Rosemary-Pomegranate Chicken |Wilted Red Chard | Couscous

Week two of the decade is upon us– time to bring a few unused ideas into the light. I found some pomegranate molasses for the first time in about a year (thank you, Atlanta markets) and I have plans for that bottle…

Let’s start here: Pomegranate molasses is slightly sweet- but very tart syrup made from reduced pomegranate juice. I’m working on different ways to use it, so this time I tried to use it as a glaze on chicken. Had some chicken thighs marinating in garlic, coriander, and olive oil, but figured that was going to turn out way too ordinary. Not today.


I mixed in some dried rosemary, dried mint, and parsley and tried the cold pan technique I’ve used for duck breast (and let’s face it– whenever I use chicken thighs, I’m really wishing I had duck). You don’t sear it when you cook this way, but it’s helpful to render the extra fat out. Anyway, once the temperature rose, I transferred the entire pan to the oven at 425 degrees, and let it roast for about fifteen minutes. Next, I glazed the chicken with pomegranate, and cider vinegar, then broiled until fully browned.  Meanwhile, I also steamed some couscous with more dried herbs and sesame seeds, and wilted the red chard in browned caper butter. Just think how that’ll pair with the roasted garlic on the chicken…


Once I took the picture, I decided to add tahini sauce– since I had some leftover from a previous “experiment” earlier in the week. I don’t use the term “perfect bite” lightly– but this was one of them. Sweet, sour, and savory– and it wasn’t too hard this time, was it?

Let’s cook.

You’ll need:

4 Chicken Thighs

6 Cups Red Chard, chopped

3 Cups Coucous

4 Cloves of Garlic, sliced thinly

3 Tbs Pomegranate Molasses

1 Tbs Cider Vinegar

1 Tbs Capers

2 Tbs Olive Oil

1 Tbs Butter, browned

1 Tsp Coriander

1 Tsp Garlic Powder

1 Tsp Dried Rosemary

1 Tsp Dried Parsley

1/2 Tsp Dried Thyme

1/2 Tsp Dried Mint

Salt & Pepper to taste

  1. Season chicken with salt, coriander, black pepper, and garlic powder, then mix dried herbs, garlic and olive oil, and combine everything in a container. Marinate in the fridge for thirty minutes.
  2. Let chicken rest for fifteen minutes on the counter, then transfer to a pan. Slowly raise temperature to medium-high, and preheat the oven to 425 degrees.
  3. Transfer pan to the oven, and roast for at least twenty minutes. Combine pomegranate molasses and cider vinegar, then brush onto the chicken and broil until caramelized. Remove from the oven to cool.
  4. Add couscous to one cup of salted, boiling water. Cook until all the water is absorbed.
  5. In a separate pan, brown the butter with capers, then add sliced chard, and stir until slightly wilted. Remove from the heat.
  6. Plate and serve.




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