Amit’s Moroccan Pomegranate Chicken

Well, it’s been a minute since I posted here. We moved to the suburbs and I’ve been juggling and adjusting to life as a mom of two. I have been channeling Stella and working to get my groove back, but in the meantime, I’m coming out of semi-retirement today for a very special and meaningful post.

Those who know me (or follow me on social media) know that I am a proud Jewish woman. Watching the events of the last month unfold have been heartbreaking, overwhelming, infuriating and shocking, and at times inspiring and heartwarming. I am both angry and scared watching the daily rise of blatant antisemitism. Anxious to not know if my daughter is safe at her Jewish preschool. Hurt to see close friends avoid the subject or naively downplay the situation. Infuriated to see the Hamas propaganda successfully brainwashing otherwise marginalized groups into thinking they are on the right side of humanity. Frustrated at skewed media coverage. Connected to my Jewish friends and neighbors in an unfamiliar and heartwarming way. Devastated that somehow, the 240 civilian hostages are currently a footnote.

The Hostages and Missing Families Forum has started an initiative, #RecipesForReturn, where bloggers create a recipe inspired by one of the hostages. I am honored to participate. Today, I am sharing Moroccan Pomegranate Chicken, inspired by Amit Buskila, a 28 year old currently held hostage by Hamas.

This is the recording of the last moments Amit’s voice was heard by her family.

Amit is a wonderful cook who loves to make Moroccan food and was even a candidate for Israeli MasterChef. She is a beautiful soul who we pray will be returned safely, immediately. Amit, when you come home, we can cook this together. #BringThemHomeNow

INGREDIENTS

• 10 Bone-In Chicken Thighs, skin on
• 2 tbsp Olive Oil or Avocado Oil
• 1/2 cup Pomegranate Molasses
• 1/3 cup Pomegranate Juice
• 1/4 cup Honey
• 2 tsp Balsamic Vinegar
• 1 Lemon, juiced
• 4 cloves Garlic, chopped
• 1/4 tsp Vanilla Bean Paste
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1/2 cup Pomegranate Seeds
• 1/4 cup Fresh Parsley chopped

INSTRUCTIONS

Preheat oven to 400

In a rectangular baking dish, arrange the chicken thighs (skin side up). Let rest while you make the marinade.

Combine the oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, garlic, vanilla bean paste, salt and pepper in a bowl. Whisk to combine and pour over the chicken.

Bake uncovered for 25 minutes, baste, and then turn up the heat to 450 degrees. Bake for 5 minutes, baste, and return to the oven for 3-5 minutes. Cook until the internal temperature has reached 165 degrees. If you need to cook longer, cook in 5 minute increments while basting, to avoid the skin burning.

Let cool for 5 minutes, and then garnish with the pomegranate seeds and chopped parsley. This Moroccan Pomegranate Chicken pairs beautifully with Israeli couscous or rice.

Am Yisrael Chai
The People of Israel Live
#FreePalestineFromHamas

The 240 hostages abducted and being held by Hamas include citizens of 30 nationalities, innocent babies, children, women and men. This is not about political agendas or taking sides. Holding innocent civilians in captivity (and without being granted medical care from the Red Cross) is a war crime and a crime against humanity. The families of the hostages are in a living nightmare. We must act fast. With every hour that goes by, the hostages’ situation is deteriorating. They are wounded, potentially being tortured, and require immediate medical treatment.

If you would like to participate in the #RecipesForReturn initiative, please email brian@bringthemhome.net

Print Pin

Amit’s Moroccan Pomegranate Chicken

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author Talia Kornfeld

Ingredients

• 10 Bone-In Chicken Thighs skin on
• 2 tbsp Olive Oil or Avocado Oil
• 1/2 cup Pomegranate Molasses
• 1/3 cup Pomegranate Juice
• 1/4 cup Honey
• 2 tsp Balsamic Vinegar
• 1 Lemon juiced
• 4 cloves Garlic chopped
• 1/4 tsp Vanilla Bean Paste
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1/2 cup Pomegranate Seeds
• 1/4 cup Fresh Parsley chopped

Instructions

• Preheat oven to 400
• In a rectangular baking dish, arrange the chicken thighs (skin side up). Let rest while you make the marinade.
• Combine the oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, garlic, vanilla bean paste, salt and pepper in a bowl. Whisk to combine and pour over the chicken.
• Bake uncovered for 25 minutes, baste, and then turn up the heat to 450 degrees. Bake for 5 minutes, baste, and return to the oven for 3-5 minutes. Cook until the internal temperature has reached 165 degrees. If you need to cook longer, cook in 5 minute increments while basting, to avoid the skin burning.
• Let cool for 5 minutes, and then garnish with the pomegranate seeds and chopped parsley. This Moroccan Pomegranate Chicken pairs beautifully with Israeli couscous or rice.

Notes

Adapted from Waves in the Kitchen