Sumac-Spiced Chicken with Pomegranate Molasses Glaze

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared chicken thighs dusted with tangy sumac and finished with a sweet and sour pomegranate molasses glaze. This Middle Eastern-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, sumac, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 25 min Serves 4 Middle Eastern cuisine 400 cal/serving

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Ingredients

6 (about 2 lbs) bone-in, skin-on chicken thighs
2 tbsp sumac
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
3 tbsp pomegranate molasses
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
for serving lemon wedges

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Instructions

Step 1: Pat 6 bone-in, skin-on chicken thighs dry and season evenly with 2 tbsp sumac, 1 1/2 tsp salt, and 1 tsp black pepper, rubbing the spices into the skin.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 7-8 minutes until skin is crisp and golden brown.
Step 3: Flip chicken thighs and cook on the other side for 6-7 minutes until almost cooked through.
Step 4: Add 3 minced garlic cloves and 3 tbsp pomegranate molasses to the skillet, spooning the glaze over chicken; reduce heat to medium-low and cook for another 3-4 minutes until the glaze thickens and coats the chicken.
Step 5: Remove from heat, sprinkle with 1/4 cup chopped fresh parsley, and serve immediately with lemon wedges for squeezing.