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.

★★★★★ 2 votes
20 Min
25 Min


1/4 c
pomegranate molasses
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


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

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