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Chicken with Za'atar & Pomegranate Molasses

Low on effort and high on flavor, this pan-seared chicken is redolent with the flavors of pomegranate molasses and za'atar
Course Main
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Caramel Tinted Life


  • 800 gms Chicken thighs and legs
  • 2 cloves of garlic minced
  • 2 tsp chopped parsley I used dried parsley
  • 2 tsp pomegranate molasses
  • 1 tsp za'atar spice
  • 1/2 tsp cinnamon powder
  • Salt for seasoning
  • 1 tsp oilve oil
  • 1 large red onion sliced
  • 1 tsp balsamic vinegar
  • Pomegranate arils for garnish


  • To prepare the marinade, mix together the garlic, parsley, pomegranate molasses, za'atar spice, cinnamon powder, salt and salt with the chicken and keep this aside for at least 30 minutes.
  • In a skillet, heat the olive oil and add the sliced onions
  • Saute until the onions are soft and lightly browned
  • Add the balsamic vinegar to the onions and lower the heat
  • Stir the onions in the balsamic, and add a little water to deg-laze the pan
  • Add the marinated chicken pieces and let it cook in the open skillet on medium heat for around 5 minutes
  • Turn the pieces over every 5 minutes or so to ensure it is cooked evenly
  • After cooking for around 20 minutes, the chicken should be done and the balsamic should be reduced
  • Turn off the heat, add the pomegranate arils and let it rest for 5 minutes at least before serving
  • I served this with a side of pan roasted potatoes, which I made by first par boiling potatoes cubes and then pan roasting then with some sea salt and paprika and olive oil. I also made a quick tomato salad with tomato cubes and a parsley and lemon juice dressing


1) You could substitute pomegranate molasses with regular molasses. Add some cranberry syrup or a tart fruit syrup to regular molasses if you have these at hand
2) You sould also de-glaze the pan with red wine and some chicken stock once done, and serve this as a sauce on the side