A Few Things You'll Want to Know
Can I use other chicken pieces instead of chops?
Absolutely. Bone-in thighs, drumsticks, or even a whole mix all work beautifully here. Bone-in pieces stay juicy through the roasting time and the skin crisps up well with the glaze — just make sure whatever you use is roughly similar in size so everything cooks evenly.
Where do I find pomegranate molasses?
Most Middle Eastern grocery stores carry it, and it is also increasingly available in the international aisle of larger supermarkets. It keeps well in the pantry for months and. month, so it is worth having a bottle on hand.
Can I make this ahead of time?
Yes, and this is actually one of my favourite things about this recipe. You can combine the chicken stock, paprika, capers and olives, toss the chicken through the mixture, and leave it all to marinate in the fridge overnight. The next day, it goes directly into the oven. The flavour only gets better for it.
What is the best way to know the chicken is cooked through?
The most reliable way is to use a meat thermometer — you are looking for an internal temperature of 75°C at the thickest part of the chop, away from the bone. If you do not have one, pierce the thickest piece and check that the juices run clear with no pink.
Can I make this without the olives or capers?
You can. The dish will still be delicious — the pomegranate glaze carries a lot on its own. That said, the olives and capers add a savoury, briny depth that really balances the sweetness of the molasses, so I do recommend keeping them in if you can.
What are salted capers and can I use regular capers?
Salted capers are packed in salt rather than brine, and they have a more intense, earthy flavour than the jarred capers you might be more used to. You can find them at most delicatessens and most supermarkets. If you can only get brine-packed capers, that is absolutely fine — just give them a rinse before using and they will work well. The flavour will be a little milder but still lovely.
Do I need to make the gravy?
You do not have to, but I really encourage you to. Those pan juices are full of everything that has been roasting in that tray — the pomegranate, the stock, the olives, the capers — and turning them into a gravy takes only a few minutes on the stove. It brings the whole dish together in a way that makes it feel complete. Once you try it, you will not skip it again.
What does unpeeled and slightly smashed mean for the garlic?
Unpeeled just means you leave the papery skin on — no need to peel each clove. To slightly smash them, place the flat side of a large knife over a clove and press down firmly with the heel of your hand until the clove just cracks and flattens a little. You are not trying to crush it completely — just enough to split the skin and help the garlic release its flavour into the pan juices as it roasts. The cloves soften beautifully in the oven and the skin slips right off when you eat them. They are one of the best bites in the whole dish.
Can I use chicken stock instead of water?
Yes, and I highly recommend it if you have some on hand. The recipe uses water, which works beautifully, but swapping it for chicken stock adds a real depth of flavour to the base — especially if you are leaving the chicken to sit in the mixture for a few hours or overnight in the fridge. That extra richness gets right into the meat and makes the gravy at the end even more flavourful. It is a small swap that takes the whole dish to another level.
My gravy did not thicken — what do I do?
Do not worry — the gravy will thicken a little more as it cools, so give it a minute before you panic. If you want it thicker, simply mix up a little more flour paste — just another 2 teaspoons of flour with a splash of water — and stir it back into the pan over the heat until you reach the consistency you are after. It comes together quickly.
