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| Can be baked or pan-fried |
You need to buy za'atar, Aleppo pepper, and pomegranate molasses, but once you have them on hand you'll find many uses for them. Pomegranate molasses is a reduction of pomegranate juice and is delicious!
Za'tar is a Moroccan Middle Eastern spice blend of sumac, thyme, sesame and salt. Sometimes marjoram is included. Aleppo pepper is a Turkish chili, similar to ancho.
---Barbara
Pomegranate-Glazed Chicken
(adapted from Fine Cooking, Matthew Card)
Serves 4
2 T. cornstarch
2 T. za'atar
1/2 t. Aleppo pepper or red pepper flakes
1.5 pounds boneless, skinless chicken (thighs)
1 T. finely chopped garlic
salt and pepper
4 t. olive oil
1 T. pomegranate molasses
chopped parsley for garnish (or thinly sliced scallions)
1/3 cup toasted, chopped pistachios (or walnuts)
freshly grated lemon zest for garnish (optional)
In a small bowl, combine the cornstarch, za'atar, and Aleppo pepper.
In a large bowl, toss the chicken with the garlic, and season generously with salt and pepper.
Rub the spice mixture into the chicken.
Heat the oil in a 12 inch skillet over medium heat. Add the chicken in a single layer and cook until well browned, 6 to 7 minutes. Flip and cook until well browned, another 6 to 7 minutes.
Drizzle with pomegranate molasses, sprinkle with chopped parsley, and nuts. Grate lemon zest over the top.
B
