Sticky Pomegranate Molasses Chicken Drumsticks

• 8 chicken drumsticks
• 1/4 cup pomegranate molasses
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together pomegranate molasses, soy sauce, honey, garlic, cumin, and smoked paprika.
3. 3 Season drumsticks with salt and pepper.
4. 4 Heat olive oil in an oven-safe skillet over medium heat. Sear drumsticks until browned.
5. 5 Pour the glaze over the drumsticks, ensuring they're well coated.
6. 6 Transfer skillet to the oven and bake for 30-35 minutes, basting halfway through.
7. 7 Serve hot.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Use chicken thighs for a richer flavor.
• Add a splash of orange juice to the glaze for brightness.

Substitutions

• Substitute pomegranate molasses with grenadine and a splash of lemon juice.
• Use coconut aminos for a gluten-free soy sauce alternative.

Pairings

• Basmati rice
• Roasted vegetables
• Fresh flatbread

Nutrition

Tips

• For extra tang, squeeze fresh lemon juice over the drumsticks before serving.
• Baste frequently for a richer glaze.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with fluffy basmati rice and a side of roasted vegetables.
• Pair with a crisp cucumber and yogurt salad.

FAQ