Todd’s Pomegranate Glazed Chicken, with Roasted Vegetables and Farro

Sep 7, 2018 | Recipes

I had some pomegranate molasses left over, so I decided to find other recipes that use it. This recipe is inspired from several Eastern Mediterranean dishes I found online. That’s the great thing about cooking, you can mix and match ingredients to make the recipe your own. This dish was amazing, and very simple to do. 

Todd’s Pomegranate Glazed Chicken, with Roasted Vegetables and Farro

Ingredients

  • 1/3 cup of pomegranate molasses
  • 3 garlic cloves, minced
  • Zest (set aside), and 1 TBSP from 1 lemon
  • 3/4 tsp ground cumin
  • 3/4 tsp of cardamom
  • salt and pepper
  • pinch of red pepper flakes
  • 4 boned, skin on chicken thighs
  • 2 TBSP of extra-virgin olive oil
  • 1 onion, cut into thin slices
  • 2 – 3 carrots, peeled and cut in 1″ x 2″ pieces
  •  Sweet Potato, cut into 1″ x 2″ pieces
  • 1 Cup of Farro, cook as instructed on package
  1. Preheat oven to 425 degrees.
  2. Prepare Farro as instructed on package.
  3. In a small bowl whisk together molasses, garlic, lemon juice,1/2 tsp cumin, 1/2 tsp cardamom, 1/4 tsp each of salt and pepper, and a pinch of red pepper flakes.
  4. Cut carrots, onion, and sweet potato. Place on a baking sheet, and season with pinch of salt and pepper, and mix with 1 tbsp of olive oil. Arrange vegetables in a single layer and cook for 8-10 minutes.
  5. In a small bowl combine 1/4 tsp salt, pepper, cardamom, and cumin.  Pat chicken thighs dry, and season both sides with the dry rub.
  6. Heat a saute pan over medium-high heat and add 1 tbsp of oil. When hot, add chicken and cook, turning once, until golden brown on both sides. About 5 minutes total. Transfer to a plate.
  7. Remove baking sheet from the oven, and arrange the vegetables closer together. Arrange chicken thighs in a single layer on the vegetables. Drizzle with molasses mixture, reserving about 1.5 tbsp for later. Transfer baking sheet to oven and cook until juices run clear and molasses mixture has reduced some. About 15 minutes. Take out of the oven and season with salt and pepper to taste.
  8. When farro is done, add lemon zest, and season with salt and pepper.
  9. Place farro and vegetables on a plate, and top with chicken thigh. Then drizzle some of the reserved molasses mixture over the chicken.