Ingredients
- 3 pounds chicken chicken thighs (bone-in, skin-on, 8 chicken thighs
- Kosher salt and fresh ground pepper
- 4 tablespoons oil (vegetable oil)
- 3 large shallots, thinly sliced
- 6 garlic cloves, thinly sliced
- Gingerroot (one 2-inch piece of ginger, peeled and julienned)
- 1/3 cup packed light brown sugar
- 1 cup chicken stock
- 3 tablespoons vinegar (rice vinegar)
- 1 tablespoon fish sauce
- 1 tablespoon molasses (pomegranate molasses)
- 1 jalapeño, sliced
- 1/2 cup pomegranate arils
- 1/2 cup cilantro leaves (fresh)
How to Make
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Step 1: In a large high-sided skillet, heat 2 tablespoons of oil over medium-high. Season chicken with salt and pepper. Working in two batches add chicken to skillet. Sear, turning to brown all over, about 2 minutes per side. Remove to a plate. Pour the oil out of the skillet and discard.
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Step 2: Return skillet to medium. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook, stirring, until softened, about 1 minute.
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Step 3: Pour ¼ cup stock in the pan and add brown sugar. Boil, stirring frequently, until deep golden in color, about 5 minutes.
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Step 4: Carefully and slowly, pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate molasses. Bring to a boil, and return chicken to skillet, skin side down. Reduce to a simmer, and cook for 10 minutes. Turn chicken and continue to cook, basting occasionally, until the sauce thickens and the chicken is cooked through, about 10 minutes more.
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Step 5: Transfer chicken to a platter, drizzle sauce over, and top with jalapeno, pomegranate arils, and cilantro.
We hope you enjoy this recipe!
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