Interestingly enough, the crust that forms on these seared chicken thighs comes from a mixture of the fragrant Middle Eastern spices of za’atar and crushed Aleppo peppers, along with a surprise ingredient: cornstarch.  Using boneless, skinless chicken thighs makes for a quick cooking time and to round out the Middle Eastern flavor profile, a drizzle of thick, tangy pomegranate molasses on the chicken after it is cooked through. A sprinkling of sliced scallions and buttery walnuts make for a truly unique chicken dish that you and your family will adore.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/pomegranate-glazed-chicken-thighs.aspx)

Tagged: Aleppo peppers, chicken, chicken thighs, cornstarch, Fine Cooking, green onions, lemons, Middle Eastern, pomegranate molasses, scallions, seared chicken thighs, walnuts, za'atar