• 2 Tbsp J. Olive Co. Lemon Olive Oil
  • 1 1/2 lbs boneless, skinless chicken thighs cut into bite-sized pieces (about 4-5)
  • 1 onion, chopped
  • 1 Tbsp J. Olive Co. Cranberry Pear Balsamic
  • ¼ cup J. Olive Co. Pomegranate Quince Balsamic
  • ¼ cup honey
  • 1 Tbsp freshly squeezed lemon juice
  • ¼ tsp dried coriander
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • ½ cup chopped dried fruit such as apricots, peaches, golden and/or dark raisins, plums
  • 1 cup chicken broth
  • 1 tsp molasses
  • Salt and freshly ground pepper
  • Pomegranate seeds (arils)


  1. In a large skillet, heat Butter Olive Oil.   Sauté the chicken pieces until they are browned, about 10-15 minutes.  Transfer to a plate with paper towels to drain.
  2. Add the onion to the skillet and cook it over medium-low heat scraping up the browned bits.  Cook for about 10 minutes until the onion is softened.
  3. Meanwhile, combine the Cranberry Pear and Pomegranate Quince Balsamic in a small bowl.  Add the honey, freshly squeezed lemon juice, coriander, cinnamon, and cumin.  Pour over the onion and cook for about 2 minutes, stirring occasionally.  Add the chopped fruit, chicken broth, and molasses and bring to a boil.  Simmer for 2-3 minutes.  Add the chicken and any accumulated juices.  Stir and simmer for about 5-10 minutes until the chicken is cooked through.
  4. Taste and add salt and pepper.  Add more chicken broth if you want to add a little more moisture.
  5. Serve over couscous or rice with a sprinkle of pomegranate seeds.

Recipe modified and image courtesy of Flying Olive