difficulty
Beginner
Servings
2 servings
Prep time
15 min
Cooking time
30 min
Calories
670 kcal
I first made this recipe after buying a bottle of pomegranate molasses and having absolutely no idea what to do with the rest of it. I started experimenting with a simple chicken glaze, and the result was much better than I expected. The sauce turned dark, sticky, and slightly tangy, and I knew it needed something salty on the side.
That’s where the crispy feta rice came in. Now, this is one of those dinners I make whenever I want something a little different without spending hours in the kitchen.
Why You’ll Love This Recipe
This recipe is sweet, tangy, and packed with flavor. The sticky pomegranate chicken pairs perfectly with the salty crispy feta rice, while the cucumber and fresh herbs keep everything light and fresh.
It’s easy to make, a little different from your usual dinner, and looks impressive enough to serve to guests.
Ingredients
- Sticky Pomegranate Chicken:
- 350 g boneless chicken thighs, cut into pieces
- 1 tbsp olive oil
- 3 tbsp pomegranate molasses
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp chili flakes
- Crispy Feta Rice:
- 150 g jasmine rice
- 100 g feta, cut into small cubes
- 1 tbsp butter
- 1 tsp olive oil
- 2 tbsp chopped parsley
- Black pepper
- To Finish:
- Fresh cucumber
- Pomegranate seeds
- Fresh mint
- Green onions
- Lemon wedges
Instructions
- Cook the jasmine rice until soft and fluffy.
- Heat the olive oil in a skillet and fry the feta cubes until golden on a few sides. Remove carefully and set aside.
- Cook the chicken in the same skillet for 5–6 minutes until deeply golden.
- Mix the pomegranate molasses, honey, soy sauce, garlic, cumin, and chili flakes.
- Pour the glaze over the chicken and simmer for 3–4 minutes until dark, sticky, and glossy.
- Stir the butter, parsley, and black pepper through the warm rice.
- Gently fold the crispy feta pieces into the rice.
- Serve the feta rice with the sticky pomegranate chicken.
- Finish with cucumber, pomegranate seeds, fresh mint, and lemon.
Nutrition per serving
- Protein: ~39 g
- Fat: ~27 g
- Carbohydrates : ~70 g
- Fiber: ~3 g
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Make Ahead & Meal Prep
You can prepare the pomegranate chicken and rice up to 3 days in advance. Store them separately in airtight containers and add the cucumber, mint, and pomegranate seeds just before serving.
For meal prep, divide the rice and chicken between containers and refrigerate for up to 4 days. Reheat until hot, then add the fresh toppings. I recommend keeping the feta separate if you want it to stay slightly crispy.
Tips
- Use chicken thighs for the juiciest and most tender result.
- Let the chicken caramelize before adding the glaze for extra flavor.
- Keep an eye on the pomegranate glaze; it can thicken quickly.
- Pat the feta dry before frying so it browns better.
- Fold the crispy feta into the rice gently to keep the pieces intact.
- Add the cucumber, mint, and pomegranate seeds just before serving for the freshest flavor.
- A squeeze of fresh lemon at the end helps balance the sweetness of the glaze.
Variations
I’ve tried a few different versions of this recipe, but the original is still my favorite. If you want to experiment, try these:
- Spicy Version – Add extra chili flakes or harissa to the glaze.
- Halloumi Version – Swap the crispy feta for golden halloumi.
- Pistachio Version – Add chopped pistachios for extra crunch.
- Couscous Version – Replace the jasmine rice with pearl couscous.
- Lamb Version – Use lamb meatballs instead of chicken.
All of these work well, but I still think the sticky pomegranate chicken with crispy feta rice has the best balance of sweet, salty, and tangy flavors.
FAQ
Pomegranate molasses is a thick syrup made from reduced pomegranate juice. It has an intense sweet and sour flavor and is often used in Middle Eastern cooking.
Yes, but you’ll need to reduce it in a saucepan until thick and syrupy. Regular pomegranate juice is much thinner than pomegranate molasses.
The outside can become beautifully golden when fried in a hot pan. The inside will still stay slightly soft and creamy.
You can, but it won’t become as crispy. Cubes cut from a block of feta work best.
Recipe by vino
I love this recipe because the combination of sticky pomegranate chicken and crispy feta rice is something I don’t make often, but every time I do, I wonder why I waited so long. The sweet and tangy glaze works so well with the salty feta, while the fresh mint and cucumber keep every bite balanced.
It’s colorful, full of flavor, and one of those dinners that always feels a little more special than the effort it takes to make.
