Pomegranate and Za’atar Braised Chicken

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Taste, like language, is learned. We grow up eating certain foods and experiencing certain flavors. We do so during our most formative years, our childhoods, and so we connect them, strongly, with events and feelings. Our memories become multi-sensory and they are brought to the surface with a simple bite or a bare sniff.

We all have our Proustian madeleines. For me, it’s Middle-Eastern food (and I include Greek food in that category). No matter what it is and what its country of origin, Greek, Turkish, Lebanese, Syrian, it’s food that feels like home. It’s my comfort food.dsc05352

When I saw this recipe on Chocolate & Zucchini, I knew that I would love it. Combining za’atar (the spice mix found throughout the Middle East) and pomegranate molasses makes complete sense for my taste buds. And I was right. The result is succulent chicken that is deeply fragrant from the za’atar spices, with a tangy sweet sauce and caramelized onions. It warms your soul. It’s the kind of dish you serve and people immediately ask for the recipe, which is incredibly simple to make. And for some of us, it tastes like home.
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Pomegranate and Za’atar Braised Chicken – Adapted from Chocolate & Zucchini

Serves 2-3

Ingredients:

3 tablespoons soy sauce or tamari (make sure it is gluten-free as needed)
2 tablespoons pomegranate molasses
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon za’atar
2 teaspoons ground cumin
1/2 teaspoon fine sea salt
1 medium yellow onion, diced
3 cloves garlic, peeled and lightly smashed
1.5-2.5 lbs bone-in, skin-on chicken thighs

Directions:

In a large bowl, whisk together all the ingredients except the chicken, the onion, and the garlic. Add the diced onion and stir well. Add the garlic and the chicken thighs and use your hands to mix them well with the marinade. Cover and marinate in the fridge anywhere between 30 min and 10 hours.

Preheat the oven to 175°C (325°F).

Place the chicken with its marinade in a Dutch oven or other heavy, ovenproof pot with a lid.

Place the lid on the pot, put it in the oven, and cook for 1 1/4 hours, until the thighs are cooked through.

Serve with steamed rice or couscous, spooning the sauce over the chicken and the rice/couscous.

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