

Can I make this ahead?

Yes. Cook the chicken, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of water to restore sauce consistency.

How do I know when the chicken is done?

The chicken should be fork-tender and cooked through (internal temperature 165°F). Slow cooking typically takes 25–35 minutes depending on your cooker's heat.