Pomegranate Chicken

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  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 cup diced carrots
  • 1 pound boneless chicken thighs, cubed
  • 4 roasted garlic cloves, smashed
  • 1/2 cup pomegranate molasses
  • 1-2 tablespoons brown sugar or honey (taste to see if sauce is too sour and adjust)
  • 2-3 tablespoons chicken stock
  • 1/2 teaspoon ground saffron threads, optional
  • Salt and pepper, to taste
  • 2 cups cooked basmati rice, for serving


  1. In a large sauté pan over medium heat, warm oil. 
  2. Add in onions and carrots then sauté for 5 to 7 minutes. 
  3. Place in the chicken and brown on all sides. 
  4. Add roasted garlic, pomegranate molasses and brown sugar (or honey). 
  5. Add chicken stock, starting with 2 tablespoons and adding more if needed (it is supposed to be on the thicker side.). Then add saffron threads (if using) and season with salt and pepper. 
  6. Bring to a boil. 
  7. Reduce heat to medium-low and continue to cook for 25 minutes. 
  8. Check to see if the sauce is too sour and adjust. 
  9. If the sauce is too thick, remove the chicken and use a hand blender to smooth it out and then add chicken back in.
  10. Serve over rice.