Pomegranate Molasses Glazed Chicken & Carrots

Daily Inspiration S


I absolutely love pomegranate molasses -- it has such sweet/tart taste.
Feel free to substitute the carrots with pearl or cipollini onions.

Recipe is from Sunset.


★★★★★ 3 votes

20 Min
25 Min


  • 1/4 c
    pomegranate molasses
  • 1
    garlic clove, minced
  • 1 Tbsp
    fresh lemon juice
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    each kosher salt and pepper, divided
  • 1 1/2 lb
    boneless, skinless chicken thighs
  • 2 Tbsp
    extra-virgin olive oil
  • 1 lb
    thin carrots, peeled and cut into 4 inch lengths
  • 1/4 c
    finely chopped flat-leaf parsley

How to Make Pomegranate Molasses Glazed Chicken & Carrots


  1. Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
  2. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
  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.
  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.
  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.

Printable Recipe Card

About Pomegranate Molasses Glazed Chicken & Carrots

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Middle Eastern
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy

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