bonappetit4.8
Sheet-Pan Pomegranate Chicken With Walnut Relish
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●saucepan
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
Place a rack in upper third of oven and preheat to 425°. Place 1½ lb. skinless, boneless chicken thighs (about 6), patted dry, in a large bowl. Drizzle 1 Tbsp. extra-virgin olive oil over, season with kosher salt and freshly ground pepper, and toss to coat.
½ lb. skinless, boneless chicken thighs (about 6), patted dry1. extra-virgin olive oil, divided6 TbspFreshly ground pepper
2
Whisk ¼ cup balsamic vinegar, ¼ cup pomegranate molasses, 3 Tbsp. Worcestershire sauce, and 2 tsp. ground cumin in a small saucepan. Drizzle 3 Tbsp. over chicken; toss to coat. Stir a pinch of salt into remaining sauce in pan; set aside.
. Worcestershire sauce3 Tbsp. ground cumin2 tsp
3
Arrange chicken on a rimmed baking sheet and roast until lightly browned, 13–⏱️ 16 minutes. Remove from oven.
4
Meanwhile, toast 1 cup raw walnuts in a single layer on another rimmed baking sheet, stirring once, until golden brown, 5–⏱️ 8 minutes. Remove from oven.
raw walnuts1 cup
5
Set reserved sauce in pan over medium-high heat and cook, stirring occasionally, until thick and syrupy, about ⏱️ 5 minutes.
6
Heat broiler. Brush chicken with sauce, then broil until cooked through and deeply browned and blistered in spots, about ⏱️ 5 minutes. Remove from heat and brush with more sauce.
7
Coarsely chop walnuts and transfer to a medium bowl. Add 1 garlic clove, finely grated, ½ tsp. crushed red pepper flakes, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining 5 Tbsp. extra-virgin olive oil and mix to combine walnut relish.
. extra-virgin olive oil, divided6 Tbsp
8
Transfer chicken to a platter and spoon walnut relish over. Scatter 1 large scallion, thinly sliced on a diagonal, ¼ cup (packed) mint leaves, large leaves torn, and some pomegranate seeds on top.
large scallion, thinly sliced on a diagonal1Pomegranate seeds (for serving)
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