Honey-Pomegranate Roasted Chicken Thighs

Yield: 8 servings (serving size: 2 thighs)
Source: Cooking Light Magazine: December 2004
Comments: You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature.
Comments from a CA Kitchen: I really liked this very Middle Eastern recipe which should be served with couscous. I think I would make it again, maybe as an appetizer, cutting the chicken into bite sized chunks of meat on a toothpick. My husband liked it better cold. As usual I used boneless skinless thighs from TJs.


3/4 cup honey
1/3 cup finely chopped shallots
1/4 cup fresh lemon juice (about 3 small lemons)
1 tablespoon grated lemon rind
2 tablespoons pomegranate molasses
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
6 garlic cloves, minced
16 chicken thighs (about 4 pounds), skinned
1 tablespoon cornstarch
1 tablespoon water
Cooking spray
1 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.
  2. Preheat oven to 425°.
  3. Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat.
  4. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.


H.U: 8 per serving
CALORIES 378 (31% from fat); FAT 13.1g (satfat 3.7g, monofat 5g, polyfat 3g); PROTEIN 31.7g; CARBOHYDRATE 33.8g; FIBER 0.3g; CHOLESTEROL 114mg; IRON 2.6mg; SODIUM 416mg; CALCIUM 36mg; Cooking Light,

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