Pomegranate Glazed Chicken

Difficulty:
1/5

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.