Pomegranate pulled chicken

Main Dish
4 servings
15 min
2 hours
Very Easy


Number of serving: 4
2/3 cup pomegranate molasses

1 small can of tomato sauce

1 teaspoon gf soy sauce

1 teaspoon Worcestershire sauce

a big pinch of chili flakes

3/4 cup sliced onion

5 cloves garlic, sliced

1 apple, peeled and cubed

3 pounds chicken thighs, skin removed


  • Preheat the oven to 350. Mix together the pomegranate molasses, tomato sauce, soy sauce, Worcestershire sauce and chili flakes in a casserole dish.
  • Add onion, garlic, apple and chicken. Stir to combine.
  • Cover the dish and bake for about 2 hours, until the chicken is falling off the bone.
  • Pull the chicken out of the sauce and put in a bowl, then stick the bowl in the fridge until the chicken is cooled enough to shred.
  • Shred back into the sauce, discarding any bones, and then reheat the saucy chicken on the stove top until heated through.
  • Serve over rice, on a sandwich, or however you want.


Pomegranate pulled chicken, photo 1Pomegranate pulled chicken, photo 2Pomegranate pulled chicken, photo 3

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