Whisk together the molasses, vinegar, sugar, soy sauce, garlic, ginger, and black pepper in small bowl until the sugar is dissolved. Place the chicken thighs in a gallon zipper bag. Pour the marinade over the chicken, and seal the bag. Turn the bag over and over to coat all sides of the chicken. Refrigerate for at least 6 hours.

When you're ready to cook the chicken, preheat oven to 300°F.

Heat a 2-3 quart dutch oven or oven-safe sauteuse (with a lid) over medium-high heat. Use tongs to remove the chicken from the bag and place in the hot pan (reserve the marinade). Brown boths sides of the chicken, then remove to a plate. Take the pan off the heat.

Spread out the first slice of prosciutto on a cutting board. Place one chicken thigh in the center of the slice, plump side down. Wrap the ends of the prosciutto over the top of the chicken thigh, and carefully transfer back to the pan, plump side up. Repeat with the remaining prosciutto slices and chicken thighs, nuzzling them cozily in the pan.

Pour the used marinade into a small mixing bowl, and add the chicken broth and onions. Whisk briefly, then pour over the chicken, taking care not to dislodge the prosciutto. Cover the pan and place in the oven. Braise for 1 hour 45 minutes to 2 hours. Check the pan after one hour and give the sauce a gentle stir, basting any exposed parts of the chicken.

To serve, arrange the chicken on a small platter and spoon a bit more of the marinade over the top. Sprinkle with pomegranate seeds, cilantro, and toasted sesame seeds. The chicken will be fall-apart-tender, so you will likely not need to use a knife.