Tangy Pomegranate Chicken

Tangy Pomegranate Chicken
  • Servings: 2-6

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About this Recipe


2 tbsp (30 mL) Vegetable oil
1 Package (5 pieces) Maple Leaf Prime Naturally® Chicken Drumsticks
1 package (4 pieces) Maple Leaf Prime Naturally® Chicken Thighs
2 Onions, chopped
2 Red onions, chopped
5 Cloves garlic, minced
1 tsp (5 mL) Paprika
1/2 tsp (2 mL) Cayenne
1/2 tsp (2 mL) Black pepper
1 1/2 tbsp (22 mL) Tamarind paste
3/4 cup (175 mL) Pomegranate juice
1 tbsp (15 mL) Ketchup
1/2 tsp (2 mL) Salt
1 cup (250 mL) Chopped fresh cilantro, divided
Pomegranate seeds


HEAT oil in a large wide pot or Dutch oven over medium-high heat. Add chicken, working in batches and cook 2-3 minutes per side or until golden brown. Remove from pan and set aside. Add onions to the same pot; cook for 4-5 minutes or until soft. Stir in garlic, paprika, cayenne, pepper, tamarind paste, pomegranate juice, ketchup and salt.

RETURN chicken to the pot, nestle into the liquid; cover and simmer for 30 minutes or until the internal temperature of the chicken has reached 185°F (85°C). Stir in ¾ cup (175 mL) cilantro.

ARRANGE chicken on a serving platter and sprinkle with the remaining cilantro, scatter pomegranate seeds on top and serve.


Serve with rice or couscous.

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