Recipes

Pomegranate and Aleppo Pepper Roasted Chicken

Serves 4

| Prep Time: 2 hrs 10 mins

| Cook Time: 45 mins

| Total Time: 2 hrs 55 mins

You may need: Aleppo Pepper

Discover The Recipe

We never have enough tried and true dinner recipes at hand to impress our guests. Our take on a Middle Eastern recipe for Pomegranate and Aleppo Pepper Roasted Chicken will delight and inspire your dinner party. This fun recipe will take you on a culinary adventure through the Middle East in your kitchen. Our chefs feature Aleppo Pepper, a classic MidEast seasoning from the Syrian chili known as a Halabi (halaby) pepper. When ripe, the Halabi pepper is dried, de-seeded and coarsely ground into flakes. Unlike the typical chili pepper flakes that are spicy, Aleppo Pepper flakes offer a milder heat profile with a fruity and tangy notes.  

This recipe also features Pomegranate molasses, a Middle Eastern reduction of pomegranate juice that develops a sweet-sour marinade to transform ordinary chicken thighs into an exotic masterpiece. Pomegranate molasses is one of the main ingredients in Muhammara – a Middle Eastern roasted pepper dip. You can substitute a reduction of honey-lemon or balsamic vinegar and sugar for pomegranate molasses. After marinating, chicken thighs are roasted or grilled until beautifully charred then finished with fresh lemon slices, pomegranate seeds and rosemary. Pair with cooked Basmati rice for an authentic and complete meal. 

Ingredients

  • 8 bone-in chicken thighs (drumsticks or leg quarters are fine as well)

  • Marinade

  •  ¼ cup olive oil 

  • 4 cloves garlic (chopped)

  • 1 Tbsp Piquant Post Aleppo Pepper 

  • 3 Tbsp Pomegranate Molasses (substitute with a reduction of lemon juice and honey; or a reduction of balsamic vinegar and sugar)

  • 1 tsp fresh rosemary (minced)

  • 1 Tbsp lemon juice (about one small lemon) 

  • ½ tsp salt (plus more to taste)

  • Pomegranate seeds, pomegranate molasses and lemon slices (optional, for garnish)

  • To serve: cooked Basmati rice 

Notes

Pomegranate Molasses is a savory, ruby red condiment that is popular in Middle Eastern cooking. It is essentially pomegranate juice that has been reduced until thick and syrup-like and is often used in marinades, salad dressings and sauces to add complex flavor.

If you happen to double the recipe for the marinade, you can store the excess in the refrigerator in an airtight container for up to one week.

Instructions

Prepare the marinade by adding olive oil, garlic, Piquant Post Aleppo Pepper, pomegranate molasses, rosemary, lemon juice and salt to a food processor or small blender and process until smooth and well combined.

Arrange chicken thighs in an oven safe baking dish in a single layer. Pour over the marinade and gently massage chicken to coat evenly with marinade. Cover dish with foil or cling wrap and refrigerate for 2 hours. 

Preheat oven to 400 degrees. Remove chicken from fridge and allow to come to room temperature (~25-30 minutes). When finished, place the baking dish, uncovered, into oven and roast for 40-45 minutes. 

The chicken is finished when nicely browned and caramelized. Thighs should have an internal temperature of 165 degrees and juices should run clear when cut. Remove baking dish from oven, drizzle with a bit of pomegranate molasses or honey and garnish with pomegranate seeds and lemon slices. 

Alternatives & Substitutions

  • This recipe for Pomegranate and Aleppo Pepper Roasted Chicken is a perfect balance of sweet, sour and heat. The addition of pomegranate molasses complements the slight heat from  Aleppo Pepper while adding a tart and fruity flavor. Feel free to substitute pomegranate molasses with honey or agave syrup if you have trouble finding it in stores. You can also add 1 Tbsp of pomegranate juice for that sweet-sour flavor.

  • Aleppo Pepper is a Middle Eastern spice that comes from the Halaby pepper. The chili flakes are red in color with a bright, fruity smell and a mild heat level. You can add Aleppo Pepper to marinades, rubs and salad dressings for a spicy, earthy kick.

  • Feel free to use chicken drumsticks or leg quarters for this recipe. We recommend chicken cuts that are bone-in with the skin still on since this helps to enhance the flavor of the chicken. 

  • For a plant-based version try using plant-based faux chicken or extra firm tofu in place of the chicken thighs. Be sure to follow the cooking instructions on how to prepare the faux chicken and follow accordingly. 

  • Interested in some delicious Middle Eastern side dishes to complete your dinner lineup? Then try our recipes for Lebanese Baba Ganoush and Farro, Pomegranate and Carrot Tabbouleh.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost! 

Pomegranate and Aleppo Pepper Roasted Chicken

Serves

4

Prep Time

2 hrs 10 mins

Cook Time

45 mins

Total Time

2 hrs 55 mins

Piquant Post spice you'll need: Aleppo Pepper

Ingredients

  • 8 bone-in chicken thighs (drumsticks or leg quarters are fine as well)

  • Marinade

  •  ¼ cup olive oil 

  • 4 cloves garlic (chopped)

  • 1 Tbsp Piquant Post Aleppo Pepper 

  • 3 Tbsp Pomegranate Molasses (substitute with a reduction of lemon juice and honey; or a reduction of balsamic vinegar and sugar)

  • 1 tsp fresh rosemary (minced)

  • 1 Tbsp lemon juice (about one small lemon) 

  • ½ tsp salt (plus more to taste)

  • Pomegranate seeds, pomegranate molasses and lemon slices (optional, for garnish)

  • To serve: cooked Basmati rice 

Instructions

  1. Prepare the marinade by adding olive oil, garlic, Piquant Post Aleppo Pepper, pomegranate molasses, rosemary, lemon juice and salt to a food processor or small blender and process until smooth and well combined.

  2. Arrange chicken thighs in an oven safe baking dish in a single layer. Pour over the marinade and gently massage chicken to coat evenly with marinade. Cover dish with foil or cling wrap and refrigerate for 2 hours. 

  3. Preheat oven to 400 degrees. Remove chicken from fridge and allow to come to room temperature (~25-30 minutes). When finished, place the baking dish, uncovered, into oven and roast for 40-45 minutes. 

  4. The chicken is finished when nicely browned and caramelized. Thighs should have an internal temperature of 165 degrees and juices should run clear when cut. Remove baking dish from oven, drizzle with a bit of pomegranate molasses or honey and garnish with pomegranate seeds and lemon slices. 

Notes

  • Pomegranate Molasses is a savory, ruby red condiment that is popular in Middle Eastern cooking. It is essentially pomegranate juice that has been reduced until thick and syrup-like and is often used in marinades, salad dressings and sauces to add complex flavor.

  • If you happen to double the recipe for the marinade, you can store the excess in the refrigerator in an airtight container for up to one week.

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