Pomegranate Molasses-Glazed Chicken and Carrots

Pomegranate molasses, a staple ingredient in the Eastern Mediterranean, gives this one-pot dish a delectable tang.

This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This March.”

1/4 cup pomegranate molasses*

1 garlic clove, minced

1 tablespoon lemon juice

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

1 1/2 pounds boned, skinned chicken thighs

2 tablespoons extra-virgin olive oil

1 pound thin carrots, peeled and cut into 4-in. lengths

1/4 cup finely chopped flat-leaf parsley

Step 1

Preheat oven to 425°. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. each salt and pepper.

Step 2

Pat chicken thighs dry with paper towels and season all over with remaining 1/4 tsp. each salt and pepper.

Step 3

Heat a dutch oven over medium-high heat and add oil. When hot but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.

Step 4

Add carrots to dutch oven and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.

Step 5

Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.

Step 6

*Find at well-stocked grocery stores and online.

Nutrition Facts

Amount Per Serving
Calories 412Calories from Fat 43

% Daily Value *
Total Fat 20g31%

Saturated Fat 4.6g23%
Cholesterol 112mg38%
Sodium 376mg16%
Total Carbohydrate 26g9%

Dietary Fiber 3.1g13%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pomegranate Molasses-Glazed Chicken and Carrots