Middle Eastern Chicken


If you never cooked with pomegranate molasses, start with this recipe. Pomegranate molasses is a middle eastern barbecue sauce, if you will. It has a tangy, slightly sweet and slightly sour taste. I became interested in middle eastern cuisine few months ago. I always loved the food, but never really tried cooking it at home and pomegranate molasses quickly became my secret ingredient. It makes everything taste slightly exotic and delicious.Β The list of the ingredients for this recipe is long, but the process is simple: marinate, roast, and serve. The result is this sweet and tangy chicken that been marinaded in orange juice, pomegranate molasses, walnuts, cumin, cardamom and fresh herbs. Wonderful served on rice or couscous, or with flatbreads and a side salad.

Note: You can find pomegranate molasses at any Middle Eastern food store, and some of the wider-ranging supermarkets or you can buy it online at Kalamala.com.

Serves 4

Preparation time: 15 minutes plus 1 day of marinating

Cooking time: 50 minutes


  • 8 bone-in, skin-on chicken thighs, trimmed of excess fat and patted dry ( I had about 3 pounds)
  • 3/4 cup white wine ( or chicken stock)
  • 1 tablespoon pomegranate molasses

For marinade:

  • 1/2 cup raw walnuts
  • 1 cup fresh squeezed orange juice
  • 3 garlic cloves, minced
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1/2 cup rough chopped parsley
  • 1/4 cup loosely packed mint leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cardamom
  • 2 tablespoons extra-virgin olive oil


  1. Combine all the ingredients for the marinade in the food processor and pulse it to grind. Pour over the chicken, toss, and marinade for at least 8 hours and up to 24 hours in the refrigerator.
  2. Preheat the oven to 350 F. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
  3. Remove from the oven, transfer everything to a large platter and serve.Β Serving suggestions: rice, couscous, pita or lavash bread, tomato cucumber salad.


This will be my entry for Fiesta Friday this week!

38 thoughts on “Middle Eastern Chicken

  1. Oh wow..this is fabulous! What absolutely wonderful flavors! You have me totally interested in the pomegranate molasses..I definately have to search for that!
    This is an awesome dish to bring to Fiesta Friday’s table… I am so glad you did..thank you so much!
    Its nice to meet you..:-)

  2. Pingback: (A Forager’s) Fiesta Friday #13 | The Novice Gardener

  3. Wow this looks so yummy! Bone in, skin on chicken thighs – a girl after my own heart. I used pomegranate syrup with lemon on lamb kabobs and loved it but haven’t been able to find more. I use agave nectar but it doesn’t have that nice tang. Thx for sharing, I’ll be trying this! Sheri πŸ™‚

  4. I agree pomegranate molasses is such a heavy lifter ingredient . . . a little bit transforms so many dishes. I can’t remember why I first bought some, but nowadays I sneak it into just about everything . . . even on top of oatmeal. These are some of my favorite flavors in this chicken dish of yours — citrus, cumin, mint . . . . mmmmm. Thank you!

  5. Brilliant! Never heard of pomegranate molasses but using this a bbq sauce is a great answer for people who don’t eat nightshades (like tomato). I will be trying this!

  6. I LOVE Middle Eastern food and this looks and sounds so delicious! I think that pomegranate molasses is available at Trader Joe’s- right? Hope so… I will give this a try!!

  7. Thank you for stopping by my blog. You know how to dish up your food on a plate. It’s like a pro! It looks so delicious.^^

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