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Baked Chicken Thighs with Pomegranate-Date Sauce

A quick and scrumptious dish featuring juicy chicken thighs with a sweet and tangy pomegranate-date sauce, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces bone-in chicken thighs, skin-on For extra flavor
  • Salt and pepper To taste
  • 1 cup pomegranate juice
  • 1/2 cup pitted dates, chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Fresh pomegranate seeds For garnish
  • Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken thighs generously with salt and pepper.
Cooking the Sauce
  1. In a medium saucepan over medium heat, drizzle in the olive oil and add the minced garlic. Sauté until fragrant.
  2. Stir in the pomegranate juice, chopped dates, and cumin, and let this mixture simmer until slightly thickened for about 5–7 minutes.
Baking the Chicken
  1. Place the seasoned chicken thighs in a baking dish and pour the pomegranate-date sauce over them.
  2. Cover the dish with foil and bake for about 30 minutes.
Finishing Touches
  1. Remove the foil and increase the oven temperature to 425°F (220°C).
  2. Bake for an additional 15-20 minutes until the chicken’s skin is golden and crispy.
  3. Garnish with fresh pomegranate seeds and chopped parsley before serving.

Notes

For a healthier version, use skinless chicken thighs. You can substitute pomegranate juice with cranberry juice if needed. Leftovers taste even better the next day when stored in an airtight container in the fridge.