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    You are here: Home » Meal Type » Main Dishes » Tender Spiced Pomegranate Chicken

    Tender Spiced Pomegranate Chicken

    November 4, 2022 By Danielle Esposti 16 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Pomegranate chicken over white rice in a low tan bowl, garnished with pomegranate seeds; title bar at the top reads "easy one pot pomegranate chicken".
    Top - pomegranate chicken in a dutch oven with a wood spoon; bottom - pomegranate chicken over white rice with pomegranate seeds; title bar in the middle reads "tender and spiced pomegranate chicken".

    Pomegranate Chicken is a unique boneless chicken thigh recipe. Ours is a simplified version of Persian Fesenjan with pomegranate juice, coconut milk, walnuts, and warm spices. Slightly sweet, richly seasoned, and fall apart tender, it’s an impressive one pot chicken dinner that even a beginner cook can make perfectly the very first time.

    Two bowls of pomegranate chicken over steamed white rice, garnished with pomegranate seeds and fresh parsley, on a marble table.
    Jump to:
    • How to Make Pomegranate Chicken
    • Tips for Making This Recipe Perfectly
    • What to Serve with Pomegranate Chicken
    • Recipe

    Chicken thighs are a terrific canvas for richly seasoned recipes. They have a stronger flavor and more fat than chicken breasts, so they hold up well alongside fragrant spices and longer cook times without drying up or tasting bland. For dishes like chicken curry, grilled tacos, or chicken shawarma, I always reach for boneless skinless chicken thighs to add a punch of extra flavor and ensure tender, moist chicken.

    And just when I thought I’d reached the limit of what I could do with boneless skinless chicken thighs, along comes pomegranate chicken.

    Traditional Persian Fesenjan is a chicken stew with walnuts, pomegranate molasses, and warm spices. Our pomegranate chicken is a simplified version of this classic dish with a bit of extra spice, pomegranate juice in place of molasses, and coconut milk in place of broth. It’s rich, fragrant, and a perfect way to celebrate the versatility of pomegranates.

    Side view, pomegranate chicken over white rice in a low tan bowl on a marble table with a linen napkin to the side.

    How to Make Pomegranate Chicken

    Pomegranate chicken is a variation of traditional Persian Fesenjan. This version is less fussy, more savory, and a fun and festive way to use seasonal pomegranate seeds. A fresh pomegranate will yield the ripest seeds (arils) with the deep color and a tangy bite, but if seeding one is overwhelming, look for pre-packaged pomegranate seeds in the produce section of your grocery store.

    Side view, sautéed boneless skinless chicken thighs in a dutch oven.
    Sauteed chicken thigh with shallots in a dutch oven.
    Boneless skinless chicken thigh in a dutch oven with shallots and pomegranate juice.
    Side view, pomegranate chicken simmering in a dutch oven with coconut milk, spices, and pomegranate juice.
    Side view, pomegranate chicken in a dutch oven with a wood spoon.
    Pomegranate chicken over white rice in a low tan bowl, garnished with pomegranate seeds and chopped fresh parsley.
    1. Saute the chicken in coconut oil until no longer pink.
    2. Add the shallots and cook 3-4 minutes more, until softened. Season the chicken and shallots with fresh garlic, fresh ginger, cumin, cardamom, and cinnamon.
    3. Add pomegranate juice and deglaze the bottom of the pot, scraping up the browned bits until it’s clean.
    4. Add the walnuts, coconut milk, and honey and give everything a good stir.
    5. Simmer 20 minutes covered, then 10 minutes longer with the lid cracked, until the chicken is very tender and easily shreds and the sauce is very thick.
    6. Serve over steamed rice, garnished with pomegranate seeds and fresh parsley.

    Tips for Making This Recipe Perfectly

    • The first half of this recipe moves fairly quickly, so make sure you have your ingredients prepped and ready to go before starting.
    • I like to make braises and stews in my dutch oven because it holds heat so well, but if you don’t have one, a deep sautee pan will get the job done. Just ensure whatever you use has a tight-fitting lid and is wider than it is tall.

    What to Serve with Pomegranate Chicken

    • Serve over a grain, or grain substitute, that can soak up some of the residual sauce like white rice, couscous, or cauliflower rice.
    • This chicken is very flavorful, so avoid side dishes that might compete too much. Pan-seared green beans, steamed or Instant Pot cauliflower, or acidic fruits like clementines are perfect.
    Two bowls of pomegranate chicken over white rice on a marble table with small bowls of pomegranate seeds and fresh parsley, along with a linen napkin.

    Did you make this Pomegranate Chicken? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Pomegranate chicken over white rice in a low tan bowl, garnished with pomegranate seeds and fresh parsley.

