You are here: Home » Recipes » Chile-Pomegranate Chicken Thighs Chile-Pomegranate Chicken Thighs Recipe by Morgan JarrettKitchen Tested Yield 6 servings Ancho chili powder and pomegranate molasses make a spicy glaze for chicken. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 tablespoons ancho chili powder1/2 cup pomegranate molasses2 tablespoons honey1/2 teaspoon salt Freshly ground black pepper6 bone-in chicken thighs3 tablespoons pomegranate seeds Instructions Preheat oven to 400F. Combine chili powder, molasses, honey, salt and pepper in a small bowl to form a paste. Rub paste on chicken thighs and place in a roasting pan. Roast chicken 30 to 40 minutes, until juices run clear when pierced with a fork. Serve chicken with pomegranate seeds.