Pomegranate-Glazed Chicken with Crispy Za’atar Polenta: My January Comfort Plate
January is when I want my food to feel like a warm coat—still beautiful, still bright, but unapologetically comforting. This dish was born from that exact mood: golden chicken lacquered with pomegranate molasses until it’s sticky-sweet and glossy, laid over crispy-edged za’atar polenta like a crunchy hug, then cut with bitter charred radicchio and fennel.
The inspiration is straight from my two homes. In Tel Aviv, pomegranate shows up everywhere—salads, sauces, even scattered over hummus like jewels. In London, winter pushes me toward roasts and things that sizzle in a pan. So I marry them: deep caramelized chicken meets sharp, sunny tahini spiked with preserved lemon and a ridiculous amount of herbs.
I still remember making a version of this on a grey London Sunday, windows fogged, friends piled into my tiny kitchen. The tahini bowl was passed around with spoons—no shame—and suddenly it didn’t feel so dark outside.
Make it yours: swap chicken thighs for cauliflower “steaks,” add orange zest to the glaze, or fold chopped herbs into the polenta. And please—more tahini is always the answer.
Featured Recipe
Pomegranate-Glazed Chicken with Crispy Za’atar Polenta, Charred Radicchio, and Preserved Lemon–Herb Tahini
This is my January kind of comfort: sticky-sweet pomegranate molasses lacquer on golden chicken, laid over crackly-edged za’atar polenta like a warm, crunchy hug. I finish it with bitter charred radicchio, fennel, and a preserved lemon–herb tahini that tastes like Tel Aviv sunshine trying to break through a London sky. It’s bold, glossy, herb-heavy, and all about texture—crisp, creamy, juicy, and bright on one plate.
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Ingredients
- 8 Chicken thighs (bone-in, skin-on)(about 1.2–1.5 kg total)
- 2 1/2 tsp Kosher salt(plus more to taste)
- 1 tsp Black pepper
- 1/3 cup Pomegranate molasses(plus 1 tbsp to finish (optional))
- 2 tbsp Date syrup (silan) or honey(for round sweetness)
- 1 tbsp Tomato paste(adds depth and cling)
- 4 cloves Garlic(grated)
- 2 tsp Fresh ginger(grated)
- 1 tsp Ground allspice
- 1 tsp Ground coriander
- 1 1/2 tsp Aleppo pepper(or 1 tsp paprika + pinch chilli)
- 3 tbsp Olive oil(divided)
- 1 1/2 tbsp Red wine vinegar(or sherry vinegar)
- 3 tbsp Water(to loosen glaze if needed)
- 1 cup Instant polenta (quick-cook)(not coarse traditional polenta)
- 3 1/2 cups Vegetable or chicken stock(or water)
- 2 tbsp Unsalted butter(or olive oil)
- 2 1/2 tbsp Za’atar(plus extra to finish)
- 1/3 cup Parmesan or aged sheep’s cheese (optional)(finely grated; skip to keep it dairy-free)
- 2 heads Radicchio(quartered through the core)
- 1 Fennel bulb(thinly sliced; fronds reserved)
- 1 tbsp Preserved lemon peel(finely chopped; rinse if very salty)
- 1/2 cup Tahini (well-stirred)
- 3 tbsp Lemon juice(more to taste)
- 1/3 cup Ice-cold water(plus more as needed)
- 1 packed cup Fresh herbs (mix of parsley, mint, dill)(finely chopped; more is always welcome)
- 3/4 cup Pomegranate arils(or a few spoonfuls if you’re using frozen)
- 1/2 cup Toasted pistachios(roughly chopped)
- 2 tbsp Extra-virgin olive oil(for finishing)
- 1 pinch Flaky salt(to finish)
- a small handful Fennel fronds(Used as garnish, reserved from fennel bulb)
Instructions
- 1
Heat the oven to 220°C / 425°F (200°C fan). Pat the 8 chicken thighs (bone-in, skin-on) dry—this is how you earn shatteringly crisp skin. Season both sides with 2 1/2 tsp kosher salt and 1 tsp black pepper.
5 min
Tip: Dry skin + hot oven = the crisp. Don’t skip the patting.
