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Export 15 ingredients for grocery delivery
Step 1
Prepare the spice rub by combining the rub ingredients in a small bowl.
Step 2
Pat chicken thighs dry and begin to apply the spice rub generously. Be sure to lift skin carefully and apply some or the spice rub underneath; this is very important for flavor.
Step 3
Place chicken in a large dish on a bed of red onions (use 1/2 the amount of onions you sliced earlier). Cover and refrigerate for at least two hours.
Step 4
Take chicken out of the fridge and let sit in room temperature for 15-20 minutes.
Step 5
Preheat oven to 450 degrees F.
Step 6
When ready, heat one tbsp of olive oil in a large and heavy skillet. Turn heat to medium-high and brown chicken thighs on both sides, beginning with skin-side. Place browned chicken in a large roasting pan.
Step 7
To the same skillet, add a little more oil, if needed. Now, on medium-high heat, saute the remaining onion slices for 3-5 minutes or until slightly browned.
Step 8
To the sauteed onions, add white wine and let simmer to reduce. Now add pomegranate molasses, bay leaf, seasoned salt, and chicken broth. Let the liquid simmer together for about 5-7 minutes to develop a nice pomegranate-wine sauce/broth.
Step 9
Remove bay leaf and pour the pomegranate-wine sauce/broth over the chicken thighs in the roasting pan.
Step 10
Cover and bake in 450 degree F-heated oven for 20 minutes. Then, uncover and bake on the lowest oven rack for another 25-30 minutes or until fully cooked.
Step 11
Remove from oven and let sit for five minutes.
Step 12
Serve with a garnish of dried mint leaves and fresh pomegranate seeds.
Step 13
Try these Greek potatoes as a side dish.
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