Pomegranate-Glazed Chicken Thighs

Ingredients

2 Tbs. cornstarch

2 Tbs. za’atar

1/2 tsp. Aleppo pepper or crushed red pepper flakes

1-1/2 lb. boneless, skinless chicken thighs

1 Tbs. finely chopped garlic

Kosher salt and freshly ground black pepper

4 tsp. vegetable oil

1 Tbs. pomegranate molasses

1 scallion, thinly sliced on the diagonal

1/3 cup lightly toasted walnuts, crumbled

Lemon wedges, for serving

Nutritional Information

Preparation

In a small bowl, combine the cornstarch, za’atar, and Aleppo pepper. In a large bowl, toss the chicken with the garlic, and season generously with salt and pepper. Rub the spice mixture into the chicken.

Heat the oil in a 12-inch heavy-duty skillet over medium heat. Add the chicken in a single layer and cook until well browned, 6 to 7 minutes. Flip and cook the second side until browned, another 6 to 7 minutes. Drizzle with the pomegranate molasses, sprinkle with the scallion and nuts, and serve with the lemon wedges.

source:http://www.finecooking.com