Tasty and easy but a bit sweet. I will make this again for sure, but I will reduce the honey significantly.
Honey-Pomegranate Roasted Chicken Thighs
Becky Luigart-Stayner; Cindy Barr
You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature.
Yield: 8 servings (serving size: 2 thighs)
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Amount per serving
- Calories: 378
- Calories from fat: 31%
- Fat: 13.1g
- Saturated fat: 3.7g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 3g
- Protein: 31.7g
- Carbohydrate: 33.8g
- Fiber: 0.3g
- Cholesterol: 114mg
- Iron: 2.6mg
- Sodium: 416mg
- Calcium: 36mg
- 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
- Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.
- Preheat oven to 425°.
- 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. 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.
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