Pomegranate glazed Chicken Thighs with Avocado ranch Salad.

Pomegranate glazed Chicken Thighs with Avocado ranch Salad.

Great for lunch or dinner - Rothskitchen
Course: Main Course
Cuisine: American
Keyword: Avocados, Chicken, Pomegranate
Author: Rothskitchen

Ingredients

  • 6 chicken thighs, boneless & skinless
  • 4 garlic cloves, crushed
  • 1/2 tbsp cumin
  • 4 tbsp pomegranate molasses
  • 1 tbsp  olive oil
  • 1/3 cup pomegranate seeds
  • Black pepper and Salt to taste
  • Lemon juice to taste

Instructions

  • Mix the first 7 ingredients to create the chicken marinade.
  • Add the marinade to the chicken and rub them thoroughly. Store in a ziploc bag and place in the fridge to marinate for a minimum of 1 hour. (Mine were in the fridge 4 hours)
  • Add a small splash of oil to a lidded frying pan and place over a medium-high heat. Add the thighs to the pan when hot. Fry for 2-3 minutes on each side until golden and crisp
  • Add the pomegranate seeds, cover, reduce heat to low and cook for another 3 minutes. Uncover and leave to rest for 3 minutes.
  • Cut the thighs in 4-5 pieces and sit them on top of the salad, spooning over the cooking juices and the cooked pomegranate seeds.