Recipe: Sweet & Spicy Pomegranate Ginger Chicken Thighs
This chicken recipe is perfect for hot summer nights, starring pomegranate molasses with a fresh and spicy kick of ginger and jalapeno. The savory sweet flavors of the coconut aminos, fish sauce and coconut sugar are absolutely mouthwatering combined with the fresh pop of juicy pomegranate seeds. If you feel like you always cook chicken thighs the same way, not to worry because this recipe is sure to mix things up in the best ways.
If you can’t find pomegranate molasses, feel free to make your own or substitute a tablespoon of preserves. Our juicy chicken thighs are incredibly delicious no matter how they’re prepared, so this recipe is really a showstopper.
Good For The Planet, Good For The Animals And Great For You
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Chicken That’s Raised Right Tastes & Feels Better
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls.
They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- 4 packages of bone-in, skin-on chicken thighs
- Sea salt and freshly ground black pepper
- ¼ cup bison tallow
- 3 large shallots, sliced very thin
- 3-4 cloves of garlic, sliced very thin
- 2 inch piece of fresh ginger, peeled and minced
- ⅓ cup coconut sugar
- 1 cup bison bone broth
- 3 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon pomegranate molasses (can be found at Middle Eastern markets, or make it yourself - there’s lots of recipes available if you do a quick search)
- 1 jalapeno, sliced thin
- ½ cup pomegranate seeds
- ½ cup fresh cilantro, chopped
- Thaw the chicken thighs in the refrigerator overnight. Before cooking, let them sit out at room temperature for approximately twenty minutes - this will help them to cook more evenly. Pat dry with paper towels before cooking.
- In a large, deep skillet, heat two tablespoons of the bison tallow over medium-high heat. Season the chicken thighs generously with sea salt and freshly ground pepper all over. Sear the chicken thighs in batches. Spend about 2 minutes on each side, until a nice golden brown crust forms. Remove and set aside on a plate. Pour the oil out of the skillet and discard (not into the sink - pour into a jar to cool first and then the trash)
- Heat the skillet over medium heat. Add in the remaining two tablespoons of bison tallow, the sliced shallots and garlic, and the minced ginger. Cook until tender and fragrant, about one minute.
- Add ¼ cup of the bison bone broth to the pan. Stir in the coconut sugar. Bring to a boil and stir often until a deep golden brown color develops (approximately five minutes)
- Working carefully to avoid getting splattered, pour in the remaining ¾ cup of bison bone broth. Add in the rice vinegar, fish sauce and pomegranate molasses. Bring everything once again to a boil, and at this point return the chicken thighs to the skillet, skin side facing down. Reduce the heat to a simmer and continue to cook for about ten minutes.
- Flip the chicken thighs over and continue cooking, occasionally spooning sauce over the meat. After about ten minutes the sauce should be thickened and the chicken thighs cooked all the way through (a meat thermometer should always read an internal temperature of 165 degrees Fahrenheit for chicken)
- Transfer the chicken to a large serving dish. Drizzle the sauce from the pan over the meat. Garnish with sliced jalapeno, chopped cilantro and pomegranate seeds. Serve immediately.
Our Team Is Here To Serve You
At Beck & Bulow, we’re passionate about providing the best meat available, delivered straight to your door. All of our meat is ethically sourced and raised the way nature intended. Each of our offerings is hand cut by local butchers with care and precision.
Every order is hand packaged at our Santa Fe warehouse by our team. You will receive your meat in a reusable cooler packed with dry ice to maintain optimal freshness. Feel free to reach out, we’re always happy to answer questions and share cooking recommendations. We’re confident that you will love this meat as much as we do.