Pomegranate molasses, a staple ingredient in the Eastern Mediterranean, gives this one-pot dish a delectable tang.
1/4 cup pomegranate molasses*
1 garlic clove, minced
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 1/2 pounds boned, skinned chicken thighs
2 tablespoons extra-virgin olive oil
1 pound thin carrots, peeled and cut into 4-in. lengths
1/4 cup finely chopped flat-leaf parsley
How to Make It
Preheat oven to 425°. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. each salt and pepper.
Pat chicken thighs dry with paper towels and season all over with remaining 1/4 tsp. each salt and pepper.
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.
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.
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.