Pomegranate glazed Chicken Thighs with Avocado ranch Salad.
Great for lunch or dinner - Rothskitchen
Ingredients
- 6 chicken thighs, boneless & skinless
- 4 garlic cloves, crushed
- 1/2 tbsp cumin
- 4 tbsp pomegranate molasses
- 1 tbsp olive oil
- 1/3 cup pomegranate seeds
- Black pepper and Salt to taste
- Lemon juice to taste
Instructions
- Mix the first 7 ingredients to create the chicken marinade.
- Add the marinade to the chicken and rub them thoroughly. Store in a ziploc bag and place in the fridge to marinate for a minimum of 1 hour. (Mine were in the fridge 4 hours)
- Add a small splash of oil to a lidded frying pan and place over a medium-high heat. Add the thighs to the pan when hot. Fry for 2-3 minutes on each side until golden and crisp
- Add the pomegranate seeds, cover, reduce heat to low and cook for another 3 minutes. Uncover and leave to rest for 3 minutes.
- Cut the thighs in 4-5 pieces and sit them on top of the salad, spooning over the cooking juices and the cooked pomegranate seeds.