Ingredients
- 6-8 chicken drumsticks or thighs
- 2 tablespoons oil
- 2 large onions, sliced into half-moons
- 4 garlic cloves, sliced
- 1 cup natural pomegranate juice
- 3 tablespoons pomegranate concentrate
- 2 tablespoons honey
- 1 tablespoon date syrup (silan)
- 1 tablespoon lemon juice
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1/4 teaspoon cinnamon (optional, but adds festive depth)
- 1/2 cup water
- Seeds from one pomegranate
- Fresh parsley or thyme leaves for serving (optional)
Instructions
- Heat the oil in a wide, shallow pot. Place the chicken pieces skin-side down and sear for 4-5 minutes until they develop a beautiful golden-brown color. Flip and sear another 2-3 minutes. Remove to a plate.
- Add the onions to the same pot and sauté for about 7 minutes until softened and beginning to turn golden. Add the garlic and stir for about half a minute.
- In a bowl, combine the pomegranate juice, pomegranate concentrate, honey, date syrup, lemon juice, paprika, salt, pepper, cinnamon, and water.
- Return the chicken to the pot and pour the sauce over it. Bring to a gentle boil.
- Lower the heat, cover, and simmer for about 35 minutes.
- Remove the lid and continue cooking for another 15-20 minutes over medium-low heat, until the sauce reduces, thickens, and coats the chicken in a dark, glossy glaze. Occasionally spoon some of the sauce over the chicken pieces.
- Turn off the heat and generously scatter fresh pomegranate seeds over the top. You can add a bit of thyme or parsley if desired.
The tip that makes this dish: Don't skip that final uncovered stage. That's where the sauce transforms from "liquid" into a thick, glossy, truly tempting glaze.
Make-ahead tip: This dish actually improves after a night in the refrigerator. Reheat in a covered pot over low heat, and add the fresh pomegranate seeds at the end so they stay red and crisp.
Enjoy!
Shanah Tovah!
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