Dinner

Spiced Chicken Thighs with Pomegranate Glaze & Crispy Chickpea Farinata

Name: Spiced Chicken Thighs with Pomegranate Glaze & Crispy Chickpea Farinata
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 2 servings
Ingredients: 4 bone-in, skin-on chicken thighs (8 oz each); ¼ cup pomegranate molasses; 2 tablespoons honey; 1 cup chicken stock; 1 cinnamon stick; 3 whole cloves; 2 bay leaves; 1 teaspoon coriander seeds, crushed; 1 teaspoon cumin seeds; 1 cup chickpea flour; ¾ cup water; 1 teaspoon sea salt (plus more for seasoning); ½ teaspoon black pepper; 3 tablespoons olive oil (divided: 2 for farinata, 1 for chicken); 2 sprigs fresh rosemary; 8 oz green chard, roughly chopped; 2 cloves garlic, sliced; ¼ teaspoon Aleppo pepper; Pomegranate arils, 2 tablespoons (garnish); Pomegranate molasses drizzle, 1 teaspoon (finishing)

Bone-in chicken thighs are seared until skin crackles, then braised with a spiced pomegranate-molasses glaze (with warm Middle Eastern spices: cinnamon, clove, bay leaf) until the sauce turns syrupy and clings to the meat. Beside it sits a crispy, crepe-like farinata (chickpea flour cake) finished with rosemary, and charred green chard. It's restaurant-caliber, deeply flavored, and worth the 90-minute investment.

720calper serving 58gprotein 42gcarbs 31gfat 20min prep 70min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this