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Pomegranate Date Pargiyot
Photo attribution: John Uher
Ingredients
Meat- serves 6
- 2 ½ pounds pargiyot (boneless, skinless chicken thighs), about 8-10
- 10 cloves fresh garlic, minced (about 2 tablespoons)
- ¼ cup cornstarch
- ¼ cup Za’atar
- 1 teaspoon Aleppo pepper or red pepper flakes 2-3 tablespoons canola oil
- ½ teaspoon sumac
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup Pomegranate molasses or syrup
- 8-10 pitted dates, like Medjool, chopped into ¼-inch dice
- 1 scallion, sliced on the diagonal for garnish
INSTRUCTIONS
Place the pargiyot into a large bowl. Toss with the minced garlic.
In a small bowl, stir the cornstarch, za’atar, red pepper, sumac, black pepper, and salt. Right before cooking, sprinkle it on the chicken and rub it into each thigh to evenly coat each on all sides.
Heat the oil in a large (14-inch) skillet over medium heat. Add the chicken, in a single layer. Cook for 7-8 minutes. Using tongs, turn each piece and cook on the other side for 7 -8 minutes. Drizzle with the pomegranate molasses. Add the dates. Cook for 30 seconds and remove from heat. Don't leave longer or the pomegranate molasses will burn.
Serve immediately garnished with sliced scallions.
