Chicken Thighs with Love Apple Jam

By Aliwaks
February 28, 2013
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Chicken Thighs with Love Apple Jam

Author Notes: My Aunt Sandy, a fabulous cook in her own right turned me on to this is lush and exotic and doesn't taste anywhere near as inexpensive as it is. There are a few "fancy" add-ins, but the big flavor punch comes from a long slow cook. This takes a really long time, but most of it is waiting occasional stirring time It's a lovely dinner party dish, I usually start the party with homemade hummus with hazelnuts & pita chips then serve the chicken atop a pile of buttery cous-cous and a cucumber yogurt salad with fresh chilies lots of fresh herbs....dessert is mint tea, some big fat dates, the remaining pistachios, whatever fruit is in season and a few chunks of halvah. You can use the remaining Pomegranate juice& fresh Ginger to make Ginger Pomegrante martinis! (This is also wonderful though far less of a cheap eat with Lamb)Aliwaks

Serves: 8-10

  • 12-15 Large bone in Skin on Chicken thighs
  • 5 Cloves garlic
  • 4 cups sliced yellow onion
  • 2 cinnamon sticks or 1.5 tablespoon of ground cinnamon
  • 1/2 cup Chopped fresh ginger
  • 3/4 cup honey
  • 3-4 green cardamon pods
  • 2 cups Pomegranate Juice
  • 3 Large cans crushed San Marzano Tomatoes (not with basil)
  • Salt & Pepper
  • 2 cups Chicken Stock
  • Fresh Mint
  • Fresh Cilantro
  • 1/2 cup Chopped toasted pistachios
  1. Heat olive oil over medium heat ...add Onions, Ginger, Cinnamon Stick, Crushed cardamon pods, 1 tablespoon of ground cumin, Urfa Pepper and season with..salt & pepper
  2. Lower heat and saute until onions soften and get a wee bit brown on the edges, about 15 minutes
  3. Add tomatoes, pomegranate juice & honey, stir well and cook down stirring occasionally for at least 3 hours, maybe more, you want it to get dark and sticky, almost like barbeque sauce, it shoud reduce down at least by half-- You can do this a day ahead
  4. Dry Chicken thighs well and season on both sides with Salt, Pepper & remaining Cumin.
  5. Working in batches brown the Chicken on both sides, make sure they have room or else the will steam and the skin will get want it nice & crisp, but the thighs should not cook through
  6. Once all the chicken is finished layer them in a large dutch oven or any other oven proof dish large enough to hold them in 1 or 2 layers
  7. Pour over chicken and bake @ 350 for 1 hours
  8. Right before serving cover with a flurry of chopped pistachios, mint & cilantro Can be made 1 day ahead and reheated (even better actually)

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Chicken|Entree|Make Ahead|Serves a Crowd|Slow Cook