Pomegranate Glazed Chicken

A staple of Middle Eastern cuisine, pomegranate molasses is a rich tangy syrup. It’s one of the star ingredients in this chicken dish that will become a staple in your kitchen!

Ingredients:

• 2 garlic cloves, chopped
• ¼ cup (60 ml) pomegranate molasses
• ¼ cup (60 ml) honey
• ½ teaspoon (2.5 ml) ground cumin
• 1 tablespoon (15 ml) lemon zest
• 2 tablespoons (30 ml) lemon juice
• 1 teaspoon (5 ml) cinnamon
• ½ teaspoon (2.5 ml) nutmeg
• ½ teaspoon (2.5 ml) salt
• ½ teaspoon (2.5 ml) pepper
• 1 tablespoon (15 ml) canola oil
• 4 chicken breasts, skin-on bone-in
• Cooked rice, for serving
• 2 tablespoons (30 ml) pomegranate seeds, for garnish
• 2 tablespoons (30 ml) chopped flat-leaf parsley, for garnish

Method:

• To a food processor, add garlic, pomegranate molasses, honey, cumin, lemon zest, lemon juice, cinnamon, nutmeg, salt, and pepper. Puree.
• Heat canola oil in an oven-safe skillet. Add chicken breasts skin side-down and fry until skin is golden-brown.
• Turn over chicken and fry another few minutes. Pour sauce over chicken.
• Cook in oven on 400 F (205 C) for 20 minutes or until chicken is cooked through.
• Put rice on plates. Remove chicken and place on top of rice.
• Garnish with pomegranate seeds and chopped parsley.