1.5 kg of chicken thighs
1 cup of pomegranates
1/2 cup of green olives, pitted
2 tablespoons of olive oil
3 cloves of garlic, minced
1/4 cup of white wine vinegar
1 1/2 teaspoons of thyme
1 teaspoon of paprika
1/2 teaspoon of optional Worcestershire sauce
1/4 teaspoon of black pepper
1/4 cup of red wine
1 tablespoon of all-purpose flour, for dusting
Salt to taste
1.5 kg of chicken thighs
1 cup of pomegranates
1/2 cup of green olives, pitted
2 tablespoons of olive oil
3 cloves of garlic, minced
1/4 cup of white wine vinegar
1 1/2 teaspoons of thyme
1 teaspoon of paprika
1/2 teaspoon of optional Worcestershire sauce
1/4 teaspoon of black pepper
1/4 cup of red wine
1 tablespoon of all-purpose flour, for dusting
Salt to taste
Combine the pomegranates with the olives, olive oil, garlic, vinegar, and thyme in a bowl
Add the paprika, Worcestershire sauce, salt, and black pepper; mix well
Add the chicken thighs and toss to coat them evenly with the marinade
Cover the bowl with plastic wrap and refrigerate for at least 24 hours
Transfer the mixture to a baking dish and drizzle with red wine mixed with flour
Bake in a preheated oven at high heat, covered with aluminum foil, for 30 minutes
Remove the foil and bake for an additional 30 minutes
Brush with the pan juices during cooking; serve over white rice.
