With their healthy oils and bright-colored vegetables, Mediterranean dishes are known for their amazing heart-helping qualities. This Pomegranate Chicken with Warm Kisir is no exception. Kisir, a traditional Turkish side dish, is typically made with bulgur. We’ve adapted it using millet or rice for a healthy gluten-free alternative.
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Pomegranate Chicken with Warm Kisir
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Ingredients
Chicken
- 2 tsp sumac powder or lemon pepper
- 1 tsp ground cardamom
- 1/4 tsp sea salt
- 4 chicken thighs bone in, skin on
- 1 Tbsp ghee or unsalted butter
- 1/2 cup gluten-free chicken stock
- 2 Tbsp pomegranate molasses or syrup
- 1 Tbsp maple syrup
- 2 thyme sprigs plus extra for garnish
- Generous pinch of crushed dried red chilies
Kisir
- 1 cup jasmine rice or dry millet
- 2 cups boiling water
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp pomegranate molasses or syrup
- 2 Tbsp tomato paste
- 1/4 tsp sea salt
- 14 oz can diced fire-roasted tomatoes
- 1 small unpeeled cucumber finely diced
- 1/2 yellow pepper seeded and diced
- 1/2 cup pomegranate seeds
- 1/4 cup sliced raw almonds toasted
- 1/3 cup each chopped parsley and fresh mint
- freshly ground black pepper to taste
Instructions
- To make chicken, preheat oven to 350 F.
- In small bowl, combine sumac or lemon pepper, cardamom, and salt. Stir to blend. Divide equally among chicken thighs, massaging seasoning under skin with your fingers.
- Heat 10 inch ovenproof or cast iron skillet over medium-high heat. Add ghee or butter and heat till it almost begins to smoke. Add chicken thighs, skin side down, leaving space in between each. Fry until skin becomes a rich golden color, about 5 minutes. Flip chicken and sear underside just until lightly browned. Remove to dish.
- Whisk stock, pomegranate molasses, and maple syrup in skillet. Boil vigorously, with lid ajar, until reduced by half, about 3 minutes. Return chicken to skillet along with any juices that may have collected. Tuck thyme sprigs around chicken and sprinkle with red chilies.
- Bake, uncovered, in oven for 35 minutes, or until meat registers 165 F when tested with meat thermometer in thickest portion of meat. Remove from oven when done.
- Meanwhile, to make kisir, in dry saucepan over medium heat, toast rice or millet just until grains are pale golden and they begin to smell aromatic, about 3 or 4 minutes. Stir in boiling water and return to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from heat; keep covered and allow to rest for 10 minutes.
- While rice or millet cooks, whisk oil, pomegranate molasses, tomato paste, and salt in small bowl. Set aside. Combine tomatoes and their juice, cucumber, and yellow pepper in large bowl and set aside.
- When rice or millet is cooked and has finished resting, stir in oil mixture to evenly coat. Transfer to bowl with tomatoes and gently fold in.
- To serve, place a generous ladle of kisir into each of 4 serving bowls. Rest a chicken thigh on top. Drizzle with some pan juices and scatter with pomegranate seeds, toasted almonds, and chopped herbs. Add black pepper to taste.
Recipe Notes
Sticky sweet
Pomegranate molasses or syrup can be found in specialty food shops or Middle Eastern grocery stores. To make your own, boil pomegranate juice until it’s thickened and refrigerate for up to one month.
Nutrition Facts
Pomegranate Chicken with Warm Kisir
Amount Per Serving
Calories 521
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 5g
25%
Sodium 25mg
1%
Total Carbohydrates 63g
21%
Dietary Fiber 9g
36%
Sugars 13g
Protein 25g
50%
* Percent Daily Values are based on a 2000 calorie diet.
