Persian-Style Date Vinegar & Pomegranate Chicken
A luxurious sweet–sour dish inspired by Persian flavors, where CEREN Date Vinegar balances pomegranate’s fruity depth.
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 3 tablespoons CEREN Date Vinegar
- ½ cup CEREN Pomegranate Molasses
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 1 cup chicken broth
- ¼ cup walnuts, crushed
- Salt and black pepper, to taste
- Fresh pomegranate seeds & parsley for garnish
Instructions
Marinate chicken: Rub chicken with salt, pepper, turmeric, and CEREN Date Vinegar. Let marinate at least 1 hour. The vinegar tenderizes and seasons the meat.
Sear: Heat olive oil in a pan. Brown chicken pieces on both sides until golden. Remove and set aside.
Build sauce: In the same pan, sauté onion and garlic until soft. Stir in cinnamon, crushed walnuts, CEREN Date Vinegar, and pomegranate molasses. Add broth and mix well.
Simmer: Return chicken to the pan. Cover and cook on low for 40 minutes, until tender and coated in a glossy, sweet-sour sauce.
Serve: Garnish with pomegranate seeds and parsley. Pairs beautifully with saffron rice or bulgur pilaf.
👉 A festive dish that highlights date vinegar’s natural caramel tang in a traditional yet elevated way.