Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1.5 pounds of boneless, skinless chicken thighs dry and season them all over with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   In a small saucepan, combine 1 cup of fresh pomegranate juice, 2 tablespoons of honey, 1 minced chipotle pepper in adobo, 1 tablespoon of adobo sauce, 2 minced garlic cloves, and 1 tablespoon of lime juice, then bring the mixture to a simmer over medium heat and reduce it slightly for 8-10 minutes until it thickens into a glaze.

3. 3

   Heat 0.25 cup of olive oil in a large skillet over medium-high heat until shimmering, then carefully place the seasoned chicken thighs into the hot skillet.

4. 4

   Sear the chicken thighs for 6-8 minutes per side, or until they are golden brown and cooked through to an internal temperature of 165°F (74°C).

5. 5

   Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes, tented loosely with foil.

6. 6

   Drizzle half of the prepared pomegranate-chipotle glaze over the rested chicken thighs.

7. 7

   Garnish the pan-seared chicken generously with 0.5 cup of fresh pomegranate arils and 0.25 cup of chopped fresh cilantro before serving.