- 2
Make the glaze: in a bowl, whisk 1/3 cup pomegranate molasses, 2 tbsp date syrup (silan) or honey, 1 tbsp tomato paste, 4 cloves garlic, 2 tsp fresh ginger, 1 tsp ground allspice, 1 tsp ground coriander, 1 1/2 tsp aleppo pepper, 1 1/2 tbsp olive oil, and 1 1/2 tbsp red wine vinegar. If it looks very thick, whisk in 1–3 tbsp water so it’s brushable.
5 min
Tip: Tomato paste makes the glaze cling like lacquer instead of sliding off.
- 3
Arrange chicken thighs skin-side up on a large rimmed sheet pan. Brush generously with half the glaze (save the rest). Roast for 20 minutes.
20 min
Tip: Use a brush; spooning can disturb the skin and puddle the glaze.
- 4
Pull the tray out, brush on most of the remaining glaze, and roast 12–15 minutes more, until the skin is deeply burnished and the chicken hits 74°C / 165°F at the thickest part. If you want extra stickiness, brush on 1 more tablespoon pomegranate molasses in the last 2 minutes.
15 min
Tip: If the glaze starts to darken too quickly, tent loosely with foil for the last few minutes.
- 5
While the chicken roasts, cook the polenta: bring 3 1/2 cups vegetable or chicken stock to a boil in a saucepan. Whisk in 1 cup instant polenta (quick-cook) in a steady stream. Cook, whisking, until thick (usually 3–5 minutes for quick-cook). Stir in 2 tbsp unsalted butter, 2 1/2 tbsp za’atar, and 1/3 cup parmesan or aged sheep’s cheese (optional). Taste and salt if needed.
10 min
Tip: I want it thick enough to set—think ‘soft dough’ rather than porridge—so it can crisp later.
- 6
Spread the hot polenta in a 1–1.5 cm layer on a parchment-lined tray or large plate. Cool 10 minutes, then chill 15 minutes (or while the chicken finishes) to firm up.
25 min
Tip: This step is the secret: set polenta = crisp edges without deep-frying.
- 7
Make the preserved lemon–herb tahini: whisk 1/2 cup tahini (well-stirred) and 3 tbsp lemon juice until it seizes, then slowly whisk in 1/3 cup ice-cold water until silky and pourable. Stir in 1 tbsp preserved lemon peel and 1 packed cup fresh herbs (mix of parsley, mint, dill). Taste for salt and more lemon.
8 min
Tip: Cold water makes tahini go glossy and airy. If it thickens later, whisk in a splash more water.
- 8
Char the radicchio: heat a large skillet or grill pan until smoking hot. Toss 2 heads radicchio quarters with 1 tbsp olive oil and a pinch of salt. Sear cut-sides 2–3 minutes per side until charred but still crisp-tender. Remove and toss with 1 fennel bulb sliced and a small squeeze of lemon (optional).
10 min
Tip: High heat makes radicchio sweet and smoky instead of just bitter.
- 9
Crisp the polenta: cut the chilled polenta into thick slabs or triangles. In the same skillet (wipe it if needed), heat 1–2 tbsp olive oil. Pan-sear polenta 3–4 minutes per side until deeply golden and crisp.
10 min
Tip: Don’t fuss with it—leave it alone so the crust forms.
- 10
Assemble: swipe or spoon tahini onto a platter. Layer crispy polenta, then the glazed chicken. Tuck charred radicchio and fennel around. Shower with 3/4 cup pomegranate arils, 1/2 cup toasted pistachios, reserved fennel fronds, and extra herbs. Finish with a drizzle of 2 tbsp extra-virgin olive oil, 1 pinch flaky salt, and a dusting of za’atar.
5 min
Tip: This is a ‘big platter’ dish—make it look abundant. Abundance tastes better.
Chef's Notes
This one is personal for me: pomegranate molasses is the flavor of my childhood—sticky fingers at a Friday table—while polenta is pure London comfort. Putting them together feels like my two homes finally sharing a plate. Substitutions: Swap chicken for cauliflower steaks + chickpeas (roast with the same glaze), or use turkey thighs. No radicchio? Use endive or even wedges of cabbage—just char hard. No preserved lemon? Add lemon zest + a tiny pinch of salt to the tahini and call it a day.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.