From Silk Road Recipes
If you like pomegranate (and who doesn’t?) this is a fantastic one-pan recipe – simple to make, delicious to eat. The hardest-to-come-by ingredient is pomegranate molasses, but most natural food stores should have some, if your regular grocery doesn’t. It also features sumac and cardamom for extra deliciousness. Which we get from Gryffon Ridge Spices here at Now You’re Cooking. Serves 4-6.
2 # Chicken Pieces (breasts and/or thighs, with or without bones and skin)
1 Tbsp Sumac Powder
1 teasp Ground Cardamom
2 teasp Salt
2 Tbsp Olive or Avocado Oil
1 Medium Onion, sliced
1 C Pomegranate Molasses
½ C Chicken Stock
Seeds from one pomegranate
Chopped fresh parsley
Salt & Pepper to taste
Preheat the oven to 400°F.
Mix the sumac, cardamom and salt in a bowl, then rub the chicken all over with the spice mix. (If you’re using skin-on, make sure the spices go under the skin. For bone-in, most of the spice mix should go on the top/meaty side.) Let sit at room temperature for 30-60 minutes.
Using a large cast iron, carbon steel or other heavy-duty and oven-proof fry pan on medium, heat the oil, then brown the chicken on both sides. (Use a pan that’s big enough for all the pieces to fit without touching one another.)
Remove the chicken to a plate set aside.
Using the same pan, add the onion, pomegranate molasses, chicken stock and a little salt and pepper. Stirring occasionally, bring to a boil, scraping up any cooked on bits of chicken from the bottom of the pan. Turn to simmer and reduce by about half. Stir occasionally to make sure the sauce isn’t sticking. (Pomegranate molasses is pretty tart – if you want, you can add a couple of tablespoons of maple syrup to sweeten it a bit.)
Place the chicken back into the pan, spooning sauce over each piece.
Place the whole pan in the oven and cook about 18-20 minutes or until it registers 165°F with an instant-read thermometer.
Garnish with pomegranate seeds and parsley, and serve with rice or couscous and your favorite veggie!