Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
30 Mins
Yield
Serves 4

Pomegranate molasses, a staple ingredient in the Eastern Mediterranean, gives this one-pot dish a delectable tang.

How to Make It

Step 1

Preheat oven to 425°. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. each salt and pepper.

Step 2

Pat chicken thighs dry with paper towels and season all over with remaining 1/4 tsp. each salt and pepper.

Step 3

Heat a dutch oven over medium-high heat and add oil. When hot but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.

Step 4

Add carrots to dutch oven and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.

Step 5

Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.

Step 6

*Find at well-stocked grocery stores and online.

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