Pomegranate-Glazed Chicken With Buttery Pine Nuts

Name: Pomegranate-Glazed Chicken With Buttery Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, finely grated; 1/4 cup plain whole-milk yogurt (not Greek); 1/3 cup plus 2 tablespoons pomegranate molasses; 4 tablespoons honey, divided; 2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton kosher salt, plus more; 1 3 1/2-4-pounds chicken, backbone removed, halved; Extra-virgin olive oil (for drizzling); 2 tablespoons unsalted butter; 1/4 cup pine nuts or blanched slivered almonds; 1 1/2 cups pomegranate juice, room temperature; 1 lime, halved

Servings: persons

4 garlic cloves, finely grated
1/4 cup plain whole-milk yogurt (not Greek)
1/3 cup plus 2 tablespoons pomegranate molasses
4 tablespoons honey, divided
2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton kosher salt, plus more
1 3 1/2-4-pounds chicken, backbone removed, halved
Extra-virgin olive oil (for drizzling)
2 tablespoons unsalted butter
1/4 cup pine nuts or blanched slivered almonds
1 1/2 cups pomegranate juice, room temperature
1 lime, halved

1
Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
2
Let chicken sit at room temperature 1 hour before cooking.
3
Place a rack in top position of oven; preheat to 450u00b0F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
4
Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
5
Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25-30 minutes. Transfer to a cutting board and let rest 15 minutes.
6
Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don't let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
7
Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 garlic cloves, finely grated, 1/4 cup plain whole-milk yogurt (not Greek), 1/3 cup plus 2 tablespoons pomegranate molasses, 4 tablespoons honey, divided, and more.

Yes, Pomegranate-Glazed Chicken With Buttery Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!