This Roasted chicken with pomegranate sauce has the perfect balance of sweet and tangy flavors. Make this Jordanian chicken recipe in just one pan!
Busy weeknights call for quick and easy dinner recipes, but that doesn’t mean they have to lack bold flavors.
Cooking chicken with the skin on allows for a crispy texture on the outside while locking in all of the juices.
Additionally, the spice mixture and pomegranate reduction add unique flair to this dish.
Even better, this recipe uses the same pan to cook both the meat and the sauce. As a result, clean up is a breeze!
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Chicken - This Jordanian chicken recipe can be made using either breast or thigh meat. Choose pieces of equal size so they cook evenly. Also, use bone-in chicken, leaving the skin-on for crispy skin and tender meat.
- Pomegranate molasses - A staple in Middle Eastern cuisine, this is simply pomegranate juice that has been reduced down to a thick syrup. It adds acidity and just a hint of sweetness to the dish without being overwhelming. If you can’t find it in stores, make your own or use cranberry juice concentrate instead.
- Sumac - Made from ground sumac berries, this spice has a tangy lemony flavor without the full tartness of actual lemon juice. It’s slowly becoming more common in the US, but you may need to visit a Middle Eastern market to find it.
- Pomegranate seeds - You can save time by buying a container of ready-to-eat seeds, but they don’t always have the best flavor or texture. Seeding fresh pomegranate is easy to do, and you can find instructions on how to do so in the recipe notes section below.
How to make Jordanian chicken with pomegranate sauce
First, sear the chicken with a blend of spices, then make a delicious homemade sauce. Combine the two, then finish cooking the meal in the oven - it’s that simple!
Serve this Jordanian chicken recipe alongside my Persian Saffron Rice or any of your other favorite side dishes.
- Season the chicken: Combine the powdered spices and carefully rub the mixture under the skin of the chicken, then sprinkle salt over the top.
- Brown and sear: Add the chicken to a hot skillet with oil in a single layer, leaving space between each piece. This allows the skin to crisp and turn a lovely golden brown.
- Make the reduction: Transfer the chicken to a plate and add the sauce ingredients to the pan. Bring to a boil, then simmer until thickened and reduced by half.
- Finish and serve: Return the chicken to the pan and coat in the sauce, then bake until the chicken is cooked through. Serve with the reduction, chives, and pomegranate seeds.
- Storage - Store in an airtight container and keep in the refrigerator for 3 to 4 days. The reduction can be stored separately or in the same container, whichever you prefer. You may want to slice the chicken first to make reheating easier.
- Reheating - Heat in the microwave or low-temperature oven until the chicken is warmed through. Drizzle extra pomegranate reduction before heating or heat separately and add before serving.
- Cookware - To get the chicken skin nice and crispy, you’ll need to use a high level of heat. Most non-stick cookware cannot be used above medium heat without damaging the pan or releasing toxic fumes. So, if you don’t have a cast iron skillet, stainless steel is the next best choice.
How to seed a pomegranate
There are several methods available for removing the delicious, juicy arils from the fruit, but this seems to be the most popular:
- Soften the fruit. Start by rolling the pomegranate around on the counter to loosen the seeds
- Split the rind. Next, run a paring knife around the middle of the fruit, cutting just deep enough to get through the rind.
- Separate the halves. Pull the two halves apart. Then, use one hand to hold one half of the fruit, cut-side down. Hold a wooden spoon in your other hand.
Holding the fruit over a bowl of tap water, use the spoon to slap the outer rind. Squeeze the pomegranate gently while doing this, until all of the seeds are released into the water.
- Finally, scoop the pomegranate arils out of the water with your hands or a slotted spoon.
TIP: If there are still some seeds stuck inside, break the fruit into smaller pieces and submerge them in the water. Then, use your fingers to release the remaining seeds.
Jordanian Roasted Chicken with Pomegranate Sauce
- 2 lbs chicken pieces (See Note 1)
- 1 tsp ground cardamom
- 1 tbsp sumac
- 2 tsp salt separated
- 2 tbsp olive oil
- ⅛ tsp red pepper flakes
- 1 cup pomegranate molasses
- ½ cup chicken stock
- 6 sprigs of fresh thyme tied
- pomegranate seeds
- fresh chives chopped fine
- Preheat oven to 400°F.
- In a small bowl mix the cardamom, sumac and 1 teaspoon salt. Divide and rub the seasoning mix under the skin using your index finger. Season the top on each piece with remaining salt.
- Heat a cast iron pan or skillet on high. Add olive oil to the pan and place the chicken skin side down and turn heat to medium high. Make sure to leave room around each, you want to sear and brown the chicken, not steam it. Brown for 5 minutes each side.
- Remove chicken from pan and set aside. Turn heat to Low, add red pepper flakes, pomegranate molasses, thyme bundle and chicken stock. Bring to a boil and scrape bottom of pan to get all the bits from frying the chicken. Allow to reduce to half. Add chicken back to the pan, turning to coat. Place in the oven and roast for 15-18 minutes, or until internal temp reads 165°F.
- Remove from oven, and spoon pomegranate reduction over chicken. Top with chopped chives, pomegranate seeds and serve.
- I use 2 chicken breasts and thighs each of equal size, bone in with skin on for better flavor. If using boneless chicken, cooking time will be less. Be sure that the internal temp reads 165°F.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.