Chicken Thighs with Za’atar, Cumin, Pomegranate Molasses, and Honey


Serves 2-4 depending on the size of the chicken thighs.

What you will need:

4 chicken thighs boned, and butterflied.

1 tablespoon and 1 teaspoon Za’atar.

1 teaspoon ground roasted cumin.

½ teaspoon each kosher salt and freshly ground black pepper.

1 tablespoon pomegranate molasses.

1 tablespoon honey

2 tablespoons boiling water.

Preparation:

Bone and butterfly the thighs.

Sprinkle both sides with Za’atar, cumin, salt and pepper.

Mix the pomegranate molasses and honey in the boiling water.

Apply a thin coat of spray cooking oil to a non-stick 12-inch sauté pan and heat over medium-high heat. When the oil begins to bead and brown, add the chicken thighs skin side down and sauté for 6-8 minutes, until the skin is deep brown and crisp. Remove the thighs to a plate, pour off the fat, return the pan to the heat and return the chicken thighs to the pan with the browned-crispy skin side up. Cook for 2 more minutes. Snow pour the pomegranate and honey sauce mixture into the pan. Deglaze the pan and reduce to pomegranate and honey sauce to a syrup. Watch the heat of the pan so as not to burn the honey. When the pomegranate and honey sauce is reduced to a syrup, place the thighs on warm plates and divide the sauce between each serving.

Alternative Preparation:

Soak cedar plank in water for an hour. Use a plank that is large enough to hold all the chicken thighs.

After the cedar has soaked 1 hour. Prepare a charcoal or gas grill. See note below.

When you start the grill place the chicken thighs in a bowl and pour the pomegranate and honey mixture over them. Stir the thighs to assure an even coating of the pomegranate and honey. Leave the thighs to marinade on the in the bowl on the counter while the grill heats up.

When the grill is ready. Place the chicken thighs on the plank, skin side down. Place the plank over the charcoal and depending on your fire, cook 8-12 minutes until the thighs are cooked. For the last minute of cooking remove the thighs from the plank and cook them directly over the charcoals to give them some color from the caramelization of the pomegranate and honey marinade.

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