Step 1

Cut Chicken thighs into 1 inch pieces.

Step 2

Combine balsamic vinegar, olive oil, tomato paste, ginger paste, cumin, paprika, sumac, cardamom, chili powder, salt, and pepper. Rub the sauce all over the chicken.

Step 3

Heat a large sautee pan over medium heat on the stove. Cover your sautee pan with olive oil. Once the oil is heated, add your onions and sautee for about 2 minutes.

Step 4

Add the garlic to your pan and sautee for one minute.

Step 5

Add your chicken to the pan. Cook for 10 minutes before adding the chickpeas.

Step 6

Continue cooking for 5-10 minutes checking the chicken's temperature regularly. When the temperature reaches 165 degrees Fahrenheit, your delicious pomegranate chicken is ready to serve.

Step 7

Pour over rice and add any additional toppings.