    Tender Spiced Pomegranate Chicken

    5 from 8 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Pomegranate chicken is a variation of traditional Persian Fesenjan. This version is less fussy, more savory, and a fun and festive way to use seasonal pomegranate seeds. A fresh pomegranate will yield the ripest seeds (arils) with the deep color and a tangy bite, but if seeding one is overwhelming, look for pre-packaged pomegranate seeds in the produce section of your grocery store.
    Prep Time: 10 mins
    Cook Time: 50 mins
    Total Time: 1 hr
    Servings : 4
    Calories: 492

    Recommended Equipment

    • Dutch Oven
    • Microplane
    • Wood Spoon

    Ingredients

    • 2 tbsp coconut oil
    • 1.5 lb boneless skinless chicken thighs, fat trimmed, cut into 1″ cubes
    • 1 large shallot, thinly sliced
    • 2 cloves garlic, minced
    • 1 tbsp grated ginger
    • 1 tsp cumin
    • ½ tsp cardamom
    • ½ tsp cinnamon
    • ½ tsp kosher
    • ½ tsp ground pepper
    • 1 c pomegranate juice
    • ½ c chopped walnuts
    • ½ c coconut milk
    • 1 tbsp honey
    • ½ c pomegranate seeds
    • 2 tbsp chopped fresh parsley

    Instructions

    • Heat a dutch oven over medium high heat. Add the coconut oil, and heat until it shimmers. Add the chicken, sprinkle with a pinch of salt, and toss to coat in the fat. Saute, stirring frequently, until the chicken is browned and no longer pink, 7-8 minutes. Add the shallot, toss, and saute, stirring occasionally until softened, 3-4 minutes. Add the garlic and ginger; saute, stirring constantly, for 2 minutes.
      Left - saute diced chicken thighs in a dutch oven; right - sauteed chicken thighs with shallots in a dutch oven.
    • Add the cumin, cardamom, cinnamon, salt, and pepper; stir into the chicken and shallots and saute to toast the spices, stirring frequently, until very fragrant, 1-2 minutes.
    • Pour the pomegranate juice into the pot and deglaze. Scrape up the browned bits from the pot using a wood spoon or rubber spatula. Continue stirring and scraping until the bottom of the pot is clean. Add the walnuts, coconut milk and honey, then give everything a good stir.
      Left - deglazing sauteed chicken thighs with pomegranate juice; right - diced chicken thighs with spices, pomegranate juice, and coconut milk in a dutch oven.
    • Allow the liquid to come to a boil, then reduce the heat to medium low, cover, and simmer for 20 minutes. Crack the lid and simmer an additional 10 minutes, or until the sauce is thick and the chicken is starting to fall apart. Stir occasionally throughout to prevent scorching. 
      Two images of pomegranate chicken in a dutch oven.
    • Ladle the chicken over steamed rice (or your base of choice). Garnish with pomegranate seeds and chopped parsley and serve right away. Enjoy!
      Pomegranate chicken over white rice in a low tan bowl, garnished with pomegranate seeds and fresh parsley.

    Nutrition Information

    Calories: 492kcal (25%), Carbohydrates: 28g (9%), Protein: 33g (66%), Fat: 29g (45%), Saturated Fat: 10g (50%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 135mg (45%), Sodium: 392mg (16%), Potassium: 379mg (11%), Fiber: 3g (12%), Sugar: 20g (22%), Vitamin A: 10% (10%), Vitamin C: 5% (5%), Calcium: 10% (10%), Iron: 15% (15%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    16 Comments
    Filed Under: Fall Recipes, Gluten Free, Grain Free, Main Dishes, Paleo, Winter Recipes

    Reader Interactions

    Comments

    1. Gina Mackintosh

      January 12, 2020 at 2:02 am

      5 stars
      We used to go to a local restaurant every Friday for chicken fesenjan and they closed. (Cur a lot of crying.) We were heartbroken. This recipe is a great substitute (even though I have to do the dishes myself).

      Reply
      • Gina Mackintosh

        January 12, 2020 at 2:03 am

        *cue

        Reply
      • Micha

        September 19, 2020 at 10:47 pm

        5 stars
        Just made this for and it is beyond lovely. Definitely will be a holiday staple.

        Reply
        • Gifford

          January 03, 2021 at 7:47 pm

          5 stars
          Awesome flavors, whole family loved it

          Reply
    2. Summer Yule

      December 14, 2020 at 8:31 pm

      5 stars
      Fabulously delicious recipe! The pomegranate arils on top just make everything look so pretty. I served it with a side of spaghetti squash. This one was a bit ambitious in my household for a weeknight dinner but luckily I find cooking a great way to unwind. Thank you for the meal inspiration! 🙂

      Reply
    3. Sara K MacCracken

      January 15, 2021 at 9:19 pm

      5 stars
      I really love it , I hope the boys do too!!

      Reply
    4. Kim Bacon

      October 29, 2021 at 6:09 pm

      5 stars
      This was excellent so much flavor and it’s a keeper! Making it for the second time now!

      Reply
    5. Tamra Fakhoorian

      December 29, 2019 at 8:57 pm

      5 stars
      Wow. Followed the directions and fell in love. What amazing flavors!
      Thank you for this. My new winter favorite as long as I can find pomegranates.

      Reply

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