Pomegranate chicken Sally-Ann Thwaites Cooking from the heart

A stunning, show stopper that's perfect for a Yom Tov meal

  • place PRE 10 minutes
  • place COOK 1 hr 30 minutes
  • place SERVES 8
  • printicon

 I love to make this beautiful-looking dish for Rosh Hashanah as the festival is associated with pomegranates, but it’s good at any time. If you want to add vegetables to this dish, it works well to cook the chicken with sliced fennel and onions.

Recipe extracted from charity Cooking From the Heart. Purchase copies here


  • Preheat the oven to 180°C.
  • Chop the garlic cloves and green chillies.
  • Mix the pomegranate molasses with the oil, salt and pepper, garlic and chilli and pour over the chicken.
  • Place the chicken in an oven dish and cover with foil.
  • Cook for 1 hour, then remove the foil and let the chicken brown, turning it over to brown both sides.
  • Sprinkle the chicken with the pomegranate seeds just before serving.

8 chicken thighs

8 chicken wings

4 garlic cloves

1 ½ green chillies

6 tbsp pomegranate molasses

2 tbsp vegetable oil

1 tsp salt

1 tsp freshly ground black pepper

85g pomegranate seeds

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