POMEGRANATE MOLASSES GLAZED CHICKEN & CARROTS

Pomegranate Molasses Glazed Chicken & Carrots image

Provided by Daily Inspiration S

Categories Chicken

Time 45m

Number Of Ingredients 9

1/4 c pomegranate molasses
1 garlic clove, minced
1 Tbsp fresh lemon juice
1/2 tsp ground cumin
1/2 tsp each kosher salt and pepper, divided
1 1/2 lb boneless, skinless chicken thighs
2 Tbsp extra-virgin olive oil
1 lb thin carrots, peeled and cut into 4 inch lengths
1/4 c finely chopped flat-leaf parsley

Steps:

1. Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
2. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
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.
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.
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.