Pomegranate Chicken with Baharat Sweet Potatoes
By Jackie GochenouerPublished on December 21, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed2½ teaspoons table salt, divided1 pound sweet potatoes, peeled and cut into ½-inch pieces2¼ cups water, divided1 teaspoon baharat 3 tablespoons pomegranate molasses ½ cup pomegranate seeds 3 tablespoons extra-virgin olive oil 1 teaspoon red pepper flakes 1⅔ cups couscous ¼ cup fresh mint leaves, torn
Before You Begin
One 10-ounce box of couscous will yield the 1⅔ cups needed for this recipe. If you can't find baharat, you can substitute ½ teaspoon of paprika, ¼ teaspoon of pepper, ⅛ teaspoon of ground cumin, and a pinch of ground cloves.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Sprinkle chicken with 1 teaspoon salt and place skin side down in cold 12-inch nonstick skillet. Cook over medium-high heat until skin is golden brown, about 10 minutes. Flip and continue to cook until flesh side is lightly browned, about 3 minutes. Transfer chicken to plate and pour off all but 2 teaspoons fat from skillet.
- Combine potatoes, ¼ cup water, baharat, and ½ teaspoon salt in now-empty skillet. Brush chicken all over with molasses and arrange on top of potatoes, skin side up. Bake until potatoes are fork-tender and chicken registers at least 175 degrees, 18 to 20 minutes. Sprinkle pomegranate seeds over chicken and potatoes.
- Meanwhile, bring oil, pepper flakes, remaining 2 cups water, and remaining 1 teaspoon salt to boil in large saucepan. Stir in couscous. Cover, remove from heat, and let stand for 5 minutes. Fluff with fork. Serve, garnished with mint, with chicken and potatoes.
Time
45 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2½ teaspoons table salt, divided
1 pound sweet potatoes, peeled and cut into ½-inch pieces
2¼ cups water, divided
1 teaspoon baharat
3 tablespoons pomegranate molasses
½ cup pomegranate seeds
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
1⅔ cups couscous
¼ cup fresh mint leaves, torn
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2½ teaspoons table salt, divided
1 pound sweet potatoes, peeled and cut into ½-inch pieces
2¼ cups water, divided
1 teaspoon baharat
3 tablespoons pomegranate molasses
½ cup pomegranate seeds
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
1⅔ cups couscous
¼ cup fresh mint leaves, torn
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2½ teaspoons table salt, divided
1 pound sweet potatoes, peeled and cut into ½-inch pieces
2¼ cups water, divided
1 teaspoon baharat
3 tablespoons pomegranate molasses
½ cup pomegranate seeds
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
1⅔ cups couscous
¼ cup fresh mint leaves, torn
Why This Recipe Works
Baharat and pomegranate molasses added earthy spice and tangy sweetness to these skillet-roasted sweet potatoes and chicken. Cutting the sweet potatoes into small pieces ensured that they cooked through in the same time as the chicken thighs.
Before You Begin
One 10-ounce box of couscous will yield the 1⅔ cups needed for this recipe. If you can't find baharat, you can substitute ½ teaspoon of paprika, ¼ teaspoon of pepper, ⅛ teaspoon of ground cumin, and a pinch of ground cloves.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Sprinkle chicken with 1 teaspoon salt and place skin side down in cold 12-inch nonstick skillet. Cook over medium-high heat until skin is golden brown, about 10 minutes. Flip and continue to cook until flesh side is lightly browned, about 3 minutes. Transfer chicken to plate and pour off all but 2 teaspoons fat from skillet.
- Combine potatoes, ¼ cup water, baharat, and ½ teaspoon salt in now-empty skillet. Brush chicken all over with molasses and arrange on top of potatoes, skin side up. Bake until potatoes are fork-tender and chicken registers at least 175 degrees, 18 to 20 minutes. Sprinkle pomegranate seeds over chicken and potatoes.
- Meanwhile, bring oil, pepper flakes, remaining 2 cups water, and remaining 1 teaspoon salt to boil in large saucepan. Stir in couscous. Cover, remove from heat, and let stand for 5 minutes. Fluff with fork. Serve, garnished with mint, with chicken and potatoes.
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