Description
A vibrant and flavorful Pomegranate and Sumac Marinated Chicken served on a bed of bright and herby greens, featuring a zesty salad dressing and optional pearled couscous, feta or goat cheese, and crushed pistachios as garnish. The chicken is marinated and baked with a complex blend of spices including sumac, cumin, and smoked paprika, balanced by a tangy pomegranate molasses or cranberry reduction, creating a dish that is both refreshing and deeply aromatic.
Ingredients
Scale
Salad Base
- 1 bag arugula, chopped
- 20 stalks green onions (two Trader Joe’s bags), chopped
- 1 bunch parsley, chopped
- 1 bunch dill, chopped
- 1 bunch mint, chopped
- 15 radishes, thinly sliced
- 30 cherry tomatoes, halved or quartered
- 1 small red onion, thinly sliced
- 1 cucumber, scooped, quartered, and sliced
- 1 pomegranate, seeded
Chicken
- 6 chicken thighs
- 2 tbsp olive oil
- 2 tbsp lemon or lime juice
- 2 tbsp pomegranate molasses (or cranberry reduction)
- ½ cup chicken stock
- 3 cloves garlic, minced
- 3 tbsp spice mix (see below) or harissa if preferred
Spice Mix
- 2 tbsp onion powder
- 2 tbsp sumac
- 2 tsp coriander
- 2 tsp oregano
- 1 tsp thyme
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp cinnamon
- ½ tsp cayenne pepper
Salad Dressing
- ⅓ cup pomegranate molasses (or cranberry reduction)
- ⅔ cup apple cider vinegar
- Juice of 2 limes
- 1 tbsp oil
- 1 tbsp spice mix (or harissa)
Cranberry Reduction (Pomegranate Molasses Substitute)
- 2 cups cranberry juice
- 2 tbsp sugar (optional)
Instructions
- Make the cranberry reduction: Combine cranberry juice and sugar in a saucepan. Bring to a boil, then reduce heat to medium and simmer until thick and syrupy, about 30 minutes, yielding approximately ⅓ cup. Remove from heat and set aside to cool. Adjust sweetness if desired.
- Prepare the spice mix: In a small bowl, thoroughly mix together onion powder, sumac, coriander, oregano, thyme, cumin, smoked paprika, paprika, chili powder, black pepper, salt, cinnamon, and cayenne pepper. Set aside.
- Cook the chicken: Preheat the oven to 425°F (220°C). In a baking dish, combine chicken thighs with olive oil, lemon or lime juice, pomegranate molasses (or cooled cranberry reduction), chicken stock, minced garlic, and 3 tablespoons of the spice mix or harissa. Toss well to evenly coat the chicken.
- Bake and shred: Bake the coated chicken thighs for about 25 minutes, or until the chicken is fully cooked and easily shredded with two forks. Shred the chicken directly in the baking dish, then return the shredded chicken to the oven for an additional 5 to 10 minutes to soak up the flavorful juices. Remove from oven and keep warm.
- Make the dressing: Whisk together ⅓ cup pomegranate molasses (or cranberry reduction), apple cider vinegar, lime juice, oil, and 1 tablespoon of the spice mix or harissa until the dressing is well combined.
- Assemble the salad base: In a large bowl, combine chopped arugula, green onions, parsley, dill, mint, sliced radishes, cherry tomatoes, red onion, cucumber, and pomegranate seeds.
- Dress the salad: Pour the prepared dressing over the salad base and toss gently to coat all ingredients evenly to taste.
- Serve: Plate the dressed salad and top generously with the shredded pomegranate and sumac marinated chicken. Optionally, garnish with cooked pearled couscous, crumbled feta or goat cheese, and crushed pistachios for added texture and flavor.
Notes
- Serves approximately 6 to 7 people.
- This recipe began as an experiment focusing on bright and acidic herby salads, rather than a professionally developed dish.
- Adjust the spice mix and acidity according to personal taste preferences.
- Pomegranate molasses is preferred for authentic flavor, but cranberry reduction is an excellent substitute if you don’t have it on hand.