Pomegranate-Glazed Chicken Thighs with Cumin and Coriander

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs glazed with a sweet and tangy pomegranate molasses sauce, accented by warm cumin and coriander spices for a Middle Eastern flair. This middle eastern-inspired chicken (gluten free) ready in about 35 minutes pairs divided salt, divided black pepper, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (11 ratings) Prep: 10 min Cook: 25 min Serves 4 Middle Eastern cuisine 380 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp ground coriander.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs skin side down and cook for 6-7 minutes until the skin is golden and crisp. Flip and cook an additional 5 minutes.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 1/4 cup pomegranate molasses and 1/2 cup chicken broth. Simmer gently for 10 minutes, spooning the glaze over the chicken occasionally until sauce thickens and chicken reaches an internal temperature of 165°F.
  5. Step 5: Remove from heat and garnish with 1/3 cup pomegranate seeds and 2 tbsp chopped fresh mint leaves before serving warm with rice or flatbread.

Frequently asked questions

How long does Pomegranate-Glazed Chicken Thighs with Cumin and Coriander take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pomegranate-Glazed Chicken Thighs with Cumin and Coriander?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided salt from drying out.

Can I substitute ingredients in Pomegranate-Glazed Chicken Thighs with Cumin and Coriander?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pomegranate-Glazed Chicken Thighs with Cumin and Coriander for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pomegranate-Glazed Chicken Thighs with Cumin and Coriander gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes