Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Jessica Battilana
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • *Find at well-stocked grocery stores and online.

Nutrition Facts

412 calories; calories from fat 43%; protein 32g; fat 20g; saturated fat 4.6g; carbohydrates 26g; fiber 3.1g; sodium 376mg; cholesterol 112mg.
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