Chile-Pomegranate Chicken Thighs
Ancho chili powder and pomegranate molasses make a spicy glaze for chicken.
Ingredients (7)
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2 T Ancho Chili Powder
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½ cup Pomegranate Molasses
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2 T Honey
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½ tsp Salt
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1 tsp Freshly Ground Black Pepper
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6 Bone In, Skinless Chicken Thighs
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3 T Pomegranate Arils
Directions
- 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.