pomegranate molasses glazed chicken & carrots
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.
prep time
20 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1/4 cup pomegranate molasses
- 1 - garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon each kosher salt and pepper, divided
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 pound thin carrots, peeled and cut into 4 inch lengths
- 1/4 cup finely chopped flat-leaf parsley
How To Make pomegranate molasses glazed chicken & carrots
-
Step 1Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
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Step 2Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
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Step 3Heat 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.
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Step 4Add 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.
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Step 5Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Chicken
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Carb
Method:
Bake
Culture:
Middle Eastern
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