Chile-Pomegranate Chicken Thighs

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


2tablespoons ancho chili powder
1/2cup pomegranate molasses
2tablespoons honey
1/2teaspoon salt
Freshly ground black pepper
6 bone-in chicken thighs
3tablespoons pomegranate seeds


  1. Preheat oven to 400F.
  2. 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.
  3. Roast chicken 30 to 40 minutes, until juices run clear when pierced with a fork.
  4. Serve chicken with pomegranate seeds.


Nutritional Info *per serving

  • Calories 210
  • Fat 10g
  • Cholesterol 60mg
  • Sodium 280mg
  • Carbohydrate 15g
  • Fiber 1g
  • Protein 16g