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.

Ratings & Reviews

Insanely Delicious

KarenDynek
February 18, 2017
Exotic flavors, fork-tender thighs, extremely easy to prepare. Served with brown rice over which I drizzled the yummy sauce. I will prepare this recipe often. The flat parsley garnish added a lovely texture and flavor dimension. The carrots were so flavorful. Love parsnips too, so may try with half parsnips half carrots. Strongly recommend to anyone, novice to expert.

SeattleChef's Review

SeattleChef
February 19, 2015
N/A