Pomegranate molasses brings a delicious sweet and sour tang to these tender chicken breasts.
- 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
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.
- Add garlic, pomegranate molasses, honey, cumin, lemon zest, lemon juice, cinnamon, nutmeg, salt and pepper to a bowl of a food processor. Puree.
- 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.
- Cook in oven on 205°C (400 F) for 20 minutes or until chicken is cooked through.
- Separate rice among plates. Remove chicken and place on top of rice. Garnish with pomegranate seeds and chopped parsley.