# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
→ Pomegranate Glaze
05 - 1 cup unsweetened pomegranate juice
06 - 2 tablespoons honey
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon ground cumin
09 - 1 minced garlic clove
10 - ¼ teaspoon crushed red pepper flakes
→ Garnish
11 - ½ cup pomegranate arils
12 - 2 tablespoons fresh chopped parsley
# Preparation Steps:
01 - Preheat your oven to 400°F (200°C).
02 - Thoroughly pat the chicken thighs dry using paper towels. Season both sides generously with kosher salt and black pepper.
03 - Heat the olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4 to 5 minutes until deeply golden brown. Turn over and sear the other side for 2 to 3 minutes.
04 - While the chicken sears, combine the pomegranate juice, honey, balsamic vinegar, ground cumin, minced garlic, and crushed red pepper flakes in a small saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for 8 to 10 minutes, stirring occasionally, until it thickens into a syrupy consistency.
05 - Spoon approximately half of the prepared glaze evenly over the seared chicken thighs. Carefully transfer the skillet to the preheated oven. Roast for 20 to 25 minutes, basting the chicken with additional glaze once or twice during the cooking process, until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
06 - Remove the skillet from the oven and allow the chicken to rest for 5 minutes before serving.
07 - Garnish the Pomegranate Glazed Chicken Thighs with fresh pomegranate arils and chopped parsley just before presenting.
