From the 10th Kitchen Blog
Ingredients
4 bone-in, skin-on chicken thighs or 2 leg quarters
Kosher salt and freshly ground black pepper
1/2 teaspoon cumin seeds
3 cups pomegranate seeds (from two pomegranates)
2 tablespoons light brown sugar, packed
1/4 cup chopped red onion
3 tablespoons apple cider vinegar
2 tablespoons dried tart cherries (or golden raisins)
1 tablespoon honey
1 serrano pepper, minced (use half and/or remove seeds for a milder chutney)
1/2 teaspoon mustard powder
1/2 teaspoon ground coriander
Salt and freshly ground black pepper to taste
Small handful fresh cilantro, for serving
Directions
1) Preheat oven to 450 degrees.
2) Trim the chicken of any excess skin/fat and season generously with kosher salt and freshly ground black pepper.
3) Roast in a baking dish or cast-iron skillet for 45-55 minutes, until skin is crisp and golden brown.
4) To make the chutney, heat cumin seeds in a small saucepan over medium heat until fragrant and toasted. (Alternatively, you could just use 1/2 teaspoon of ground cumin and skip this step–just throw it in with everything else.) Add the next 9 chutney ingredients and cook for 15 minutes or so, stirring occasionally, until the chutney is thickened. Set aside–you can use this hot or at room temperature.
5) Serve chicken topped with the chutney and cilantro.
