Turkish · beginner
Turkish Seared Chicken Thighs With Pomegranate Molasses And Pine Nuts
Crispy skinless chicken thighs pan-seared with dried oregano and glazed in a tangy pomegranate reduction with toasted pine nuts.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season chicken thighs evenly with dried oregano, pul biber pepper flakes, and a pinch of salt.
- 02
Heat 1 tablespoon olive oil in a wide skillet over medium heat, add pine nuts, and toast for 2 minutes until golden, then set pine nuts aside.
- 03
Add remaining olive oil to the same skillet, turn heat to medium-high, and lay down the chicken thighs.
- 04
Cook chicken for 6 to 7 minutes per side until golden brown and cooked through to 165°F (74°C).
- 05
Stir in minced garlic and pomegranate molasses, tossing chicken continuously for 2 minutes until evenly coated in a glossy, sticky glaze, then top with toasted pine nuts and fresh mint before serving.
A LITTLE KITCHEN KNOW-HOW
Pan-Glazing
Reducing a flavorful syrup or sauce in the pan alongside seared protein at the end of cooking to create a shiny, rich coating.
Notes from the kitchen
- Check pomegranate molasses ingredients to ensure pure fruit syrup without additives.
- Do not burn the pine nuts as they turn bitter very quickly.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
