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Sheet-Pan Pomegranate Chicken with Walnut Relish
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Brief Description
Sheet pan chicken
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Mar 19, 2025
Number of Servings:
Ingredients:
- 1 1/2 pounds - skinless, boneless chicken thighs (about 6) patted dry
- 6 tablespoons - extra virgin olive oil, divided
- 1/4 teaspoons - kosher salt
- - freshly ground pepper
- 1/4 cups - balsamic vinegar
- 1/4 cups - pomegranate molasses
- 3 tablespoons - Worcestershire sauce
- 2 teaspoons - ground cumin
- 1 cups - raw walnuts
- 1 - garlic clove, finely grated
- 1/2 teaspoons - crushed red pepper flakes
- 1 - large scallion, thinly sliced on a diagonal
- 1/4 cups - packed mint leaves, large leaves torn
- - Pomegranate seeds (for serving)
Directions:
Place a rack in upper third of oven and preheat to 425. Place chicken in a large bowl. Drizzle 1 Tbs oil all over, season with salt and peper, and toss to coat.
Whisk vinegar, pomegranate molasses, Worcesteshire sauce, and cumin in a small saucepan. Drizzle 3 Tbs. over chekcien; toss to coat. STir a pince of salt into remaining sauce in pan; set aside.
Arrange chicken on a rimmed baking sheet and roast until lightly browned, 13-16 minutes. Remove from oven.
Meanwhile, toast walnuts in a single layer on another rimmed baking sheet, stirring once, until golden brown, 5-8 minutes. Remove from oven.
Set reserved sauce in pan over medium-high heat and cook, stirring occasionally, until thick and syrupy, about 5 minutes.
Heat broiler. Brush chicken with sauce, then broil until cook through and deeply browned and blistered in spots, about 5 minutes. Remove from heat and brush with more sauce.
Coarsely chop walnuts and transfer to a medium bowl. Add garlic, red pepper flakes, 1/4 tsp salt, and remaining 5 Tbs. oil and mix to combine walnut relish.
Transfer chicken to a platter and spool walnut relish over. Scatter scallion, mint, and some pomegranate seeds on top.
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