Name: Pomegranate Chicken and Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 skinless chicken thighs; 1 tbsp salt; 2 tsp black pepper; 1 tsp garlic powder; 2 tsp dried oregano; 1 tsp cinnamon; 2 tsp paprika; 1 tsp cumin; 1 tsp cardamom; 2 tsp ginger powder; 1 lemon (juiced); 3 tbsp extra-virgin olive oil; 1/2 cup pomegranate molasses; 1/4 cup water ( to caramelize the sauce); 2 onion (medium); 2 cups basmati rice (washed); 4 cups water ( for cooking the rice); 1/2 cup sliced almonds (toasted with 1 tbsp butter); 2 tbsp chopped parsley (for garnish)

Pomegranate Chicken and Rice

A very flavorful dish packed with sweet, tangy and fragrant spices. Tender and juicy chicken thighs caramelized with the pomegranate molasses and cooked to perfection with rice all in one single pan.

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Prep Time 20

Cook Time 20

Total Time 40

Course Dinner, Main Course

Cuisine middle eastern

Servings 6

Calories 295 kcal

Ingredients

6 skinless chicken thighs
1 tbsp salt
2 tsp black pepper
1 tsp garlic powder
2 tsp dried oregano
1 tsp cinnamon
2 tsp paprika
1 tsp cumin
1 tsp cardamom
2 tsp ginger powder
1 lemon (juiced)
3 tbsp extra-virgin olive oil
1/2 cup pomegranate molasses
1/4 cup water ( to caramelize the sauce)
2 onion (medium)
2 cups basmati rice (washed)
4 cups water ( for cooking the rice)

Garnish

1/2 cup sliced almonds (toasted with 1 tbsp butter)
2 tbsp chopped parsley (for garnish)

Instructions

Pat chicken thighs dry using paper towel. Cut each piece in half and score couple of times.
Lay the chicken flat on your board. Season with salt and pepper on both sides. Sprinkle the oregano, garlic powder, cinnamon, cumin, ginger, paprika and cardamom all over the top. Add the juice of one lemon and rub the mixture well on all the pieces.
Peel and dice the onions.
Heat a large pan on medium. Add olive oil to the pan and place the chicken pieces. Turn heat to medium-high and sear the chicken for around 4 minutes on each side until browned.
Once chicken browned turn heat to medium-low, add the pomegranate molasses, water and cover pan for 5 minutes to caramelize.
Remove the chicken pieces. Add the diced onions to the same pan and season with salt. Scrape all the browned bits and stir until softened and golden brown.
Add the washed rice to the onions and mix well together to absorb all the flavor.
Add the boiled water to the rice and stir all together. Then add the chicken pieces in-between the rice and allow the liquid to boil. Reduce the heat to low and cover the pan to simmer for around 20 to 25 minutes or until rice has absorbed all the water.
Turn the heat off and leave the rice covered for 5 to 10 minutes.
Chop around 2 tablespoons of fresh parsley.
Place 1 tablespoon butter in a small pan and toast the sliced almonds until fragrant and lightly golden.
Remove the rice and chicken to your preferred serving platter. Top with the chopped parsley and toasted almonds. Drizzle some extra pomegranate molasses and serve.
Bon appetit!