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  • 2 tablespoons ancho chili powder
  • 1/2 cup pomegranate molasses
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 6 bone-in chicken thighs
  • 3 tablespoons pomegranate seeds


  1. Preheat oven to 400F.
  2. Combine chili powder, molasses, honey, salt and pepper in a small bowl to form a paste. Rub paste on chicken thighs and place in a roasting pan.
  3. Roast chicken 30 to 40 minutes, until juices run clear when pierced with a fork.
  4. Serve chicken with pomegranate seeds.

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The recipe was originally published as Chile-Pomegranate Chicken Thighs on

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