Crispy Chicken Thighs with Pomegranate Sauce (Edit recipe)

Shatter-crisp skin, juicy thighs, and a sweet tart sauce. Sophisticated enough for a holiday, simple enough for a weeknight.

5 minutes

30 minutes to 40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	616
Fat:	38 g
Carbohydrates:	27 g
Protein:	39 g
Cholesterol:	190 g
Sodium:	593 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

by Jennifer Robins

View original recipe

Serves: 4

Ingredients

8 skin on Chicken Thigh
1.5 tsp Kosher Salt
Black Pepper
1 Tbsp Extra Virgin Olive Oil
1 cup Orange Juice, (ideally freshly squeezed)
2 cups pure Pomegranate Juice
1 sprig fresh Rosemary, (small)
2 sprigs fresh Thyme
1 tsp Red Wine Vinegar, or pomegranate vinegar
2-3 Tbsp Pomegranate, arils

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the olive oil in a large skillet over medium heat and add the chicken, skin side down. Don't touch it for at least 10 minutes, or the skin might stick. Once it easily releases, you can rotate the pieces so they cook evenly, but don't overdo it.
Allow to cook for 20-25 minutes, or until the skin is deep golden brown.
Once they are golden brown, flip and cook for another 10-15 minutes, or until they are cooked through to an internal temperature of 165˚F.
Meanwhile, place the orange juice, pomegranate juice, rosemary, and thyme in a medium saucepan and bring to a boil. Allow to boil until reduced to about 1/2 cup, 15-25 minutes. Strain the herbs and stir in the vinegar.
Serve the chicken over the sauce, garnished with pomegranate arils and fresh thyme, if desired.

Notes

Bubbe’s tip: The chicken skin won’t get crispy if you futz with it! Put down the tongs, bubbula. If you need something to do, knit a sweater. Keywords: chicken thighs, rosh hashanah