Crispy Pomegranate-Glazed Baked Chicken with Pistachio-Cilantro Crust

Preheat your oven to 400°F (200°C). In a small saucepan, combine 1 cup of pomegranate juice, 1/4 cup of honey, and 1 tablespoon of apple cider vinegar.

Bring the mixture to a simmer over medium heat, stirring occasionally, until it reduces by half and thickens, about 10-15 minutes.

While the glaze is reducing, prepare the chicken by patting 4 bone-in, skin-on chicken thighs dry with paper towels.

Season both sides of the chicken with salt and pepper. In a food processor, combine 1 cup of shelled pistachios, 1/2 cup of fresh cilantro leaves, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of cayenne pepper.

Pulse until the mixture resembles coarse crumbs. In a separate bowl, whisk together 1/2 cup of Dijon mustard and 1 tablespoon of olive oil.

Brush the mustard mixture generously over the chicken thighs. Press the pistachio mixture onto the mustard-coated chicken, ensuring an even coating.

Place the chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the crust is golden brown.

During the last 5 minutes of baking, brush the chicken with the reduced pomegranate glaze for a glossy finish.

Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with additional pomegranate seeds and cilantro for a vibrant presentation.