Slow-Cooked Chicken with Tahini and Pomegranate Molasses

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent chicken thighs braised slowly in a tangy blend of tahini and sweet pomegranate molasses, finished with toasted sesame seeds. This middle eastern-inspired chicken ready in about 70 minutes pairs bone-in, skin-on chicken thighs, olive oil, large onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 Middle Eastern cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in, skin-on chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin, then brown them skin-side down for 5-6 minutes until golden and crispy. Flip and brown the other side for 3 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large thinly sliced onion and sauté for 5 minutes until soft and translucent.
  3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1/3 cup tahini and 3 tbsp pomegranate molasses, mixing well to combine.
  4. Step 4: Pour in 1 cup chicken broth, scraping any browned bits from the bottom, and bring to a simmer.
  5. Step 5: Return the chicken thighs to the pot, skin side up, cover, reduce heat to low, and cook gently for 45 minutes until the chicken is tender and the sauce thickens.
  6. Step 6: Sprinkle 2 tbsp toasted sesame seeds over the chicken and garnish with 1/4 cup fresh cilantro leaves before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Chicken with Tahini and Pomegranate Molasses take to make?

Total time is about 70 minutes (15 min prep + 55 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 Slow-Cooked Chicken with Tahini and Pomegranate Molasses?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Chicken with Tahini and Pomegranate Molasses?

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 Slow-Cooked Chicken with Tahini and Pomegranate Molasses 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.

What goes well with Slow-Cooked Chicken with Tahini and Pomegranate Molasses?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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