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Sticky pomegranate chicken  recipe

Sticky pomegranate chicken recipe

103 ratings

A rich marinade and mouthwateringly sticky glaze gives these tender chicken thighs their wow factor. Scattered with tart pomegranate jewels and fragrant coriander, they are a heavenly meal to rustle up midweek. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook, plus 30 mins marinating
  • 547 calories / serving
  • Gluten-free
  • Dairy-free


  • 4 tbsp pomegranate molasses or balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • 1kg chicken thighs on the bone, skin on
  • 2 red onions, cut into small wedges
  • 80g pomegranate seeds
  • 30g walnuts, bashed into a coarse rubble
  • small handful roughly chopped coriander leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    40g 57%
  • Saturates

    12g 58%
  • Sugars

    12g 14%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 17.2g Protein 30.8g Fibre 1.4g


  1. Mix the pomegranate molasses, olive oil, tomato purée, sugar, cinnamon, black pepper and pinch of salt together in a large mixing bowl. Add the chicken and onions and mix well so that everything gets completely coated in the marinade. Cover and chill in the fridge for 30 mins or overnight.
  2. Preheat the oven to gas 7, 220°C, fan 200°C. Remove the chicken from the fridge and bring to room temperature while the oven heats. Tip into a roasting tin and roast in the oven for 35-40 mins, or until the chicken is cooked through and tender, with no pink meat showing.
  3. Transfer to a serving dish and spoon over the sticky juices from the tin. Scatter over the pomegranate seeds, walnuts and coriander. Serve immediately.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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