Chile-Pomegranate Chicken Thighs

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1/2 cup pomegranate juice
• 2 tablespoons honey
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

Directions

1. Set your oven to 375 degrees F (190 degrees C) so it can heat while you start.
2. In a small bowl, stir the cilantro with the lime juice, honey, pomegranate juice, salt, pepper, garlic powder, cumin, and chili powder until combined.
3. Warm the olive oil in a large skillet set over medium-high heat. Lay in the chicken thighs and sear them until each side is nicely browned, about 4 minutes per side. Move the chicken into a baking dish.
4. Spoon the pomegranate mixture over the thighs, then bake for 25 minutes, or until the chicken is cooked through. Serve hot, with extra cilantro leaves if you’d like.