Pomegranate glazed chicken

Pomegranate molasses brings a delicious sweet and sour tang to these tender chicken breasts.

Pomegranate glazed chicken Credit: One World Kitchen

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 2 garlic cloves, chopped
• ¼ cup (60 ml) pomegranate molasses
• ¼ cup (60 ml) honey
• ½ tsp ground cumin
• 1 tbsp lemon zest
• 2 tbsp (40 ml) lemon juice
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp (20 ml) canola oil
• 4 chicken breasts, skin-on and bone-in
• Cooked rice, for serving
• 2 tbsp pomegranate seeds, for garnish
• 2 tbsp chopped flat-leaf parsley, for garnish

Instructions

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

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.