Pan-Seared Pomegranate Chicken

cooking-time15 min cooking-servings3-4 SERVINGS


  • 900g or 3 pieces (1 packet) Sadia Chicken Boneless Leg
  • 2 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Cumin
  • ½ tsp Ground Black Pepper
  • ½ tsp Ground Ginger
  • ½ tsp Chili Powder
  • ⅓ Cup Pomegranate Juice
  • 4 tbsp Honey
  • 1 tbsp Balsamic Vinegar
  • 1 small Lemon – juiced
  • 1 small Shallot – finely chopped
  • 3 cloves Garlic – minced
  • 2 tsp Cornstarch
Optional Garnishes:
  • Fresh Parsley, Pomegranate Arils, Slices of Lemon


  1. In a small bowl, combine the kosher salt, cumin, pepper, ginger, and chili powder. Place the chicken onto a clean work surface and generously sprinkle the seasoning mix all over both sides. Use your hands to rub the seasonings into the chicken. Set the spice rubbed chicken aside.
  2. In a mixing bowl, whisk together the pomegranate juice, honey, vinegar, and lemon. Set the sauce aside.
  3. Heat the oil in a pan over medium heat. Once the oil is simmering, add the seasoned chicken to the pan. Cook the chicken until golden brown and almost cooked all the way through, about 4-6 minutes per side. Remove the chicken from the hot pan and transfer to a clean plate and set it aside.
  4. To the same pan, add the shallot and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
  5. Add the pomegranate mixture and increase the heat to medium-high to bring the sauce to a rapid simmer. Meanwhile, in a small bowl, combine the cornstarch with 2 tablespoon of water and whisk to combine.
  6. Once the sauce is simmering, add the cornstarch mixture to the skillet and whisk well to fully incorporate. After whisking well, reduce the heat to medium-low and simmer the pomegranate sauce, stirring occasionally, for 3-4 minutes or until the sauce is thickened and coats the back of a spoon.
  7. Add the chicken along with any juices that have collected on the plate to the skillet. Turn to coat the chicken in the sauce. Cover the skillet and cook until the chicken is just cooked through and reaches an internal temperature of 80°C.
  8. Garnish the skillet of chicken with chopped fresh parsley, a handful of pomegranate arils, and a few slices of lemon. Serve with couscous or salad and enjoy!

Chicken Boneless Leg

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