Chicken with pomegranate molasses

Name: Chicken with pomegranate molasses
Cook time: 1 h
Yield: 6-8
Cuisine: Middle Eastern
Ingredients: 10 chicken chops (skin-on and bone-in thighs); 50ml extra virgin olive oil; 1½ tbsp baharat; 1½ tbsp salt flakes; 1½ tsp ground black pepper; 100g butter; 2 onions, sliced finely in half moons; ½ garlic bulb, skin on, cloves separated and smashed; 8cm ginger, peeled and finely julienned; 5 thyme sprigs, leaves pulled and roughly chopped; 2 tsp dried Greek oregano; 2 fresh bay leaves; 2 tbsp dried barberries* (or dried sour cherries or currants); zest of half a lemon; 200ml white wine; 500ml chicken stock; 1 tbsp pomegranate molasses

Karen Martini

Updated September 30, 2022,first published 1:23pm

easyTime:30 mins - 1 hourServes:6-8

This is an exotic and intensely flavoured dish, but it's decidedly in the midweek camp for me, with the chicken largely transformed by pantry staples. Everyone will have a view on what makes up a basic pantry, and mine is a well-stocked affair, but some spices, stock, herbs from the garden, garlic, onion and ginger aren't much of a stretch for the avid cook. Cooked greens or a green salad complete the picture, but baked rice or a grain salad would work beautifully, too.

Ingredients

10 chicken chops (skin-on and bone-in thighs)
50ml extra virgin olive oil
1½ tbsp baharat
1½ tbsp salt flakes
1½ tsp ground black pepper
100g butter
2 onions, sliced finely in half moons
½ garlic bulb, skin on, cloves separated and smashed
8cm ginger, peeled and finely julienned
5 thyme sprigs, leaves pulled and roughly chopped
2 tsp dried Greek oregano
2 fresh bay leaves
2 tbsp dried barberries* (or dried sour cherries or currants)
zest of half a lemon
200ml white wine
500ml chicken stock
1 tbsp pomegranate molasses

Method

1. Add the chicken, oil, baharat, salt and pepper to a large bowl and toss through, massaging the seasoning into the chicken.
2. Place the butter, onion and garlic into a large casserole pan or deep-sided frypan and cook over medium heat to soften (about 5 minutes). Add the ginger and cook for 5 minutes. Introduce the chicken, skin side down, and brown for 8 minutes, then turn the pieces over and add the thyme, oregano and bay leaves. Cook for 3 minutes. Increase the heat to high and add the barberries (or sour cherries or currants), lemon zest and wine and simmer for 2 minutes to reduce. Pour in the stock and then top with water as necessary to barely cover the chicken. Turn down to a gentle simmer and cook for 20 minutes.
3. Transfer the chicken to a serving plate. Spoon the pomegranate molasses into the sauce and reduce for about 5 minutes to thicken slightly, then pour over the chicken and serve.
*You could switch out the barberries for sour cherries or currants, though the latter lack the tart kick that I love. Do what works for you.

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