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Looking for a showstopping dinner that feels gourmet yet takes less than an hour? Try this Chicken with Pomegranate and Walnut a dish that stuns with minimal effort! The sweet tang of pomegranate syrup and the nutty depth of walnuts take juicy chicken to new heights. This festive, comforting recipe fits perfectly into your busy weeknights or holiday celebrations.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy – ready in one hour
- Simple, healthy ingredients
- Family-friendly, but elegant enough for guests
- Naturally gluten-free and bursting with Middle Eastern flavor
Ingredient List
Here’s what you’ll need for this mouthwatering chicken:
| Ingredient | Amount |
|---|---|
| Shelled walnut halves and pieces | 2 cups |
| Kosher salt | 1 tablespoon + 1 teaspoon |
| Freshly ground black pepper | 2 teaspoons |
| Ground cumin | 2 teaspoons |
| Ground turmeric | 2 teaspoons |
| Chicken thighs and drumsticks | 2 pounds (about 8 pcs) |
| Balsamic vinegar | 1 tablespoon |
| Lemon, juiced | 1 |
| Garlic, finely grated | 4 cloves |
| Pomegranate molasses | ½ cup |
| Pomegranate juice | ½ cup |
| Honey | ¼ cup |
| Canola oil | 3 tablespoons |
| Saffron threads (optional) | Pinch |
| Olive oil | 2 tablespoons |
Equipment Needed
- Oven
- Dutch oven or large pot
- Cutting board
- Chef’s knives
- Measuring cups and spoons set
- Mixing bowls
- Garlic press
Step-by-Step Instructions
- Preheat your oven to 350°F. Toast the walnuts on a baking sheet for 8-10 minutes until golden, then set aside.
- In a small bowl, mix the salt, pepper, cumin, and turmeric. Pat dry chicken thighs and drumsticks, then season well with the spice blend.
- Heat 2 tablespoons canola oil in a Dutch oven or large ovenproof pot over medium-high. Brown the chicken in batches (about 10 minutes/batch), transferring pieces to a plate as you go.
- Let oil cool a bit, then carefully wipe out any burnt spice residue.
- Return the chicken and toasted walnuts to the pot.
- In a bowl, whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, and grated garlic. Add saffron threads if using. Pour this mixture over the chicken and walnuts.
- Place the pot (uncovered) in your oven and bake until chicken reaches 165°F (about 25 minutes for breasts, up to 45 minutes for thighs).
- If using both light and dark meat, remove the chicken breasts after 25 minutes to prevent overcooking.
- Increase oven temperature to 450°F. Let the sauce reduce and chicken skin crisp for about 12 minutes, brushing the chicken every 3-4 minutes with the pan marinade.
- Serve hot, garnished with pomegranate seeds and parsley.
Helpful Tips
- For the crispiest skin, don’t skip the final oven blast at 450°F.
- This recipe works beautifully with chicken breasts, thighs, or drumsticks.
- You can substitute food processor for hand chopping, but keep texture slightly coarse for the best flavor.
- Garnish with fresh pomegranate seeds for color and sweetness.
FAQ: Chicken with Pomegranate and Walnut
Can I use chicken breasts only?
Yes, reduce the baking time to 25 minutes to keep them juicy and tender.
What’s a good substitute for pomegranate molasses?
Mix pomegranate juice with a little lemon juice and honey for a quick alternative.
Is this dish freezer-friendly?
Yes, freeze in airtight containers for up to 2 months. Thaw and reheat gently to prevent drying out.
Juicy Chicken with Pomegranate and Walnut : Easy Weeknight Dinner in 1 Hour
Juicy chicken with an irresistible sauce of walnuts and pomegranate this festive dish is quick enough for any weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Persian
Ingredients
2 cups shelled walnut halves and pieces
1 tablespoon + 1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 pounds chicken thighs and drumsticks (about 8 pieces)
1 tablespoon balsamic vinegar
Juice of 1 lemon
4 cloves garlic, finely grated
½ cup pomegranate molasses
½ cup pomegranate juice
¼ cup honey
3 tablespoons canola oil
Pinch saffron threads (optional)
2 tablespoons olive oil
Instructions
1. Preheat oven to 350°F. Toast walnuts on a baking sheet for 8-10 minutes; set aside.
2. Mix salt, pepper, cumin, and turmeric; season chicken pieces with spice mix.
3. Heat canola oil in a Dutch oven over medium-high; brown chicken in batches, about 10 minutes per batch. Transfer to plate.
4. Wipe out pot, add back chicken and walnuts.
5. Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, and garlic. Add saffron if using.
6. Pour mixture over chicken and walnuts. Bake uncovered until chicken reaches 165°F (25 min for breasts, up to 45 min for thighs).
7. Remove breasts if using both. Increase oven to 450°F; crisp skin and reduce sauce for 12 minutes, basting with marinade.
8. Serve warm, garnish with pomegranate seeds and parsley.
9. Store leftovers up to 3 days in fridge.
Notes
To achieve the best flavor, toast walnuts well but do not burn.
For equipment, try a Dutch oven, food processor, and quality chef’s knife.
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