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Baharat Spiced Pomegranate Chicken

A beautifully plated Baharat Spiced Pomegranate Chicken with glistening pomegranate seeds and fresh mint garnish, showcasing the rich blend of spices and flavors

By Debbie Kornberg

This dish was taught to me by my friend Manijeh. Her Persian style of cooking has had a great influence on me. I played around with the dish and decided to add a little Baharat spice to give it some earthy fall flavors reminiscent of Pumpkin Spice with a savory twist.


1 cut up chicken with bone (skin optional)

2 + 1 Tbsp. SPICE + LEAF Premium Olive Oil

1 cut up onion, diced

1.5 tsp. ground turmeric

1 tsp. SPICE + LEAF Baharat Spice Blend

¼ tsp. ground cumin

½ cup pomegranate molasses

1 Tbsp. Honey

Optional: Pomegranate Seeds to decorate on top after chicken is prepared

¼ cup fresh mint to decorate after chicken is prepared



  1. Wash cut pieces of chicken and let them dry in a strainer or pat dry with a paper towel.

  2. Using a large frying pan, heat olive oil and add diced onions and turmeric, Baharat Spice and cumin on medium heat, and sauté for a few minutes.

  3. Remove spiced onions from pan and place in a bowl. Set aside.

  4. Turn stove onto high heat and place chicken in pan. You will want to get a little sear on the chicken until they are lightly browned on both sides.

  5. Add back spiced onions into pan. Place around the chicken. 

  6. In a bowl, mix the honey with the pomegranate molasses and pour it over the chicken, making sure all of the pieces are brushed with the sauce. Pour a little water in and cover pan. Turn the flame down to medium-low heat and cook for about 30 to 45 minutes. It will need to be checked often as it does not have a lot of liquid, add water. Check chicken with fork or thermometer. Temperature should read at 165 degrees when fully cooked.

  7. On a platter, arrange cut up chicken, pour the leftover sauce over it, add the pomegranate seeds and mint to decorate.

Baharat Spice Blend

Baharat Spice Blend

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